Quick and Easy Chicken Enchilada Casserole
  • 2 skinless, boneless chicken breast - cooked and shredded
  • bunch of cilantro, finely diced
  • 18 (6 inch) corn tortillas, cut into fourths
  • 1 (28 ounce) can red chile enchilada sauce
  • 1 (16 ounce) shredded Monterey Jack cheese
  • 1 (8 ounce) container reduced fat sour cream
  • 2 teaspoons of taco seasoning - Budget Savvy Diva's has a homemade taco seasoning on the site
  • pinch of salt
  • ½ teaspoon of pepper
  1. Side Note: To get shredded chicken - I boil the chicken for 45 minutes - let the chicken cool then shred the chicken
  2. Preheat oven to 350.
  3. Place 14 ounces of sauce into a 9x13 pan.
  4. Place tortilla triangles over the sauce. With the rest of the tortilla place in a bowl with the rest of the sauce ( it is going to soak much of it up).
  5. In a medium bowl mix - salt, pepper, sour cream, chicken, cilantro, taco seasoning
  6. Top casserole with ½ of chicken mixture.
  7. Top with ½ Cheese
  8. Top with layer of tortillas
  9. Layer with rest of chicken mixture
  10. Layer with ½ amount of the cheese
  11. Cook covered for 45 minutes
  12. I used the broiler for the last 5 minutes to get my final results. Totally optional
  13. Enjoy!
Recipe by Budget Savvy Diva at https://www.budgetsavvydiva.com/2012/04/quick-easy-chicken-enchilada-casserole-recipe/