Layered Chicken Enchilada Casserole
Servings: 9 Servings
Ingredients
- 19 ounces red enchilada sauce
- 10 corn tortillas cut into fourths
- 1 pound cooked chicken any variety
- 10 ½ ounces Rotel
- 8 ounces sharp cheddar cheese shredded (2 cups total)
Instructions
- Preheat the oven to 375°F, and lightly spray an 8x8-inch or 9x9-inch baking dish with cooking spray.
For the First Through Third Layers:
- Make each layer by pouring ½ cup of enchilada sauce into the bottom of the pan. Next lay 10 tortilla quarters over the enchilada sauce followed by ⅓ of the chicken, ⅓ of the Rotel, and ½ cup of cheese. Do this 2 more times.
For the Final Layer:
- Add the remaining 10 tortilla quarters followed by the remaining enchilada sauce, and ½ cup of cheese. Cover the dish tightly with a piece of aluminum foil lightly sprayed with cooking spray.
- Bake for 30-40 minutes or until the sauce bubbles then remove the foil and bake for an additional 10 minutes. Allow the casserole to cool for 10 to 15 minutes before serving.
- Scroll up and see the post for tips, FAQs, and storage options.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of casserole. Actual calories will vary.
Nutrition Facts
Layered Chicken Enchilada Casserole
Serving Size
1 slice
Amount per Serving
Calories
280
% Daily Value*
Fat
13
g
20
%
Saturated Fat
6
g
30
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
63
mg
21
%
Sodium
738
mg
31
%
Potassium
251
mg
7
%
Carbohydrates
20
g
7
%
Fiber
3
g
12
%
Sugar
5
g
6
%
Protein
21
g
42
%
Vitamin A
712
IU
14
%
Vitamin C
4
mg
5
%
Calcium
218
mg
22
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
