Whether you're bringing this easy-to-make chicken tortilla casserole to a potluck or making it for a Tuesday night with the family, it's going to be a huge hit!
Chopped tomatoes, sliced avocado, Cotija cheese, and cilantrofor serving
Instructions
Preheat oven to 350°F. Spray a 9x13-inch baking dish with nonstick spray. Set aside.
Layer 6 tortillas in the bottom of the prepared baking dish, making sure the bottom of the dish is covered. The tortillas will overlap.
18 6-inch flour tortillas
In a large bowl, mix the chicken, ¾ of the enchilada sauce, taco seasoning, and cilantro together.
1 ½ pounds cooked chicken, 15 ounces red enchilada sauce, 1 ounce taco seasoning, ¼ cup chopped cilantro
Spread half of the chicken mixture and 1 cup of the cheese on top of the tortillas.
3 cups shredded Mexican cheese blend
Layer 6 more tortillas on top.
Spread the remaining chicken mixture and 1 cup of cheese on top of the tortillas.
Top with the last 6 tortillas, remaining enchilada sauce, and 1 cup cheese.
Cover with foil and bake for 35 minutes. Remove the foil and cook for another 10 minutes.
Remove from the oven, let rest for 10 minutes, top with garnishes, and serve.
Chopped tomatoes, sliced avocado, Cotija cheese, and cilantro
Video
Notes
Remember to remove the foil for the last 10 minutes of baking, that way the cheesy top gets nice and bubbly.
To make ahead: prepare the recipe through step 7. Cover the baking dish and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator and continue with step 8. Because it will be chilled going into the oven, you may need to add a couple more minutes to the bake time.
Storage: Store chicken tortilla casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.