INGREDIENTS
- 1 ½ pounds cooked chicken shredded
- 15 ounces red enchilada sauce divided
- 1 ounce taco seasoning
- ¼ cup chopped cilantro
- 18 6-inch flour tortillas
- 3 cups shredded Mexican cheese blend divided
- Chopped tomatoes, sliced avocado, Cotija cheese, and cilantro for garnish
INSTRUCTIONS
- Preheat oven to 350°F. Spray a 9×13-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
NOTES
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.