Description
A lazy, no-roll version of traditional enchiladas that layers tortillas, chicken, sauce, and cheese in a baking dish for a quick, cheesy, and crowd-pleasing weeknight dinner.
Ingredients
Scale
- 3 cups shredded chicken (rotisserie or canned)
- 12–15 small corn tortillas (6 inches wide)
- 2 cups enchilada sauce
- 3 cups shredded cheese (Monterey Jack and Cheddar mix)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter
- Optional: 1 can black beans (drained), 1 cup corn kernels, ½ cup sliced black olives, ¼ cup fresh cilantro
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Chop onion, mince garlic, and measure spices. Shred cheese if using blocks.
- Heat oil in a large skillet over medium heat. Sauté onion for 2-3 minutes until soft.
- Add garlic, cumin, and chili powder; cook for 1 minute until fragrant.
- Soften tortillas by microwaving stacks wrapped in damp paper towels for 30 seconds or baking wrapped in foil at 350°F for 10 minutes.
- Spread ½ cup enchilada sauce on the bottom of the baking dish.
- Layer half of the softened tortillas, followed by half the chicken, half the cheese, and any optional add-ins (beans/corn).
- Repeat layers with remaining tortillas, chicken, and cheese.
- Pour remaining enchilada sauce over the top, ensuring tortillas are soaked.
- Top with remaining cheese.
- Bake for 25-30 minutes until cheese is bubbly and golden.
- Let rest for 5 minutes before serving to allow layers to set.
- Garnish with cilantro, jalapeños, green onions, sour cream, or avocado.
Notes
Soften tortillas before baking to prevent toughness. Use block cheese for better melting. Let the casserole rest for 5 minutes after baking to help it set. Can be made ahead and refrigerated for up to 24 hours before baking. Freezes well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 40
- Fiber: 3
- Protein: 25
Keywords: baked chicken enchilada casserole, easy dinner, weeknight meals, no roll enchiladas, family friendly, comfort food, mexican casserole