Ingredients
Scale
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 10 corn tortillas
- 2 cups shredded Monterey Jack or Mexican blend cheese
- 1 1/2 cups green enchilada sauce
- 1 can (4 oz) diced green chilies
- 1/4 cup sour cream (optional)
- 1/2 cup canned black beans (optional)
- 1/2 cup corn kernels (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Shred chicken and mix with enchilada sauce, green chilies, and optional sour cream, beans, or corn.
- Warm tortillas in a skillet or microwave.
- Layer tortillas, chicken mixture, and cheese in a baking dish, repeating layers.
- Top with extra sauce and cheese.
- Bake uncovered for 25-30 minutes until bubbly and golden.
- Let rest for 10 minutes before slicing and serving.
Notes
Toast tortillas lightly to prevent sogginess. Adjust spice level with jalapeños or mild sauce. Make ahead and refrigerate for up to 2 days, or freeze for later use. Pairs well with cilantro lime rice, guacamole, or black bean salad.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 2g
- Sodium: 720mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg