Last Wednesday I made this awesome Chicken Enchilada Casserole. And tonight, I’m making it again!!! It’s not often I repeat a meal two weeks in a row, but this was SO GOOD I just had to have it again! That, and I’m defending my master’s thesis this week (tomorrow, actually!!!!) and I knew I would want something simple, yet extremely satisfying! I love trying out new recipes, but sometimes I just need to cook something I’m already familiar with so I can think about other things. That was definitely the case for tonight.
This recipe has five simple ingredients: chicken breasts, my easy homemade enchilada sauce, shredded pepper jack cheese, green onions, and corn tortillas. Just layer those five things, throw it in the oven for 25 minutes and BAM, dinner is ready!!
5 Ingredient Easy Chicken Enchilada Casserole
Recipe inspired by JoCooks
3 cooked chicken breasts, cut into cubes (about 2 pounds)
3 cups enchilada sauce (homemade or store bought)
2 cups shredded Pepperjack Cheese
4 green onions, diced (green part only)
6 corn tortillas
1) Preheat oven to 375.
2) In a 2-quart oval baking dish, pour 1/2 cup of the enchilada sauce, or just enough to coat the bottom of the dish.
3) Lay down two tortillas, top with chicken, enchilada sauce, cheese, and green onions. Repeat three more times, ending with the green onions.
4) Bake, uncovered, for 25 minutes.
5) Serve with avocados and salsa!