On nights when I'm scrambling to get food on the table, this dish really hits the spot

Print this recipe
Enchiladas are one of the best Mexican dishes you can ever eat. They're really just rolled tacos covered in sauce and then baked. However, they can be a bit of work to create. All that rolling and layering can take a lot of time. To simplify the process, make the recipe that follows and watch your enchiladas go from being a weekend-only meal to one perfect for any busy weeknight.
This dish makes things even easier by using precooked rotisserie chicken. You don't need to worry about flavoring that chicken because it's going to get a dousing of enchilada sauce, which is also something you can buy prepared, cutting down on even more of your prep time. All you need to do is layer it all up, wait for it to get a quick bake, and then be well on your way to a delicious supper that you didn't have to break a sweat to prepare.
Cooktop Cove
Mexican Enchilada Casserole
30 minutes
40 minutes
3 cups cooked rotisserie chicken, shredded
3 tablespoons pickled jalapeno peppers, roughly chopped
2 cups enchilada sauce
4 large flour tortillas, cut in half
2 cups cheddar cheese, shredded, divided
¼ cup cilantro leaves, roughly chopped
Preheat oven to 375 degrees Fahrenheit and grease a 9-inch-by-13-inch casserole dish.
In a large bowl combine chicken, jalapeno peppers, and one cup of the cheddar cheese. Mix well to combine all ingredients.
Spread a thin layer of the enchilada sauce on the bottom of the dish. Lay four halves of the tortillas over the sauce, overlapping them if necessary.
Pour chicken mixture over the tortillas in an even layer. Spoon half of the remaining enchilada sauce over the chicken.
Lay remaining tortilla halves over top of the chicken mixture, again overlapping them if necessary.
Pour remaining enchilada sauce over top of the tortillas, spreading it out to cover all of them.
Sprinkle remaining cup of cheddar cheese evenly over top of the casserole.
Place the casserole into the preheated oven and bake for 30 minutes, until the casserole is hot and bubbling throughout, and the cheese has melted.
After the casserole comes out of the oven, sprinkle the top with cilantro leaves just before serving.
Print this recipe