Easy Enchilada Casserole

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You are going to want to add this recipe to your weekly dinner rotation!

If there’s anything we love at Women of Today, it’s a recipe that comes together easily and can be made ahead of time and heated when ready to serve. This Easy Enchilada Casserole from Erin O’Brien checks both those boxes! Plus, the leftovers are delicious the next morning with a sunny-side-up egg on top!

WOT we love about this recipe: This is Erin’s mom’s recipe and a family favorite! She created this recipe because she loved traditional enchiladas but wanted to find a way to make them faster.

Tip: You can easily adjust based on spice preference. If you prefer a less mild sauce, you can dice up a jalapeño and incorporate it into the sauce

Easy Enchilada Casserole

Author Erin O'Brien

Ingredients

12 tortillas
3 tbsp avocado oil (plus more for quickly frying tortillas)
1 rotisserie chicken, shredded
½ white onion, finely diced
1 green bell pepper, finely diced
3 cloves garlic, minced
1 tomato, finely diced
7 oz tomato sauce
1 jalapeno pepper, cut into rounds (optional)
salt & pepper to taste
½ tsp cumin
2 cups cheese, shredded
2 cups chicken broth
4 tsp corn starch (dissolved in cold water to create slurry)

Instructions

Heat skillet over medium high heat and add avocado oil. Add onions, tomatoes, bell pepper and sauté until onions are translucent. Add jalapeno rounds (optional) garlic, salt, pepper and cumin. Sauté for a few minutes until fragrant.
Add tomato sauce and cook down for 2-3 minutes. Add chicken broth and bring to a boil
Preheat oven to 400 degrees.
Add corn starch slurry while mixing and allow this to simmer for 2-3 minutes to reduce. Remove from heat and set aside.
*Remove jalapeno rounds (if using) and blend if smooth sauce is preferred*
In separate skillet over medium heat. Heat oil and place tortillas in one by one, quickly flip with tongs. The goal is to quickly coat with hot oil to make sure they are pliable.
To assemble, place sauce at the bottom of the dish. Then place tortillas, shredded chicken, sauce, cheese and repeat. Top with cheese and bake for approximately 15-20 minutes until the cheese is melted and sauce is bubbling. Garnish with queso fresco/cotjia, onion, cilantro, and sour cream.