Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced (approx. 2 tsp / 6g)
  • 1 (28 ounce) can enchilada sauce (800g)
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained (Rotel) (283g)
  • 1 teaspoon chili powder (5ml/3g)
  • ½ teaspoon cumin (2.5ml/1g)
  • 1/4 teaspoon garlic powder (1.25ml/0.5g)
  • Salt and freshly ground black pepper, to taste
  • 3 cups cooked and shredded chicken (approx. 450g)
  • 8-10 corn tortillas, cut into quarters
  • 2 cups shredded cheddar cheese (approx. 200g)

Instructions:

  1. Sauté onion and garlic in olive oil until softened.
  2. Stir in enchilada sauce, diced tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes, stirring occasionally.
  3. Add shredded chicken to the sauce and stir to combine. Simmer for another 5 minutes to allow the flavors to meld.
  4. Layer a thin layer of the chicken mixture on the bottom of the baking dish.
  5. Arrange a layer of tortilla quarters over the sauce, slightly overlapping.
  6. Sprinkle a layer of cheese over the tortillas.
  7. Repeat layers of chicken mixture, tortillas, and cheese until all ingredients are used, ending with a layer of cheese on top.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
  9. Let the enchilada casserole rest for 5-10 minutes before serving.
  10. Garnish with your favorite toppings (sour cream, cilantro, avocado, red onion) and serve hot.