Put prepared chicken into a sandwich or freezer bag and keep it in the refrigerator or freezer (I like to also keep the all-natural cooked frozen chicken strips from Costco in my freezer so that I always have some meat on hand for dishes like this).
With your chicken already cooked and chopped, it’s really just a matter of layering your ingredients in your prepared dish and popping it in the oven. So simple!!!

• 2 cups cooked chicken (diced or shredded, such as rotisserie chicken meat)
• 1 1/2 cups enchilada sauce
• 1 cup Mexican cheese blend (reduced-fat shredded)
• 8 corn tortillas (6-inch)
• sour cream
• green onions
• sliced olives
• avocado

Main Course
Author The Seasoned Mom

  instructions

1. 1. Preheat oven to 350F (180C). Spray a 2-quart baking dish with nonstick spray.
   2. In a large bowl, toss together chicken, half of the enchilada sauce (about ¾ cup) and half of the cheese (about ½ cup).
   3. Place 4 of the tortillas in the bottom of the prepared dish, tearing them as necessary to cover the bottom (overlapping is fine).
   4. Top with half of the chicken mixture and drizzle with ¼ cup of enchilada sauce. Repeat layers one more time.
   5. Cover with foil and bake for 30 minutes. Uncover, sprinkle with remaining ½ cup of cheese, and bake for an additional 5-10 minutes (until cheese melted and casserole is hot and bubbly).
   6. Garnish with optional toppings!

Got Leftovers?

You can store leftovers in the fridge for 2-3 days or store in the freezer in suitable containers for up to 3 months.







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