Layered Chicken Enchiladas
These layered enchiladas are the BEST, thanks to the best homemade red enchilada sauce and perfectly shredded chicken.
Servings - 8 servings
Ingredients
- 18 corn tortillas
- 3 cups shredded chicken see recipe below
- 3 cups homemade red enchilada sauce see recipe below
- 3 cups shredded pepper jack or cheddar blend cheese
Instructions
- Preheat the oven to 350 F.
- Place about 1/2 cup of the enchilada sauce into the base of a 9x13-inch baking dish and spread into a thin layer on the bottom of the pan. Add 5-6 corn tortillas onto the sauce in a single layer. Spread half of the shredded chicken over the tortillas. Sprinkle about 1/2 cup of shredded cheese over the chicken. Add a thick layer of red enchilada sauce over the top and spread into an even layer.
- Repeat with the tortillas, shredded chicken, and 1/2 cup of shredded cheese layers. Then add another layer of tortillas, then spread the remaining red enchilada sauce onto the tortillas and sprinkle the remaining shredded cheese on top.
- Bake in the preheated oven for 20 to 25 minutes, or until cheese has melted. Let cool slightly before cutting.
- Serve Layered Chicken Enchiladas with side salad or veggies. Enjoy!