Lazy Girl Enchiladas

A quick, easy, and comforting casserole made with shredded chicken, tortillas, and enchilada sauce. Layered instead of rolled for simplicity.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 45

Servings: 6 servings

Course: Main Course

Cuisine: Mexican

Calories: 325

Ingredients Equipment Method Notes

Ingredients

Main Ingredients

3 cups shredded cooked chicken rotisserie chicken works great
1 large (28 oz) red enchilada sauce mild or medium
4 oz cream cheese softened to room temperature
3 cups shredded cheese Mexican blend, Colby Jack or Monterey Jack
12 small corn tortillas corn tortillas cut into quarters
4 oz diced green chiles undrained

Optional Toppings

fresh cilantro for garnish
sliced black olives for garnish
sour cream for garnish
diced avocado for garnish
sliced jalapeños for garnish

Equipment

9x13-inch baking dish,
Mixing bowl
Knife
cutting board,

Method

Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
Cut corn tortillas into quarters or thick strips.
In a large mixing bowl, combine shredded chicken, cream cheese, one cup of shredded cheese, and diced green chiles. Mix until well combined.
Spoon about half a cup of enchilada sauce into the bottom of the prepared baking dish.
Lay a single layer of tortilla quarters over the sauce, slightly overlapping them to cover the bottom.
Spoon half of the chicken mixture over the tortilla layer, spread evenly.
Drizzle about one cup of enchilada sauce over the chicken mixture.
Sprinkle one cup of shredded cheese evenly on top.
Add another layer of tortilla quarters.
Add the remaining chicken mixture over the second tortilla layer.
Drizzle another cup of enchilada sauce over the top.
Sprinkle the final cup of cheese over the top.
Cover the dish with foil and bake for 20 minutes.
Remove foil and continue baking for 10 to 15 minutes, or until cheese is melted, golden brown, and sauce is bubbling.
Let the casserole rest for 10 minutes before serving to allow the layers to set.

Notes

This recipe is perfect for meal prep—assemble ahead, refrigerate up to 24 hours, or freeze for up to 3 months. Reheat from the fridge at 350°F for 20–25 min or from frozen for 45–60 min.