5 Ingredient Enchilada Casserole
5 ingredient enchilada casserole is so simple to make it's perfect for a busy night. Even better is that this recipe uses a lot of on hand and common ingredients that you will either have leftover in the fridge or already stocked in your pantry.
Equipment
- 2 Individual Casserole Dish
Ingredients
- 3 cups Cooked chicken thighs diced or shredded
- 1 cup Baby spinach
- 1.5 cups Mexican cheese shredded
- 4 Corn tortillas
- 1 can Red enchilada sauce
Instructions
- First pre-heat your oven to 375 degrees
- Next heat a large skillet medium-high heat. While the skillet is heating up, shred your chicken and chop the spinach into strips
- Next, spray the skillet with cooking spray and add the shredded chicken and spinach to the skillet and stir until the spinach begins to wilt
- Next add 1/4 cup of the enchilada sauce and 1/4 cup of shredded cheese. Let come to a gentle bubble, then remove from the heat and set aside
- In the casserole dish, put 1 tbsp of enchilada sauce on the bottom of the casserole dish next place 1 of the corn tortillas. Sprinkle with a bit of cheese and top with the chicken mixture
- Place the other corn tortilla on top and pour 1/4 cup of sauce on top. Top with rest of the shredded cheese
- Repeat this process to make two individual casseroles
- Place the casserole dishes on a cookie sheet and put in the preheated oven. Cook time will be approx. 12 minutes or until the top is melted and golden brown
- Once done, remove from the oven and top with your favorite toppings (optional)