Chicken Enchilada Casserole


  • 4 boneless, skinless, chicken breasts, shredded
  • 2-12 oz jars of Amalia’s Cocina Enchilada Sauce
  • 9 (6 inch) corn tortillas
  • 2 ¼ cups shredded, Mexican blend cheese
  • ½ cup yellow onion, diced (optional)


Preheat oven to 350 degrees. Broil chicken breasts 5-7 minutes on each side, until cooked through. Cool and shred.

In skillet, warm Amalia’s Cocina Enchilada sauce. Dip 3 corn tortillas in sauce and layer on the bottom of baking dish. Sprinkle with half the shredded chicken and 1 cup of cheese. Repeat. Dip remaining 3 tortillas in sauce and place on top. Sprinkle with 1/4 cup cheese.

Top casserole with any remaining sauce. Bake until bubbly around edges, approximately 30 minutes.

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