Q1: Can I make a vegetarian version of this casserole?

Yes! Substitute the chicken with black beans, lentils, or sautéed vegetables for a delicious vegetarian option.

Q2: How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 4 days and can be frozen for 3 months.

The spice level is adjustable; omit or reduce the cayenne pepper for a milder dish.

Absolutely! Feel free to experiment with other sauces like salsa verde or a homemade tomato sauce for varied flavors.

Scale

Cook Mode Prevent your screen from going dark

Cook the tortillas using your preferred method.
Boil the chicken breasts until fully cooked, then shred them using two forks.
Preheat your oven to 400°F.
In a frying pan, combine the shredded chicken with the diced onion and pour the can of Rotel tomatoes over it.
Add the salt, black pepper, cumin, chili powder, and cayenne pepper to the chicken mixture.
Cook on medium-high heat for about 5 minutes, stirring occasionally.
Remove from heat and mix in 1.5 cups of enchilada sauce, reserving 1/2 cup for topping the tortillas later.
Layer the casserole: place a layer of chicken mixture, 1/3 of the shredded cheese, and then 4 tortillas. Repeat twice more.
The last layer should be tortillas topped with the reserved enchilada sauce and remaining cheese.
Bake for 20 minutes, or until the cheese is bubbly and golden brown. Allow to cool slightly before serving.

For optimal texture, allow the casserole to sit for about 10 minutes after removing it from the oven.