Chicken Enchilada Casserole

This started out as a FB discovery but I have wopperjawed it so much I doubt the original creators would recognize it. Comfort Food in a flavorful cheesy way.!









2 10 oz cans of Red Enchilada Sauce

3-4 cups shredded chicken (or one rotisserie chicken)

2-3 cups Pepper Jack/Cheddar (depending on how cheesy you like it)

2-3 burrito-sized tortillas 

~1/2 cup Tamed Jalapeños (enough for a nice layer)

1 12 oz package of frozen corn, thawed

1 can of No Salt Added Original Rotel, drained

1 cup each pepper jack and sharp cheddar cheese, mixed

2-3 scallions, sliced thin for garnish


    1. Preheat oven to 375 degrees
    2. In a casserole dish, dd and mix the chicken with the enchilada sauce so all is covered
    3. Layer the jalapeños evenly over the chicken mix
    4. Layer half of the cheese over the jalapeños
    5. Add a layer of tortillas cut or sliced into smaller pieces
    6. Distribute corn and Rotel evenly over the tortilla layer
    7. Cover casserole with remaining cheese
    8. Place on the middle rack of the oven and bake for 30-35 minutes until cheese on top is a bit crispy.
    9. Serve hot, garnishing with scallions.