This casserole is super easy if you have precooked chicken. I usually pair this with some heated up frozen cauli rice to absorb the sauce.
Ingredients
- Olive oil
- 1 lb chicken, precooked (rotisserie, pulled thighs or breast, etc)
- 1½ cups enchilada sauce
- 1 cup finely crumbled queso fresco or feta cheese
- 1 (4-oz) can diced green chiles
- ½ cup minced fresh cilantro
- salt and pepper, to taste
- 2 cups shredded cheddar cheese
- Lime wedges optional
- Sour cream optional
Method
- Preheat oven to 450°F.
- Grease bottom and all sides of an 8x8 square casserole dish with olive oil.
- Combine shredded chicken, enchilada sauce, queso fresco, chiles and cilantro in a bowl. Add salt and pepper if desired.
- Evenly spread 1 cup of shredded cheddar cheese on the bottom of the dish.
- Add the chicken mixture, then add the other cup of cheddar cheese on top. Cover with foil and bake for about 10 minutes. Remove foil and bake an additional 3 to 5 minutes to melt the cheese.
- Serve with optional lime wedges and optional sour cream.
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