I honestly lovvve my original enchilada recipe, but this is a relatively low fuss version that works quiet well and is equally tasty. I either use leftover shredded Southwest chicken as the filling (because it freezes well) or cook it in the crockpot the day of. You can also use tortilla chips in place of tortillas for a truly simple casserole, which consequently is a great way to use up any stale chips!
- 10-20 corn tortillas (depending on size of casserole dish)
- prepared Southwest chicken (for filling)
- 1-2 c. canned enchilada sauce
Fry corn tortillas in coconut oil, if desired. Add a fine layer of enchilada sauce to a casserole dish (or large oven safe skillet) before layering tortillas and then filling. Add a little bit of enchilada sauce with each layer of tortillas/filling, ending with a final layer of tortillas, sauce and desired amount of shredded cheese. Bake until bubbling and cheese is melted; broil for a few minutes to get a nice cheesy crust. Serve warm with a side salad.