4 ingredients is all you need to put a delicious dinner on the table!

There’s something so comforting about a dish that’s both cheesy and easy to throw together after a long day at work. That’s where my 4-Ingredient Chicken Enchilada Casserole comes into play. The origins of enchiladas date back to Aztec times, but let’s be real, we’re not all about spending hours in the kitchen crafting traditional rolled enchiladas on a busy weeknight. This recipe deconstructs the classic but keeps all the flavors we crave, giving you more time for that evening wind-down—or let’s be honest, catching up on laundry.
A crisp green salad tossed with a cilantro-lime vinaigrette would cut through the richness of this dish beautifully. Not to mention, a scoop of guacamole or a dollop of sour cream on top wouldn’t be out of place. If you’re looking to keep it super simple, a handful of crunchy tortilla chips or a warm tortilla on the side works wonders too.
4-Ingredient Chicken Enchilada Casserole
Servings: 4-6
Ingredients
– 3 cups cooked, shredded chicken
– 1 (15-ounce) can of enchilada sauce
– 8 large flour tortillas
– 2 cups shredded Mexican cheese blend
Directions
1. Preheat your oven to 375°F (190°C) and grab a casserole dish that’ll fit those snug layers perfectly.
2. Let’s start layering! Toss your shredded chicken in a bowl with half of the enchilada sauce, ensuring it’s well coated. This isn’t a recipe where you skimp on that saucy goodness.
3. Spread a little of the leftover enchilada sauce on the bottom of the casserole dish. Place a tortilla down, add a layer of the sauced-up chicken, and sprinkle a generous handful of cheese.
4. Keep building your layers, tortilla, chicken, cheese—like a savory, zesty lasagna—until you run out of tortillas.