Simple Enchilada Casserole

Name: Simple Enchilada Casserole
Ingredients: 2 teaspoons olive oil; 1/2 cup chopped scallions; 1 (10-oz.) can diced tomatoes with green chiles (such as Rotel); 1 (8-oz.) pkg. cream cheese; 3 cups shredded rotisserie chicken; 1 tablespoon unsalted butter; 4 (10-in.) flour tortillas; 10 ounces pre-shredded Cheddar cheese (about 2 1/2 cups), divided; 1 (10-oz.) can red enchilada sauce; 3 tablespoons chopped fresh cilantro

10 ingredients

3 steps

Ingredients

2 teaspoons olive oil
1/2 cup chopped scallions
1 (10-oz.) can diced tomatoes with green chiles (such as Rotel)
1 (8-oz.) pkg. cream cheese
3 cups shredded rotisserie chicken
1 tablespoon unsalted butter
4 (10-in.) flour tortillas
10 ounces pre-shredded Cheddar cheese (about 2 1/2 cups), divided
1 (10-oz.) can red enchilada sauce
3 tablespoons chopped fresh cilantro

Directions

1

Heat a large nonstick skillet over medium. Spread butter evenly on 1 side of each tortilla. Toast tortillas, 1 at a time, buttered side down first, 20 to 30 seconds per side. Remove from heat, and cut in half.
2

Place 2 tortilla halves beside each other in a lightly greased baking dish. Spread 1/3 of the chicken mixture evenly over tortillas, and sprinkle with 1/2 cup of the cheese. Top with 2 more tortilla halves. Repeat layers twice ending with 2 remaining tortilla halves.
3

Pour enchilada sauce over the top, and sprinkle with remaining 1 cup cheese. Bake in preheated oven until golden and bubbly, about 30 minutes. Cut into 8 pieces, and sprinkle with cilantro.