Four-Ingredient Enchilada Casserole

Rolled enchiladas are lovely, and they're also the kind of fiddly that makes you reconsider dinner halfway through. Stack everything flat instead and you get the same flavors with none of the cracked tortillas. Four ingredients, a 2-quart dish, and most of the time is the oven's.

Why the sauce goes in stages

The sauce gets split five ways, and it's worth following. A thin layer on the bottom keeps the first tortillas from sticking. Some goes into the chicken so the filling isn't dry. The rest gets drizzled between layers so the tortillas soften evenly instead of staying leathery in the middle.

Tip

Rotisserie chicken is the move here. Shred it while the oven heats and this is genuinely a ten-minute prep.

Foil first, cheese last

Baking covered lets the tortillas steam and soak up sauce. The cheese goes on only after the foil comes off, so it melts and browns instead of welding itself to the foil. Leftover rotisserie chicken from this one also works in High Protein Mexican Chicken Salad.

Try this

Staying in Tex-Mex territory, Taco Tater Tot Casserole is a single-serving bake from the same thread, and the One Pan Burrito Bowl skips the oven entirely.