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Avocado Salsa Chicken Enchilada Casserole

Avocado Salsa Chicken Enchilada Casserole

An easy enchilada recipe that is easy to make and delicious.

Course Dinner, Main Course
Cuisine Mexican
Keyword chicken, enchiladas, Rotisserie Chicken Dinner Ideas
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Sweeter With Sugar

Ingredients

  • 1 pound rotisserie chicken chopped
  • 2 cups sour cream
  • 15.6 ounce bottle Pace Mild Avocado Salsa divided
  • 14.5 ounce can petite diced tomatoes drained well
  • 1/4 cup cilantro leaves chopped
  • 4 cups Fiesta Blend Grated Cheese
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 16 corn tortillas
  • avocado, fresh tomatoes and cilantro for serving, if desired

Instructions

  1. Preheat oven to 400°

  2. Pour 1/4 cup Pace Avocado Salsa into the bottom of a 9 x 13 baking dish.

  3. Lay 8 corn tortillas on top of the salsa in the baking dish.

  4. Place chopped chicken, sour cream, the remaining Pace Avocado Salsa, cumin, salt and pepper into a mixing bowl and mix well.

  5. Spread half of the chicken mixture on top of the 8 tortillas in the baking dish.

  6. Top the chicken mixture with half of the cilantro, half of the drained tomatoes and half of the cheese.

  7. Repeat the layers beginning with the remaining 8 corn tortillas. Then, the chicken mixture, cilantro, tomatoes and cheese.

  8. Bake uncovered at 400° for 30 minutes.

  9. Remove from the oven and serve with avocado slices, more cilantro leaves and freshly diced tomatoes. Enjoy!