Description
An easy baked chicken enchilada casserole with chicken, Rotel tomatoes and melty cheddar cheese that’s all bound together with a eggy enchilada sauce. Scoop over rice or crunchy tortilla chips!
Ingredients
Scale
- 16 oz cooked, chopped chicken
- 1 (10 oz) can Rotel tomatoes
- 1 cup shredded cheddar cheese
- 1 (10 oz) can red enchilada sauce
- 4 eggs
- Tortilla chips or hot cooked rice, for serving
Instructions
Oven Instructions:
- Heat oven to 350° F. In a 9×9 inch pan add the chicken. Dump Rotel evenly over the top. Sprinkle the cheese on top.
- In a bowl whisk together the enchilada sauce and eggs. Pour over the top.
- Bake for 30 minutes.
- Scoop over the top of crushed tortilla chips or rice.
Slow Cooker Instructions:
- Add chicken into bottom of slow cooker. Dump Rotel evenly over the top. Sprinkle the cheese on top.
- In a bowl whisk together the enchilada sauce and eggs. Pour over the top.
- Cover and cook on low for 2-3 hours.
- Category: Chicken
- Method: Oven