Chicken Enchilada Casserole
I won’t bore you with my novel long story on how I had an eye-opening experience that brought me to this recipe. Here it is, Chicken Enchilada Casserole! Super easy, slap it together and throw it in the oven! Enjoy!
Ingredients:
-
-
Rotisserie Chicken, shredded
-
Corn Tortillas
-
2 Lg Cans of Cream of Chicken
-
Green Enchilada Sauce (optional)
-
Corn (optional)
-
Green Chili (optional)
-
Diced Tomatoes (optional)
-
Instructions:
1. Preheat your oven to 400°F. Shred your chicken and set aside.
2. Mix your filling in a large bowl. Add cream of chicken, shredded chicken, enchilada sauce, corn, green chilis and diced tomatoes in a bowl. Season with salt and garlic powder. Set aside.
3. Heat up your tortillas on a comal
4. It’s time to start layering! We’ll start by placing a bed of tortillas in a baking pan. Then scoop a layer of filling on top of the tortilla bed, making sure to spread it evenly. Next, we alternate! We’ll add another layer of tortillas, then soop another layer of filling. You can adjust the amount of filling on each layer to your liking. We’ll do that until the baking pan is about 3/4 full.
5. Place pan in the oven and bake for about 45 minutes. It’ll be done when the edges are bubbling with glee!
Tips:
-This is another dish that is super great for those picky eaters! If you are vegetarian, you can elect to not add in chicken and use cream of mushroom or sour cream instead. You can also adjust what you add into your filling. You really can’t go wrong!
-A layer of shredded cheese is also a tasty idea!
-Heat your tortillas as you need them! Pans come in different shapes and sizes, so it’s hard to tell how many you’ll need. I usually do 6 tortillas to a layer and if I do 4 layers, that’s roughly 24 tortillas that I’ll need.
-This is also the perfect meal to make to quickly go through your tortillas that may be expiring soon!
-Pair it with a side of beans! You can find a recipe for that here.
Enjoy your Chicken Enchilada Casserole!