Friday, September 12, 2014

Easy Chicken Enchilada Casserole

This is by far our favorite meal! I made it last night and thought I would share the recipe. Please note that I need to work on photographing my food a bit better! There are a lot of ways to customize this recipe, it is very versatile.

Easy Chicken Enchilada Casserole

  • 1 Rotisserie Chicken - I use the breast meat and then save the wing + thigh meat for later (Or for your pup!)
  • 1 can Cream of Mushroom or Cream of Chicken
  • 4 oz. Block of Cream Cheese or 8 oz Plain Greek Yogurt
  • 8 Round Tortillas - I use flour but you could use corn to make this a GF meal
  • Monterey Jack Cheese - approximately 3 cups
  • 1 can Enchilada Sauce - whichever flavor you prefer
  • Preheat your oven to 350 degrees
  • Set cream cheese out to bring to room temperature
  • Shred chicken
  • In a large mixing bowl, mix together shredded chicken, cream of mushroom and cream cheese.
  • Season chicken mixture to your taste, I use cumin, red pepper flakes and garlic powder.
  • Grease a 9 x 13 glass casserole dish 
  • Pour enough enchilada sauce to cover the bottom of the dish
  • Slice 8 tortillas in half
  • Using your best puzzling skills, cover the bottom of your casserole dish using the tortilla halves, similar below: 

  • Spread half of your chicken mixture on top of the layer of tortillas using a spatula
  • Sprinkle desired amount of cheese over the chicken mixture, about 1.5 cups
  • Add your second layer of enchilada sauce 
  • Top with another layer of tortilla halves,
  • Spread the remainder of your chicken mixture over the tortillas
  • Sprinkle your last layer of cheese 
  • Season top of enchilada casserole to your taste, I used cumin, red pepper flakes and garlic powder
  • Bake for 30 minutes or until cheese is golden brown 
  • Allow the casserole to sit for 5-10 minutes before serving
Molly's tip: Broil on high for a few minutes after the casserole is done baking, this gives it a nice bubbly crust. 

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