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.
No comments :
Post a Comment