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13 October, 2015

Chicken Enchilada Casserole

Posted in : casserole, chicken, dinner, easy, enchilada, lasagna, mexican, recipe, Uncategorized on by : Jeanette Schramm

Just spoon and serve.


This casserole is more like a lasagna, but no matter how you slice it, it’s delicious and super simple. It’s also a recipe that you can throw together, stick in the oven, and have ready in about an hour. I used a rotisserie chicken, so the only thing to cook was the casserole itself!

The recipe inspiration came from 12 Tomatoes, and I didn’t change much from it, though next time, I might add something on top as an added garnish, just to try something different. It’s so filling as it is, though, and the flavors all go so well together, I hesitate to change anything at all. Maybe I could slice up some avocado and serve it up on the side, just to add a little more green to the picture, or I’d add more green peppers.

Alright, I don’t know about you, but I’m getting hungry. Let’s get cooking!


Ingredients
• 1 rotisserie chicken, shredded (I used leg and breast meat, the boyfriend took care of the skin)
• 3 cups shredded fiesta cheese mix (or whatever mix you prefer)
• 1 (4.5 oz.) can chopped green chilies, undrained
• 1 package of flour or corn tortillas
• 1 (16 oz.) can refried beans
• 1 (19 oz.) can enchilada sauce (or equivalent of homemade sauce)


Pull out a big Pyrex casserole dish and set it in your workspace. Preheat the oven to 350 F. Mix the shredded chicken, 1 1/2 cups of cheese, and the chilies in a bowl.

As does anything involving rotisserie chicken, the contents of this bowl smelled amazing!


Spoon a bit of enchilada sauce into the bottom of the pan and spread it around to more or less cover the bottom of the pan. Lay down two tortillas to form a bed, on top of the sauce.

I think this probably also keeps the bottom layer of tortilla from getting too crispy on the bottom during the baking process. Remember to save the leftover tortillas for snacking at a later date -- they make great PB&J sandwiches.


Spread about half of the refried beans on top of the tortillas, followed by about half of the chicken mixture.

Refried -- the best way to have beans.It turns out that I'm not very good at eyeballing half of something when that something is in a bowl.


Follow up with about half of the enchilada sauce, followed by another tortilla layer, the other half of the beans, the other half of the chicken mix, and the rest of the enchilada sauce.

Mix the sauce around with the chicken on the last layer to blend it in there.


Top the casserole off with the remaining 1 1/2 cups of cheese (or thereabouts), cover the dish in foil, and pop it in the oven for 45-55 minutes or until it’s bubbly. Take it out to cool about five minutes before serving (because, fresh out of the oven, it’d be muy caliente … Assuming I retained any knowledge of Spanish from my elementary school days, that should mean it’d be very hot).

Ta-da!!


Enjoy!

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