Chicken Enchilada Casserole ▲

Tuesday, August 20







I love casseroles.  Throw some meat, cheese, and extras into a dish and bake it.  My cooking mantra.  Usually when Mike and I do Mexican Night, it's tacos.  But this Chicken Enchilada Casserole is another one of my faves and it's really easy to make.  I stole it from my mom and have slowly made it my own.  I'm not sure where she stole it from.  It's also undeniably unhealthy.

               INGREDIENTS              

2 TBSP Fresh Cilantro
4 Cups Shredded Cooked Chicken (or Turkey)
1 Can Cream of Chicken Soup
1 Package (8 oz.) of Shredded Mexican Style Cheese
1 Cup Sour Cream (8 oz.)
1 Can (4 oz.) chopped green chiles
1 1/8 TSP Chili Powder
1/2 TSP Ground Cumin
11 Flour Tortillas (6")

NOTES:

I don't usually use fresh cilantro.  I don't usually use fresh chicken, either.  You may substitute 3 large cans of chicken breast if you want.  I use far more than 1 package of cheese so I generally buy a 16 oz. package when I know I'm making this dish.  Mike and I really like green chiles, so I usually use two cans instead of one.  The recipe actually calls for corn tortillas but I like flour better.

             INSTRUCTIONS              

• Pre-heat the oven to 350°. 

• Mix together cilantro, chicken, soup, sour cream, chiles, 1 TSP of chili powder, cumin, and 1 1/2 (or more) cups of cheese.  Stir it all up so it's nice and goopy.

• Place four tortillas on the bottom of a greased baking dish.  They should overlap in the middle.  Spoon roughly two cups of the mixture on top of the tortillas. We are essentially making a lasagna.

• Layer four more tortillas to create a two-store casserole.  Then scoop the rest of the mixture on top of that.

• Top with remaining 1/2 (or more) cup of cheese.  

• Stack remaining tortillas and cut into small triangles using a pizza cutter or knife.  Sprinkle over the casserole.

• Spray tortillas with Pam cooking spray (gross, right?)

• Sprinkle remaining 1/8 TSP of chili powder over tortilla triangles.

• Bake for 30 minutes.  


This is one of those dinners that tastes way better than it looks.   It's also quite messy to serve, so save it for a night when you're not having company over.  We like to enjoy with chips and salsa on the side.  If you have some Dos Equis, pop 'em open.

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