Chicken Enchilada Casserole

 

Photo Credit: Mel's Kitchen Cafe

I have two chicken enchilada recipes (one with red sauce and one with a sour cream sauce), but when I spotted this recipe on Mel's Kitchen Cafe, I thought it might be a good alternative. I was mainly interested in the green sauce option, but after making the casserole, I realized how brilliant it is to make a casserole rather than individual enchiladas! The casserole assembly is much easier (read: faster!) than filling and rolling each tortilla. I can't wait to try this method with my other enchilada recipes.

20 ounces green enchilada sauce

12 ounces salsa verde

3-4 cups cooked shredded or chopped chicken

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

12-14 white or yellow corn tortillas, cut in half 

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

Fresh chopped cilantro

Sour cream

Guacamole or avocado slices

Preheat the oven to 350 degrees F. 

Lightly grease a 9X13-inch pan with cooking spray. Set aside. 

Whisk together the enchilada sauce and salsa verde. 

Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper. (See my notes)

Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce. Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce. 

Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce. 

Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. 

Garnish with chopped cilantro. 

Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving. 

Serve with sour cream and guacamole, if desired.

Serves 8

Mel's Notes: 

You can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).

The casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).

My Notes:

I prefer to use my own roast chicken; rotisserie chickens tend to be dry and salty.

If you don't like your food too spicy, just use enchilada sauce (30-32 oz. total), as Mel mentions in her notes. You can always serve a salsa verde on the side for those who want more heat. 

Diced onions would be a good addition. I'd sauté 1/2 a cup in olive oil before adding them to the enchilada sauce.

If you want to stretch the meal or add more protein, beans (white, pinto or black) would be great mixed in with the chicken Be sure to drain them before adding.

For even distribution, I mixed all of the seasonings together in a bowl before mixing them with the chicken. 

Click on the link in the sidebar for more of my favorite recipes. 

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