Chicken Enchilada Casserole
Total Recipe Yield: 8听servings
Portion Size: 1听cups
Vegan:听狈辞
LO Vegetarian:听狈辞
Contains Pork:听狈辞
Contains Alcohol:听狈辞
Ingredients
- Rotisserie Chicken, skin removed and meat chopped or shredded into approx. 1" size; this is prob 12-ounce of meat
- Corn Tortillas, diced to 1"
- 14.5-ounce can Fire-roasted Diced Tomatoes
- White Onion, small dice
- 8-ounce package Shredded Cheese, Mexican Blend or Jalape帽o Jack Cheese
- 12-ounce can Green Enchilada Sauce (We prefer Hatch but Old El Paso works too)
Directions
- Mix chicken, corn tortillas, tomatoes, onion and 1/2 of the shredded cheese in large bowl.
- Grease 9X13 pan.
- Pour mixture into pan and spread evenly.
- Top with remaining cheese.
- Top with enchilada sauce. 听Do not drown! (You might not need the whole can.) 听It is important that this goes on last. 听
- Bake at 350F for 30 minutes or until bubbly.
- Serve with black beans, rice, a salad and fresh guacamole.
Why did you choose to submit this recipe?
"This is one of our family鈥檚 "must have" recipes during breaks, when having friends over, for pot lucks, or really anytime. It is a great take on chicken enchiladas, and I created it as a casserole when my Buff, Carter, was tiny. 听He and his brother couldn't eat a whole enchilada but definitely would eat a scoop of enchilada casserole. 听As they grew, it just made sense to keep this format as they started to eat the equivalent of 1.5 enchiladas, 2, 3, ... you get the idea. 听It was also a pretty inexpensive recipe. For the lean times, we could use a can of chicken, and if we were being 鈥渇ancy,鈥 we would "splurge" on a rotisserie chicken. 听Still always delicious!" -听骋濒别苍诲补听驰辞耻苍驳