Chicken Enchilada Casserole
I love enchiladas but don’t like having to roll each one separately! To remedy this, I like to make enchilada casseroles. These casseroles are fast, easy to assemble and feed a family!
Ingredients
6-12 Corn Tortillas
4-5 chicken breasts
1 large onion, chopped
2 cups prepared enchilada sauce
2 - 3 cups shredded mozzarella cheese
1 cup sour cream
2 cups chopped lettuce
4 cups prepared salsa
1 avocado, sliced
Olive oil
Instructions
1
Preheat your oven to 350 degree’s.
2
Place the chicken breasts in a large pot and cover with cold water. Bring to a boil, reduce heat to a simmer and poach for about 30 minutes or until fully cooked through and the chicken registers 165 degree’s internally. Strain and shred, set aside until ready to use.
3
In a large sauté pan, add enough olive oil to lightly coat the bottom of the pan. Add the chopped onion and 2 cups of freshly prepared salsa and the shredded chicken. Sauté everything together for about 5 minutes. Add 1 cup of prepared enchilada sauce and combine. Set aside until ready to assemble.
4
Spray a baking pan with vegetable spray and spoon enough or the prepared enchilada sauce to coat the bottom of the pan.
5
Line the pan with corn tortillas (how many corn tortillas will depend on how large your casserole dish is) and spoon half of the chicken mixture over the tortillas, sprinkle with half of the cheese and continue building layers until the last layer is corn tortillas. Sprinkle with more cheese and place in your preheated oven for about 30 minutes or until cheese has melted and mixture is boiling.
6
Top with sour cream, chopped lettuce, avocados and fresh salsa. Serve and Enjoy!
Tags:
Chef BryanChicken Enchilada CasseroleCooking with Chef BryanDinner IdeasKUTVKUTV2NewsMexican Dinner IdeasMexican food ideas
chefbryan
