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.
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″)
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.
• 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.