Today I thought I would share with you my own recipe for Chicken Enchilada Casserole. I don't sit and roll my enchiladas, I like to layer all the ingredients and bake it. So you will need 1 lb of grated cheddar cheese.
2lbs of cooked shredded chicken breasts
1 can (28 ounces) of Enchilada Sauce. I like Macayos.
1 small can of Diced Green Chili's. I only use 2 teaspoons of this but you can use more if you like it more spicy.
1 can of whole black olives. I get the whole olives and slice them myself. It's cheaper and you get more olives that way.
Corn tortillas. How many will depend on the size of your pan. I use about 16 of them. 8 on each layer.
Now that you have all of your ingredients you have to layer them in the pan. Start with a little of the enchilada sauce and put the corn tortillas overlapping each other on first. Then layer a little bit of everything and top with more sauce and corn tortillas so that you make a second layer.
Cover with aluminum foil and bake at 350 for 45 minutes.
This makes great left overs too.
This looks freaking awesome. YES PLEASE!!!
ReplyDeleteChicken works for me!
ReplyDeleteThat's a different way to do it! I couldn't eat it b/c of the chicken but have been wanting to try my hand at cheese enchiladas. Might see about making a version of this with that!
ReplyDeleteI've used this recipe with left over roast (beef and pork) as well as hamburger. I've never done a cheese version but that sounds good too.
ReplyDeleteI'm so hungry. They look great!
ReplyDeleteBlessings and Bear hugs!
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