Chicken Enchilada Casserole
Life just got easier. This Chicken Enchilada Casserole recipe is recommended for everyone who has ever had an enchilada.
You can make them spicy for the macho men in the house, or mild and mellow for the kids.
Wrap these up in the morning and refrigerate them without the enchilada sauce. When it's time for dinner, pour on the sauce and a little shredded cheese and you're done!
Chicken Enchilada Casserole
Ingredients2 cups cooked chicken, meat only, shredded
10 (8- inch) flour tortillas, warmed
2 cups cheddar cheese, shredded
2 cups Monterey Jack cheese, shredded
1 can (10.75 ounces) condensed cream of chicken soup
2 cups sour cream
1 can (4 ounces) roasted green chilies, diced
1 medium yellow onion, finely diced
1 can (2 ounces) sliced black olives
kosher salt and ground black pepper to taste
1 can (15 ounces) enchilada sauce, mild or hot - your choice
Preheat the oven to 350F. Wrap the flour tortillas in foil and get them warm.
In a large bowl, whisk together the cream of chicken soup with the 2 cups of sour cream. Add the finely chopped onion, diced roasted chilies and the sliced black olives. Fold in the cooked chicken and season this mixture with the kosher salt and black pepper.
In a separate bowl, mix the 2 cheeses together. Add half of the mixed cheeses to the chicken mixture.
Place a half cup of the chicken mixture off center on each flour tortilla. Roll each one up and place it seam side down in a baking dish large enough to hold all 10 enchiladas.
When all the enchiladas are in the baking dish, pour the enchilada sauce over the top, making sure to coat each enchilada. Sprinkle with the remaining cheese and bake for about 30 minutes, until the cheese is bubbly and the enchiladas are warmed through.
Serves 10
Food For Thought - Any leftover cooked meat would work well with this recipe, even hamburgers. You can intensify the flavors by adding 3 tablespoons of chili powder, 1/2 teaspoon of cayenne pepper and a few dashes of hot sauce to the soup and sour cream mixture.
On Your Own - Even though these enchiladas are filling, think about serving them with guacamole and salsa on the side with Mexican rice and refried bean - there's sure to be enough leftovers for lunch (maybe breakfast?) the next day.
