4 Comments

Chicken Enchilada Casserole

I don’t like the word casserole. My experience with casseroles is that they include overcooked meat, no distinct textures, and bland ingredients. However, while reading Cooking Light, I found a recipe for Chicken Enchilada Casserole. This is a great way to use up leftover chicken (or turkey). If my husband makes beer can chicken on the grill or in the oven, I usually ask him to make an extra one so we can have planned leftovers. I altered the original recipe to spice it up. It is a little spicy for our kids, but they aren’t crazy about all different foods touching anyway. I get it. I used to be a picky eater, too. They usually make themselves chicken quesadillas instead.

Ingredients:

2 tbsp. olive oil
2 small sweet onions
Leftover cooked chicken or purchased rotisserie chicken (approximately 3 cups, chopped or shredded)
2 cans (15oz.) cannellini beans, rinsed and drained
1 ½ tsp. cumin
1 tsp. chili powder
18 corn tortillas
2 cups of shredded cheddar cheese or taco cheese
1 cup of milk
14oz. (almost a full jar) of Mrs. Renfros Jalapeno Green Salsa (available many grocers including Walmart)

Directions:
Saute onions in olive oil in large pan until they are opaque.
Add chicken and stir until warm – 5 to 10 minutes.
Add beans and cook 5 more minutes.
Spray bottom and sides of a 9 x 13 baking dish with non-stick spray.
Place 6 tortillas on bottom of pan, overlapping as you go.

Layer ½ of the bean and chicken mixture on top of the tortillas.

Sprinkle one cup of cheese over chicken and top with 6 more tortillas.

Repeat another layer of chicken mixture and cheese and complete with last layer of tortillas.

Pour Mrs. Renfros and milk into blender. Blend until completely mixed – about 30 seconds.
Pour mixture over tortillas, moving them slightly with the knife so the sauce goes down to the bottom.

Cover baking pan with foil and place on baking sheet to avoid dripping in oven.
Cook at 350 degrees for 30 mins and remove foil. Cook for another 10 minutes.
Garnish with sour cream and avocado to help cool this dish down.

This goes great with a cold beer or a large glass of ice water! To make this dish less hot, use a salsa verde instead of the jalapeno sauce. Enjoy!

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4 comments on “Chicken Enchilada Casserole

  1. This recipe looks amazing … Thx for the inspiration!

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