Chicken Enchilada Casserole

I made this for dinner last night.  It was OHHH so delicious!  And was super easy to make.   I have found that rolling enchiladas is just so much work, and they don’t ever stay together.   So the past few times I’ve made enchiladas, I’ve layered them like lasagna.   Here’s what I did for the Chicken Enchilada Casserole…..

Step 1:  cook your chicken….I chose to cook my whole chicken in the crockpot…I seasoned it well with salt, pepper, garlic and onion and added about 1/2 cup of organic chicken broth to the bottom of the crockpot and cooked it on HIGH for 4 hours.   Perfectly cooked!   Let it cool, then shred (I use my fingers because I prefer larger chunks of meat, but you could certainly use 2 forks).

Step 2:  gather ingredients:  shredded chicken (for 12 servings I used 1 whole chicken, 24 corn tortillas, 3 cups enchilada sauce (recipe to follow, and I could have used more….but I was running out of time and didn’t want to make more), and 8 oz. reduced fat shredded mexican cheese blend.

Step 3:  Preheat oven to 350 degrees

Step 4:  Spray 9 x 13 inch deep casserole dish with non-stick spray or brush with olive oil.   Spread very thin layer of enchilada sauce in bottom of casserole, cover with 6 tortillas (3 down each side…they will overlap slightly).   Your next layer will be 1/3 of the chicken.  Repeat layers of sauce, tortillas, chicken, ending with tortillas, and cover with sauce.   Cover with foil or parchment paper and bake at 350 degrees for 40 minutes.   Remove foil, add cheese, let bake for another 15 minutes or until cheese is melted and golden brown.

Step 5:  Remove from oven and let stand at room temperature for 10-15 minutes before cutting and serving.

Step 6:  ENJOY 😉    You can garnish with light sour cream, fresh salsa, and chopped cilantro

Enchilada Sauce from Cooking Light

1/2 cup low salt chicken broth, divided

3/4 cup finely chopped onion

2 garlic cloves, minced

3 tablespoons chili powder

1 teaspoon salt (I don’t add this at first, I add it by  taste and never use 1 full teaspoon)

1  teaspoon ground cumin

1/2 teaspoon dried oregano

1 (28 ounce) can tomato puree (I have also used a can of tomatoes, and puree them in the blender or with my immersion blender)

Heat 1/4 cup chicken broth in a medium saucepan over medium heat.  Add onion and garlic; cook for 5 minutes or until tender and liquid evaporates.  Add the remaining broth, chili powder, and remaining ingredients; stir well.   Partially cover, and simmer for 30 minutes, stirring occasionally.

Yields 3 1/2 cups (approx)

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