Chicken Enchilada Casserole

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This recipe originated with my dear friend and walking buddy, Mary L.  (and today, August 7, is her birthday!) … it is her fault that I never walk anymore … cuz she lives in CA and I live in FL!  Mary made this yummy recipe after I had some surgery … it was almost worth getting cut open!  :-)

I know that I have written before about my aversion to “rolling out” anything (such as sugar cookies and pie crusts). That aversion extends to “rolling up” (such as enchiladas and wraps). Along with the “doing hair” gene, I missed out on the “rolling” gene!

The first time I made this recipe myself it was a mess of falling apart rolled up enchiladas. I realized it would be impossible to serve the enchiladas as appetizing-looking individual servings so I cut up them up. EUREKA! When I made the first cut I realized I had the solution to rolling … I am a magnificent “layer-er” (get your minds out of the gutter, I meant as in lasagna). So here is my version of Mary’s awesome chicken enchilada recipe. Directions are included at the bottom to make a “red” version of this recipe.

 Ingredients

 2-3 boneless, skinless chicken breasts

3 cups (12 oz.) Monterey Jack cheese, shredded

½ cup onion, chopped

2-3 cans (10 oz.) green chile enchilada sauce (mild)

1 cup sour cream

1 small can chopped green chiles

18 corn tortillas

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 Directions

Salt and pepper chicken breasts to taste. Bake in a greased baking pan about 20-25 minutes @ 350°; cool and cut into bite-size pieces. Note:  When I return from a grocery shopping trip that involves bringing home meat, I usually try to do some prep work before it ever gets put away. Otherwise, I would never cook a meal during the week! So, my “directions” for this part would be:  Take bag of pre-prepared/cooked chicken out of the freezer and defrost.

Chicken Enchilada Casserole - threadedtogether.com 

In a bowl, combine the chicken, 2 cups of the shredded cheese (I usually shred my own; don’t care for the taste/consistency of the preshredded stuff, plus it is cheaper to do it myself), chiles (I drain off a bit of the liquid, but that is a personal taste) and chopped onion.

Grease a 9×13 baking dish. Pour a little bit of the enchilada sauce in the bottom of the pan and spread to lightly coat. Pour sauce into a shallow dish (I use a dinner plate). Coat both sides of six (6) of the corn tortillas and place in the bottom of the baking dish, overlapping.

Chicken Enchilada Casserole - threadedtogether.com

Spoon half ( ½ ) of the chicken mixture over the layer of corn tortillas. Dot (by spoonfuls) with half cup of the sour cream.

Repeat process with second layer.

Chicken Enchilada Casserole - threadedtogether.com

Coat both sides of remaining six (6) tortillas for the top layer. Pour remaining sauce over the top. This is where the “optional” third can of sauce comes in … who knows, might be a humidity or temperature thing, sometimes I need the third can for coating, sometimes I don’t. If I’ve had to open the third can, I am conservative with adding all of the remaining sauce over the top of the whole casserole, only because I’m also missing the “gravy” gene. If you don’t need to open the third can, then you’re ahead of the game for next time (because I know you’re going to want to make it again!).

Chicken Enchilada Casserole - threadedtogether.com

Sprinkle the top with the remaining cup of cheese. Bake 20-25 minutes at 350°. If you want all of the tortillas to be completely soft, cover dish with foil. I prefer the top layer to get a little bit crispy around the edges (I like my lasagna the same way!) so forego the foil. Serve with a green salad and you’ve got a family-sized meal to enjoy (and the leftovers are just as good !).

Chicken Enchilada Casserole - threadedtogether.com

Chicken Enchilada Casserole
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Cook Time
50 min
Cook Time
50 min
Ingredients
  1. 2-3 boneless, skinless chicken breasts
  2. 3 cups (12 oz.) Monterey Jack cheese, shredded
  3. ½ cup onion, chopped
  4. 2-3 cans (10 oz.) green chile enchilada sauce (mild)
  5. 1 cup sour cream
  6. 1 small can chopped green chiles
  7. 18 corn tortillas
Instructions
  1. Salt and pepper chicken breasts to taste. Bake in a greased baking pan about 20-25 minutes @ 350°; cool and cut into bite-size pieces.
  2. In a bowl, combine the chicken, 2 cups of the shredded cheese, chiles, and chopped onion.
  3. Grease a 9x13 baking dish. Pour a little bit of the enchilada sauce in the bottom of the pan and spread to lightly coat. Pour sauce into a shallow dish (I use a dinner plate). Coat both sides of six (6) of the corn tortillas and place in the bottom of the baking dish, overlapping.
  4. Spoon half ( ½ ) of the chicken mixture over the layer of corn tortillas. Dot (by spoonfuls) with half cup of the sour cream.
  5. Repeat process with second layer.
  6. Coat both sides of remaining six (6) tortillas for the top layer. Pour remaining sauce over the top.
  7. Sprinkle the top with the remaining cup of cheese. Bake 20-25 minutes at 350°. If you want all of the tortillas to be completely soft, cover dish with foil.
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The “Red” Version

 Jen and her family are not fans of the green chile sauce. So she has changed this up to make a red version:

*substitute hambuger (cooked/drained) for the chicken

*substitute red chile enchilada sauce for the green

*substitute flour tortillas for the corn tortillas

 

3 Responses

  1. Jen
    | Reply

    Marissa makes the red version too! Not sure if she doesn’t like the green version!

  2. Heather Pilz
    | Reply

    Can’t wait to try this! my husband loves Enchiladas but I almost never make them because of the rolling.I’m going to try this tomorrow!

  3. Enchilada Lover
    | Reply

    Sounds awesome! I just came back from mexico last week and find myself addicted to these incredible now!! Must go back next year sometime, I think, and this time head off the beaten road a little. Looking to reading more!

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