Enchilada Casserole

Left-Over Chicken

A few days ago, I made a roast chicken and we only ate a little of it. The thing sat in my refrigerator like a giant elephant mocking me because I couldn’t think what to do with it. We had tacos from it on Cinco de Mayo, but that didn’t use up all the chicken. I also had some left-over charred Anaheim chilis and some charred Italian tomatoes sitting in the refrigerator. It seemed I had the ingredients for enchiladas.

When we went to the store, I bought extra tortillas and extra sauce for my enchiladas. Yes, I buy canned sauce. It’s good and I don’t have to make it from scratch – but sometimes I do, like when I make Enchiladas with Three Pepper Sauce. But, I didn’t want to spend Mother’s Day in front of a hot stove, so I got the canned sauce. I also didn’t feel like burning my fingers rolling up hot tortillas. A layered casserole would be appealing and a lot easier.

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Enchilada Casserole

This hearty casserole is an excellent way to use up left-over chicken.

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Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings (slide to adjust): 6

Chef Adrienne Boswell

Course: Main Course

Cuisine: Mexican

Calories per serving:

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Ingredients

1x2x3x

• 4 cups cooked chicken
• 1 onion
• 2 charred Anaheim chiles
• 2 charred tomatoes
• 4 cups shredded cheese, Mexican blend is a good choice
• 8 corn tortillas
• 1 can green enchilada sauce

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Ingredients necessary for the recipe step are in italic. Ingredient measurements may vary due to measurement tools used.

Instructions

• Have ready an oblong casserole. Preheat the oven to 350.
• Run the chicken through the food processor until the pieces are about the size of large rice. Remove the chicken from the food processor into a large bowl and set aside. Process the onion to small chop. Add the onion to the chicken and mix. Process the chiles and tomatoes together until they are just chopped, then add them to the chicken mixture. Mix these ingredients well together. Set aside.
• Pour a small amount of the sauce into the casserole. Spread it around.
• Using a gas stove, place a tortilla on the burner and turn the gas on high. Use tongs to flip the tortilla when it has started to bubble. Don't let it burn.
• Remove the tortilla from the stove top and place it carefully in the corner of the casserole. Do that for three more tortillas so you have overlapping tortilla base.
• Put the chicken mixture over the tortillas and spread it out.
• Put half the cheese over the chicken and spread this out as well.
• Pour half of the sauce over the cheese.
• Heat up 4 more tortillas and place them over the cheese mixture. Then top that with the remaining sauce and the remaining cheese.
• Bake in the oven about 45 minutes or until the cheese is bubbling.

Notes

To char the chiles, simply place them over a gas flame and keep them there until they have charred. Place them in a bag and close the bag to let them steam. Then you can take most of the skin right off. The same is true of the tomato.

I am not a certified nutritionist or registered dietitian and any nutritional information on the-good-plate.com should only be used as a general guideline.

Got Questions? Let me know!Mention @arbpen or tag #arbpen!