1 19-ounce can enchilada sauce (or equivalent of homemade sauce)
1/4 cup medium green onions, sliced (optional, for garnish)
Instructions
1. First, make sure the chicken is cooked and cut
into cubes – for instance, you could brush it with
olive oil and bake it at 350 degrees F, for 35-45
minutes or until it’s fully cooked; or use your
own preferred method.
Once your chicken is cooked, make sure the oven is
preheated to 350 degrees F. Grease a 13x9
casserole dish with cooking spray.
Mix the chicken, 1 1/2 cups of cheese, and the
chiles in a bowl together.
Add a few spoonfuls of enchilada sauce to the
bottom of the casserole dish and spread it evenly
across the dish. Then layer three tortillas on top
of the sauce, making sure that the entire bottom
of the dish and part of the sides are completely
covered by the tortillas. It might help to cut one
of the tortillas into smaller pieces to fit over
the small gaps.
5. Spread about half of the beans on top of the
tortillas, followed by half the chicken mixture
and then half of the enchilada sauce. Put another
three tortillas on top of this layer, followed by
the rest of the beans and chicken mixture.
Put two tortillas on top of this layer,
overlapping a bit, then add the rest of the
enchilada sauce on top of these tortillas. Finish
by sprinkling the rest of the cheese (1 1/2 cups)
on top.
Cover the dish in foil and bake it for 45 to 55
minutes, or until bubbly (peek under the foil to
check). Garnish with green onions if desired, then
serve after letting the dish stand for about five
minutes.
Originally Submitted
2/22/2014
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