Thursday, January 21, 2010

Chicken Enchilada Casserole

This is a simple meal that's quick and easy to put together. Great for using leftover or rotisserie chicken.

My family really liked this casserole. I served it with Spanish rice as a side but next time I might add the rice inside the tortillas. Be careful when choosing the enchilada sauce...not all are labeled "hot" but they might end up being spicy like the one I bought. Read those ingredients!

Chicken Enchilada Casserole

8 lg. flour tortillas
2 C. cooked chicken, shredded
8 oz. bag of "mexi" cheese
1 lg. can of enchilada sauce

Preheat oven to 350*

Pour 3/4 C. enchilada sauce into a 9 x 13 baking dish. 
Divide the shredded chicken evenly among the 8 tortillas.

Top with shredded cheese - eyeball enough to cover the chicken.

Roll up filled tortillas and lay seam side down into the baking dish.

Pour the remaining enchilada sauce over top of the tortillas.

Sprinkle the remaining cheese on top of the sauce.

Bake for 30 minutes or until the cheese is completely melted and the sauce is bubbling.

I apologize for the not-so- pretty pictures but everyone was starving and ready to eat! lol!

1 comment:

Barb Szyszkiewicz said...

I just made something like this the other day. Stacked it in a pie plate instead of slicing the tortillas, then just cut it with a pizza cutter.
Use Amanda's enchilada sauce recipe. It tastes great & is freezable. I used a double batch for a pie-plate full of stacked enchiladas (about 6 tortillas).

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