CHICKEN ENCHILADA CASSEROLE

Chicken Enchilada Casserole image

This is easy, has an authentic Mexican flavor and gets rave reviews whenever I make it. It's like a lasagna which can be put together a day ahead, refrigerated and baked for mealtime. It's based on a recipe using a green chile/tomatillo salsa but I came up with my own red salsa as some folks just won't try something green! and I don't care for many of the canned enchilada sauces.

Provided by Daves kitchen

Categories Mexican

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 oven-roasted deli chicken, meat removed and in pieces (or 2 chicken breast halves boiled, then meat removed)
1 (12 -16 ounce) jar roasted tomato salsa (smooth, not chunky)
1 (15 ounce) can tomato puree
1 serrano chili pepper, chopped, seeds removed
1/2 teaspoon cumin
1 teaspoon dried chipotle powder
1/2 teaspoon paprika
1/2 teaspoon garlic salt
1/2 teaspoon onion powder
18 (6 -8 inch) corn tortillas, fried 2 min. each side in shallow oil
1 (16 ounce) container sour cream
3 cups shredded monterey jack cheese or 3 cups Mexican blend cheese

Steps:

Heat oven to 350.
Prepare sauce by mixing ingredients in saucepan over medium heat, bringing to a boil. Lower heat and simmer for 5-10 minute to let the pepper become tender.
In 10 x 13 glass pan ladle enough sauce to coat the bottom of the pan. Lay 6 tortillas in bottom so they overlap slightly and cover the pan.
Spread a layer of chicken evenly over the tortillas. Ladle 1 - 1 1/2 cups sauce over chicken so it is covered. Drop 6-8 heaping tablespoonfuls of sour cream on the sauce in intervals. Spread with a rubber spatula (I stir the sour cream in a bowl first so it is smoother and spreads easier). Spread 1 cup cheese over the sour cream.
Repeat with another layer of tortillas, chicken, sauce, sour cream and cheese. Lay the remaining tortillas on top and cover with a ladle of sauce.
Bake 20-25 minute or until it starts to bubble on the bottom. Spread remaining cheese and return to oven for 10 minute or until cheese is melted.
Remove from oven and let set for 10 minute cut and serve as you would lasagna.

Nutrition Facts : Calories 940.9, Fat 57.7, SaturatedFat 27.5, Cholesterol 207, Sodium 859.3, Carbohydrate 46.5, Fiber 7.1, Sugar 6.4, Protein 61

*** Explore more Chicken Enchilada Casserole Recipes »

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