Thursday, August 1, 2013

Mom's Recipes: Chicken Enchilada Casserole

This is one of the few meals that everyone in my family agrees on. My sisters can be picky eaters, but they will both eat multiple servings of this. My Mom often makes it when we are all coming over because it is quick, easy, and absolutely delicious. She layers everything instead of rolling the individual enchiladas because it is much faster and you get a lot more in one dish this way. Sometimes, I roll mine if I feel like it. If you layer, you can have it prepped and in the oven in 10 minutes. After her Chocolate Chip Cookies, this is her most requested dish to bring to potlucks.


24 Corn Tortillas
Rotisserie Chicken (she buys them at Costco on the weekends and debones them then so weeknight meal prep is quick)
1 large can mild Las Palmas Red Enchilada Sauce (brand is important here)
1 large onion, chopped
Shredded Cheddar Cheese. (My Mom uses at least 4 cups in the recipe, if not more. She doesn't measure)

Remove chicken from bones. Discard skin and bones or save to make home-made chicken stock. Pre-heat oven to 350. If preparing all at once, spray a 3qt casserole dish with cooking spray.

In a large bowl, combine, chicken, onion, about 2 cups of cheese and a ladelful of enchilada sauce.
Slice tortillas in half. Place a ladelful of enchilada sauce in bottom of casserole dish and spread around. Cover bottom of dish with tortillas. Spoon some of the chicken mixture on top. Repeat steps ending with a layer of cheese. I like to add a few extra ladels of sauce when I make them. She doesn't use the full can, which is why hers stay neater, like in the picture. It's all a matter of preference. Don't skimp on the cheese. Bake for 35-45 minutes. We like the cheese nice and brown n bubbly.