Chicken Enchilada Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4-5 boneless chicken breasts, cooked and shredded
2 Large (32-40 oz) cans or 5 smaller (14 oz) Las Palmas enchilada sauce. ( you decide how hot or mild)
1 large jar of chunky salsa
1 small onion sautéed translucent.
1 2.5 pound package of Mexican blend cheese
Couple two or three good shakes of Mexican paprika or chili powder
1- 24 corn tortillas
2 cans of sliced olives
1 can jalapeño slices
(if you like your enchiladas a little hotter you can add a can of chopped jalapeños to the sauce)
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Directions: |
Directions:Pre-heat oven to 400 degrees.
Combine enchilada sauce, salsa, chicken, spices into a large pot. Simmer on low about 1/2 hour to blend flavors. Just before you are ready to assemble the casserole add a large handful of the cheese into the sauce and stir to melt.
Using tongs, dip corn tortillas one at a time into the sauce to soften. Line a large baker with the tortillas making sure you bring them up a little above the sides. Be sure to cover the whole bottom. Use a slotted spoon and cover the tortillas with the sauce chicken mixture. Cover with cheese. Top with another layer of the dipped softened corn tortillas. Put the remaining chicken sauce on top. Completely cover the top with cheese. Sprinkle with the olives and peppers. Bake for 30-40 minutes until the casserole is bubbly and the sides of the tortillas are a little crispy. Makes great leftovers too! |
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Personal
Notes: |
Personal
Notes: This has always been a family favorite. Sorry for no exact measurements... I do a lot of cooking with a toss of this and a dash of that.
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