Chicken Enchilada Casserole

photocredit; heritagecook.com

Today I needed to throw a quick dinner together (isn't every night like that?). I also needed to find a way to  use leftover rotisserie chicken and still make enough to  feed a family of 4.  Looking in my fridge I had a half used package of flour tortillas and some shredded cheese. I decided to throw together a chicken enchilada casserole.  I used a 6x9 rectangular pyrex dish, but a 8x8 cake pan would work as well.


approximately 3 cups of shredded rotisserie chicken
6-8  taco sized flour or corn tortillas
2 cups of shredded cheese
1 (20 oz.) can enchilada sauce
Optional:1 cup each corn, pinto or black beans
             1 4 oz. can diced green chiles

Spray baking pan with nonstick cooking spray. drizzle a small amount of enchilada sauce in bottom of pan.
Cut tortillas in half. Placing the long cut egdge of the tortilla halves. Layer half the tortillas to cover pan.  Layer 1 1/2 -2 cups of shredded chicken onto tortillas.Layer any additional ingredients: corn, beans, and diced chiles. cover with 1 cup enchiliada sauce. top with 1 cup shredded cheese. layer remaining tortillas then chicken,corn, beans, and chliles, then  enchilada sauce and top with remaining cheese.

Bake 350 degrees 30 minutes or until cheese is melted and bubbly.  Serve with refried beans and rice.

Jans tip: You could turn this into a freezer meal. Next time you are at your wholesale club, buy an extra rotisserie chicken. Shred one whole chicken and make two of the above recipes. One to eat that night and one to freeze for later!
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