Chicken Enchilada Casserole
I love to cook but sometimes with all the activities I have going on, I don’t always have the time to cook. I also love to experiment with new recipes in the kitchen. Nothing makes me happier when I can combine my love to cook and taking shortcuts to make the meal quicker. Here is an easy chicken casserole that you can make using a rotisserie chicken. ( This is great when you forget to take the chicken out of the freezer to thaw. And it is great as leftovers as well. I always make extra so my husband can take them to work.
Ingredients:
- 1 Rotisserie chicken ( meat removed from the bone )
- garlic salt to taste
- 18 (6 inch) corn tortillas, torn in half
- 1(28 oz) can green chile enchilada sauce
- 1 (16 oz) package shredded Monterey Jack cheese
- 1 (8 oz) container reduced fat sour cream
- 2 Diced jalapeños inside the dish
- 2 Avocados diced for garnish
- 1 Jalapeno sliced for garnish
- 4 tbsp. of minced cilantro for garnish
- Salsa for garnish
- Sour cream for garnish
Directions:
- Preheat oven to 350 degrees F
- Lightly grease a medium baking dish.
- Dice your jalapeños set to the side
- Allow your rotisserie chicken to cool, remove from the bone shred, and set aside.
- Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer.
- In a large bowl add the chicken, jalapeños, cheese and sour cream and mix to combine.
- Top the tortillas with 1/2 the chicken mixture, and 1/3 of the remaining enchilada sauce.
- Repeat.
- Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers.
- Sprinkle with remaining cheese, and top with any remaining enchilada sauce
- Cover, and bake 45 minutes in the preheated oven.
- Cool slightly before serving.
[yumprint-recipe id=’12’]
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