Sometimes I crave Mexican food, but I don’t want all the mess and fuss of creating traditional Enchiladas. It’s kind of like lasagna… a lot of work for just one meal. So instead, I opt for a few simple cheats and make this easy one pan meal of Chicken Enchilada Casserole. The layers of chicken, cheese and enchilada sauce are deliciously satisfying for any weeknight meal.
CHICKEN ENCHILADA CASSEROLE INGREDIENTS:
- 4 boneless skinless chicken breasts, seasoned with Salt, Pepper and Cumin and baked and cooled or 1 Rotisserie Chicken
- 12-pack Street Taco size Corn Tortillas, cut in half
- 1 small can Green Enchilada Sauce
- 1 small can Diced Green Chilies
- 1 Bottle Guacamole Salsa
- 2 cups Shredded Monterrey Jack Cheese
- 4 Sliced Green Onions
- Cilantro Leaves
- Sour cream and/or Avocado Slices for Garnish
COOKING DIRECTIONS:
Cube the baked or rotisserie chicken.
In a 9” x 9” baking pan, cover bottom of pan with ½ cup Green Enchilada Sauce.
Layer with cut tortillas, cubed chicken, green chilies, Monterrey Jack Cheese and alternating layers of the Enchilada Sauce or Guacamole Salsa. Do so approximately 4 times creating a 2 inch stack within the pan.
When all the layers are complete, top with Green Onions and Cilantro Leaves.
Bake for 45 minutes in a 350-degree oven until golden brown on top and bubbly along the sides.
Let cool for 5 minutes and serve, topped with Sour Cream and/or Avocado Slices.
The next time you crave Chicken Enchiladas on a weeknight, give this Chicken Enchilada Casserole a try. You’ll be glad you did.
Here’s to a delicious one-pan Mexican Casserole that is perfect any night of the week and RESETTING your life!
Roberta
Organization isn’t about perfection; it’s about efficiency, reducing stress and clutter, saving time and money, and improving your overall quality of life.” – CHRISTINA SCALISE
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