Monday, December 15, 2014

From the Kitchen: Stacked Green Chicken Enchilada Casserole

This is a quick dinner that I made up on the fly to use up some leftover chicken and corn tortillas that we had sitting around...and we ended up loving it.  You could easily make this into normal enchiladas but I think it is much faster to make it into a stacked enchilada casserole - combining the technique of a lasagna with the ingredients of enchiladas!

Stacked Green Chicken Enchilada Casserole

Cook time: 30 minutes
Yield: 6 servings


16 white corn tortillas
2 cups cooked, shredded chicken (I used leftover rotisserie chicken)
2 cans green enchilada sauce
1 cup grated Monterrey Jack cheese
1 10-ounce package prepared pico de gallo (I used Kroger's black bean and corn pico de gallo, found in the produce section near the bagged salad)


Preheat your oven to 350 degrees.  Spray a 9"x9" Pyrex baking dish with cooking spray.

Place 4 corn tortillas in the bottom of the baking dish (they will overlap in the middle - that's OK).  Top the corn tortillas with 2/3 cup shredded chicken, 1/4 cup cheese, 1/4 cup pico de gallo, and 1/3 of a can of enchilada sauce.

Repeat another 2 times (making 3 layers total).  Top the 3rd layer with another 4 corn tortillas to form a "top" to the casserole.  Pour the 2nd can of green enchilada sauce over the top of the casserole.

Bake for 25 minutes.  Add another 1/4 cup of shredded cheese on the top and bake for another 5 minutes, or until the cheese is melted.

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