I received this recipe via email last week, which inspired tonight’s dinner.
This requires very few ingredients, & can be made vegetarian if you so desire. I think I’ll try that next time, substituting black beans for the chicken.
Oh, & I guess I should mention I used canned chicken in this recipe. Canned chicken really creeps me out, but I couldn’t resist both the cost effectiveness (we’re trying to buy a house people; every penny counts) & ease.
You could, of course, cook chicken in the crockpot during the day, & it will easily shred when you’re ready to compose dinner. You could also the poach the chicken, then shred, without taking too much additional time.
Chicken Enchilada Casserole
- 1 lb. shredded chicken
- 1/2 yellow onion, chopped
- 1 green pepper, chopped
- 1 can red enchilada sauce
- 12 corn tortillas
- 1 1/2 c. taco blend shredded cheese
- Preheat oven to 350*.
- In a large skillet, cook/warm the shredded chicken, onion, & pepper over medium-high heat for 2-3 minutes. Add the enchilada sauce & let simmer for an additional 3-5 minutes.
- In a large baking dish sprayed with cooking spray, layer 6 corn tortillas & top with the chicken mixture. Add another layer of tortillas & top with shredded cheese.
- Bake for 15 minutes.
I served my portion atop brown rice & with a dollop of plain Greek yogurt.
This meal is a delicious, easy way to get your Mexican fix!
What’s your favorite Mexican dish? I love both enchiladas & quesadillas. And of course, burrito bowls from Chipotle!