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Easy Chicken Enchilada Casserole
This is my own spin on a Chicken Enchilada Casserole video I saw on youtube. I added the seasonings, onions and chilis. The original recipe was more basic. This is an easy and delicious Chicken Enchilada casserole which can be easily modified.
Ingredients:
- 1 19 oz can red or green Enchilada sauce
- 1 Rotisseri chicken deboned and shredded
- 3 Fajita size flour tortillas - you can use more here
- 1 8 oz can green chiles - 4 oz can works too (optional)
- 1 medium onion (optional) chopped
- 8 oz Mexican blend cheese
- Tony Satcheries (optional to taste)
- Olive oil for saute
- Garlic powder (optional to taste)
- Sour cream (optional) for serving
- Skillet
- Casserole dish for baking
- Preheat oven to 375 degrees
- Chop a medium onion
- Heat olive oil in skillet on Medium - Medium High heat
- Saute onions until carmelized
- Season with Tony Satcheries and garlic powder (optional)
- Add green chiles and stir
- Remove mixture from heat and set aside
- Pour the Enchilada sauce into the casserole dish
- Add the shredded rotisseri chicken to the casserole
- Add the onion and chile mixture to the casserole
- Stir until all the Chicken is coated
- Cut up tortillas into strips and stir into mixture
- Sprinkle all the cheese evenly on top of the casserole
- Bake uncovered in oven for 30 minutes
Note:
- Serve with sour cream
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