We have a Sam’s Club membership and I’m there at least once a week. We don’t buy a whole lot of big stuff, but I often get a rotisserie chicken, some organic spinach, some kind of fresh fruit, bottled water, tortillas and string cheese. Sometimes we buy other stuff, but those things are what we normally get and I feel like we get our money’s worth with our yearly membership.
If I haven’t mentioned it before, I LOVE getting the rotisserie chickens because not only are they gluten free, but they are allergy free as well. The only common allergen outside of the top 8 that is in the seasoning on the skin is corn (cornstarch.) In our area, they run just under $6 for a 3 lb. chicken and I can usually get about a pound and a half of useable meat from the breast, thighs, legs and back. The same guy is in charge of the rotisserie and that’s the only thing they make in that area. For a family of 4, 1 chicken will usually last us 2 meals and I put it in soups, casseroles and salads and sometimes we just eat it as is with sides.
This casserole came as a result of a few things. #1, I needed a recipe for the leftover chicken we had and #2, I needed an easier way to do enchiladas. The rolled, pretty ones are nice, but most of the time the tortillas break and then it’s one big mess. So…I just start with a mess!
And this looks like a LOT of steps for an “easy” recipe, but I promise, there’s so few ingredients, it goes fast! This particular picture is garnishless, but that’s me, keeping it real. I take the pics right before I dig in!
Note to self: ask dear, sweet husband for new plates…
Easy Enchilada Casserole
serves 6-8 if using a 9×13 pan
15 corn tortillas, cut in 2 (Mission tortillas are gluten free, according to their website, but check for “facility” statement and other allergens)
1 pound cooked and shredded chicken
1 28oz. can of red enchilada sauce (mild or medium, but check for wheat in some varieties, especially if you use green sauce)
8 oz. shredded cheese (regular or dairy free)
Garnish- shredded lettuce, sour cream, pickled jalapenos, black olives, salsa, cilantro, etc.
1. Preheat oven to 350F.
2. Prepare 9×13 baking dish with cooking spray. I use extra virgin olive oil in a one of those Misto sprayers.
3. Line bottom of baking dish with 10 tortilla halves. Place them with the straight side butting up against the sides of the dish, using 6 of the halves, then fill in the center with the remaining 4 halves. It’s OK if they overlap.
4. Layer 1/2 of the chicken and cover with 1/3 of the sauce (about 1 cup). Then add 1/3 of the cheese.
5. Repeat steps 3 and 4, one time.
6. Cover top with one more layer of tortillas and then pour on the remaining enchilada sauce.
7. Top with remaining cheese and cover with foil.
8. Bake for 20 minutes, covered, then remove foil and bake for an additional 10-15 minutes, until cheese is melted and sauce is bubbling.
9. Serve with garnish.