Easy Enchilada Casserole

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!

Easy Enchilada Casserole

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)
Cooking spray
Aluminum foil
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.

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5 Responses to Easy Enchilada Casserole

  1. Pingback: Yes I Can! Tortilla Soup | Allergic To Air

  2. Jack3d says:

    G’Day! Jessica,
    Thanks you for your post, I am making a layered casserole… I bought ground beef, tortillas, enchilada sauce, refried beans, and cheese… what do i do to make it? I also have onion and tomato in the fridge if needed… mention any other ingredients I need because I can go get them.

    • Jessica says:

      I would cook the ground beef with some chopped onions and tomatoes, then layer the tortillas, beef mixture, beans cheese and sauce, then repeat, kind of following the above directions. Sounds good!

  3. That sounds like a perfect weeknight dinner. I made salsa verde and mixed it with créme fraîche for a quick green enchilada sauce last week. It was good but you are so right… the rolled enchiladas are just plain messy. So, why roll them at all? I’m doing it your way next time.

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