Easy Chicken Enchilada Casserole

I love recipes that are easy and quick to put together.  Pair that with ones that I can make in the morning and throw in the oven when I get home (or have Adrienne throw it in when she gets home), and I'm a happy camper.  This one just happens to be one of them.

Now, most enchilada recipes call for corn tortillas which are fried and then dredged in enchilada sauce.  While I like it that way, that's a little too much work for me on days that I'm working.  Also, the kids prefer the texture of flour tortillas over corn and when I can find them I love using the half corn half flour tortillas (a trip to Trader Joe's is definitely in my future!).  Honestly for these, you can't get much simpler.

Use your favorite enchilada sauce - I love the Frontera line by Rick Bayless.  Unfortunately I can only find it at Target - I think it's good enough it should be sold in our grocery chains as well.  You'll want to layer enchilada sauce, flour tortillas, shredded chicken (from a cooked rotisserie chicken) and shredded cheese.  If you want it a little more spicy, some diced green chilies or jalapenos goes well too.  End the layering with sauce and more cheese (and some sliced olives if you like them!) and you're ready to cover it with foil and either refrigerate or bake!

You'll want to bake this baby covered at 350 for about half hour if you're doing it right away and about an hour if you're taking it from the refrigerator.  Then uncover and bake until the cheese is bubbly and a little brown - about 10 minutes more.

I serve it with a salad and homemade salsa (here's my favorite recipe) - easy, and delicious!

Comments

[paula]

LOL Not too many fans of olives in your house, huh?

I used to make what I called Mexican lasagne with flour tortillas (and a ground beef mixture). I love corn tortillas but I really prefered the flour tortillas in that dish.

[Claire]

Looks good! I keep thinking about doing enchiladas...will have to remember this!

[Alisha]

Paula, no, I'm the only one that eats them ... but I really like them in this - kinda makes the dish for me. LOL I guess you could call this a Mexican lasagne - your ground beef version sounds very similar!

Claire, thanks! It's so easy which is what I love. :)