Monday, August 26, 2013

mmmmm: chicken enchilada casserole

i don't know about you, but for me when the kids are back in school i love looking for easy to make dinners that everyone will enjoy.....but won't take mama a lot of time to prepare and cook. this enchilada casserole fits the bill. save the stress for the getting back into the school homework routine and not on making dinner---enjoy! 

chicken enchilada casserole

1/2 of a white onion, chopped
2 tablespoons oil
1/2 teaspoon each: chili powder, cumin and garlic powder
4 ounces sour cream
1/2 cup bottled salsa
2 cups shredded cooked chicken
2 cups shredded cheddar cheese
1 small can chopped olives
12-16 corn tortillas
1 can enchilada sauce

preheat the oven to 350 degrees. have one 9 x 13 baking pan ready (or two 8x8 squares). in a large saucepan, cook onion in oil for five minutes or until translucent. 

stir in chili powder, garlic powder and cumin and cook over low heat for a few minutes. add chicken and salsa. stir over medium heat for 2 to 3 minutes until hot. remove from heat. stir in half of the cheese and the olives.

heat tortillas, wrapped in foil, in the oven for 10 minutes until warm and pliable (or zap in the microwave if you are in a hurry). 

spread 1/3 cup enchilada sauce on the bottom of the baking dish. add 4 tortillas to cover the bottom of the pan. spoon a layer of the chicken mixture over the layer of tortillas. add another layer of tortillas, then chicken mixture and continue until you have at least two layers. 

end with a layer of tortillas, then spread a layer or the enchilada sauce over the tortillas, followed by a generous amount of cheese and sprinkled with olives.

bake for 20-30 minutes until hot and bubbly.

cut and serve with sour cream on top. yum!

note: these can be made in advance and refrigerated for up to two days. if you are refrigerating your enchiladas, increase cook time to 35 minutes.


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