CHICKEN ENCHILADA CASSEROLE
- 10 oz cooked boneless skinless chicken meat, roughly chopped (I use leftovers from those rotisserie chickens you can get in the grocery store)
- 4 oz diced roasted green chiles (I like 505)
- 1 tsp ground cumin
- 1 tbsp chili powder
- ¼ tsp garlic powder
- ¼ tsp onion powder
- ¼ tsp black pepper
- 1 tsp oregano
- 2 cups shredded sharp cheddar cheese
- 1 cup red chile sauce (I like 505) OR enchilada
- sauce of your choice
- 4 corn tortillas, approx. 7 inches in diameter
Preheat the oven to 375 degrees.
In a bowl, mix the chicken, green chiles, cumin, chili powder, garlic powder, onion powder, black pepper, and oregano.
Cut the tortillas in half to make placement easier. Pour ¼ cup of the chile sauce into the bottom of an 8”x8” casserole dish – this will keep the casserole from sticking. Put two of the tortillas down on top of the sauce. I do it with the cut sides out towards the sides of the dish, the rounds in towards the middle. It covers the whole bottom pretty neatly that way. Spoon the chicken mixture evenly over the tortillas. Pour another ¼ cup of the chile sauce over the chicken. Sprinkle 1 cup of the cheese over the chile sauce. Place the next layer of tortillas like the last one. Pour the last ½ cup of chile sauce over the tortillas. Sprinkle the remaining cup of cheese on top.
Bake the casserole for 15-20 minutes or until the cheese is all melted and the chile sauce is bubbling throughout.
This is an easy and fast way to get that good enchilada taste without having to roll up individual tortillas