Chicken Enchillada Casserole
  • 5-8 boneless, skinless chicken thighs
  • 1 can of flavored crushed tomatoes (I like garlic, pepper and onion)
  • 1 cup water/chicken broth
  • 1/2 small onion, chopped
  • 2 cloves of garlic, minced
  • 12-18 corn tortillas, cut into strips
  • 1 small can of green enchilada sauce
  • 1 large can of green enchilada sauce
  • 1 medium tub of sour cream
  • 3 cups shredded cheese (cheddar, or mexi-mix) and extra for top
  1. I usually crock pot my chicken, but it can be done in a pot on the stove.
  2. Cook the chicken, with the canned tomatoes, onion and garlic, and water/broth. (if you want to spice it up more, you can add a can of ortega chilis or chopped peppers.
  3. I sometimes use red enchillada sauce instead of everything else).
  4. Cook until chicken falls apart when pierced with a fork. Shred.
  5. Mix together small can of enchilada sauce, cheese, sour cream and shredded chicken.
  6. Soak tortillas strips in large can of enchilada sauce.
  7. In baking rectangular baking dish, place one layer of tortillas, then one layer of chicken sour cream mixture.
  8. Repeat layering until out of ingredients (or you run out of room in dish!)
  9. Top with extra cheese.
  10. Bake in 350-degree oven until bubbly and warmed through.
  11. If you are planning to freeze it, I suggest not baking it until you are ready to eat it.
  12. YUMMY!
I made this up for a catering luncheon I did one time. It is super easy and freezes great!!