Happy parent chicken enchilada casserole
  • Cooking Time: 45
  • Servings: 6-8
  • Preparation Time: 30
  • 5 skinless boneless chicken breasts, poached, shredded and coarsely chopped
  • 1 16 oz can enchilada sauce (I like Las Palmas green)
  • 1 package corn tortillas
  • 1 16 oz finely shredded Mexican cheese blend
  • 1 onion chopped
  1. Caramelize onions in large saucepan large enough to eventually hold chicken and sauce. Once onions are caramelized, mix with chicken and enchilada sauce.
  2. In 9/12 casserole dish, put one layer of tortillas.
  3. Layer chicken over tortillas just enough to cover - sprinkle with cheese
  4. Continue to layer tortillas and chicken, with last layer being chicken and sprinkle last of cheese over top.
  5. Put in 350 oven and cook uncovered for 30 minutes.
  6. Let set for about 10 minutes - if you can wait - I usually don't - which means I burn the heck out of my mouth and the casserole kind of spreads all over, but as it cools, you can just smoosh it back together :)
My dad loves enchiladas, but I wanted to come up with an easier way to create all the enchilada taste he loved while making it easy to take as much or as little as we wanted :)