This Chicken Enchilada Casserole is easy and delicious. If you buy a rotisserie chicken or have chicken already shredded and in the freezer, this dish can be on the table in no time at all. It's great for a busy weeknight dinner. The chilies in this recipe are not hot at all. They add a mild Mexican flavor to the dish.
Vegetable oil spray
6 7-inch flour tortillas (I used Chi-Chi's brand 'Flour and Corn Enchilada Style Tortillas')
2 10-ounce cans enchilada sauce, such as Old El Paso
1 cup (8 oz) sour cream
1 4.5 oz can mild chopped green chilies, drained
3 cups cooked and shredded chicken
3 cups (12 oz) shredded Monterey Jack cheese
Garnish with any or all of the following:
sliced black olives
Preheat the oven to 350 degrees.
Spray a skillet with vegetable oil spray and heat over medium-high heat. One at a time, add the tortillas to the skillet and cook, turning them every 30 to 40 seconds, until they are well toasted. Using tongs, transfer them to a cutting board to cool. When cool enough to handle, slice them into strips 1 to 2 inches wide. I also cut each strip into thirds.
In a medium size bowl, whisk together 1 cup of the enchilada sauce, the sour cream and green chilies. Stir in the shredded chicken.
Spread a thin layer of the remaining enchilada sauce in the bottom of a 9x13 baking dish. Add a single layer of the tortilla strips to completely cover the bottom of the pan, followed by half of the chicken mixture and one third of the Jack cheese. Repeat layering with the tortilla strips, chicken, enchilada sauce, Jack cheese, tortilla strips and ending with the cheese on top.
Cover the casserole with aluminum foil and bake for 15 to 20 minutes. Remove the foil and bake until the cheese is bubbling, 5 to 10 more minutes. Remove from the oven and let sit for 5 minutes.
Sprinkle with desired garnishes before serving.
Serves: 6 to 8
Source: In The Kitchen With David - David Venable