We’ve always been huge fans of Mexican food, it’s probably one of our fall back cuisines to go to when we’re in a rush or when we want something different. I remember as a kid my mom came home and made enchilada casserole – while it’s not a traditional Mexican dish – it’s quick, it’s easy and will feed a small army. It’s perfect for dinner, left overs or even a party.
Ingredients
2 large boneless, skinless Chicken Breasts- 1 small can Green Can Salsa Jalapeno
- 2 large California Chili Pod, rehydrated
- 1/2 cup Salsa, your favorite
- 1 cup Water
- 1 tsp Tapetio
- 4 oz Cream Cheese
- 1/2 – 1 small can Mild Green Chilies
- 1/4 cup Onion, diced
- 1/2 cup Salsa
- 1 small can El Pato Red can
- 1/2 tsp Cumin
- 1/4 tsp Salt
1/2 tsp Oregano- 1/4 tsp Basil
- 1 TBSP Chili Powder
- 1 – 1 1/2 cup Water
- 4-6 cups Mexican blend cheese
- 18 small Corn tortilla
Instructions
- Place chicken breasts, green salsa can, California chili pods, 1/2 cup salsa, 1 – 1 1/2 cups water, and tapatio in a small pot and bring to a simmer. Cook until chicken is done. Remove chicken to a separate bowl to cool and reserve left over simmering liquid in pan.
Add to simmering liquid 1/4 cup diced onion, 1/2 cup salsa, 1 can El Pato Red can, cumin, salt, oregano, basil, chili powder, and 1 – 1 1/2 cup water. Bring to a simmer and let cook until the sauce is reduced by 1/3, or until thickened, about 30 minutes.- Place cream cheese and green chilies into a small bowl and microwave on high 30 seconds to soften cream cheese. Shred chicken and mix cream cheese and chilies into it well.
- Thinly cover the bottom of a 9x13x2 pan with enchilada sauce. Add 6 tortillas on top. Cover layer well with 1/3 of the remaining sauce. Top sauce with chicken mixture, and spread out evenly. Cover with a 1 1/2 – 2 cup layer of cheese. Place 6 more corn tortillas on top of cheese. Place 1/2 of remaining enchilada sauce on top of tortillas and spread out well. Top with cheese layer. Top cheese layer with another tortilla layer, then the rest of the enchilada sauce, and one last cheese layer.
- Bake at 350 for 20-25 minutes, or until cheese is melted and casserole is heated through.
Chicken Enchilada Casserole Recipe
Ingredients
- 2 large boneless, skinless Chicken Breasts
- 1 small can Green Can Salsa Jalapeno
- 2 large California Chili Pod, rehydrated
- 1/2 cup Salsa, your favorite
- 1 cup Water
- 1 tsp Tapetio
- 4 oz Cream Cheese
- 1/2 - 1 small can Mild Green Chilies
- 1/4 cup Onion, diced
- 1/2 cup Salsa
- 1 small can El Pato Red can
- 1/2 tsp Cumin
- 1/4 tsp Salt
- 1/2 tsp Oregano
- 1/4 tsp Basil
- 1 TBSP Chili Powder
- 1 - 1 1/2 cup Water
- 4-6 cups Mexican blend cheese
- 18 small Corn tortilla
Instructions
- Place chicken breasts, green salsa can, California chili pods, 1/2 cup salsa, 1 - 1 1/2 cups water, and tapatio in a small pot and bring to a simmer. Cook until chicken is done. Remove chicken to a separate bowl to cool and reserve left over simmering liquid in pan.
- Add to simmering liquid 1/4 cup diced onion, 1/2 cup salsa, 1 can El Pato Red can, cumin, salt, oregano, basil, chili powder, and 1 - 1 1/2 cup water. Bring to a simmer and let cook until the sauce is reduced by 1/3, or until thickened, about 30 minutes.
- Place cream cheese and green chilies into a small bowl and microwave on high 30 seconds to soften cream cheese. Shred chicken and mix cream cheese and chilies into it well.
- Thinly cover the bottom of a 9x13x2 pan with enchilada sauce. Add 6 tortillas on top. Cover layer well with 1/3 of the remaining sauce. Top sauce with chicken mixture, and spread out evenly. Cover with a 1 1/2 - 2 cup layer of cheese. Place 6 more corn tortillas on top of cheese. Place 1/2 of remaining enchilada sauce on top of tortillas and spread out well. Top with cheese layer. Top cheese layer with another tortilla layer, then the rest of the enchilada sauce, and one last cheese layer.
- Bake at 350 for 20-25 minutes, or until cheese is melted and casserole is heated through.
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