Life just got easier. This Chicken Enchilada Casserole recipe is recommended for everyone who has ever had an enchilada. You can make them spicy for the macho men in the house, or mild and mellow for the kids.
Wrap these up in the morning and refrigerate them without the enchilada sauce. When it’s time for dinner, pour on the sauce and a little shredded cheese and pop in the oven… you’re done!
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!
- 2 cups cooked chicken meat only, shredded
- 10 8- inch flour tortillas, warmed
- 2 cups cheddar cheese shredded
- 2 cups Monterey Jack cheese shredded
- 1 can 10.75 ounces condensed cream of chicken soup
- 2 cups sour cream
- 1 can 4 ounces roasted green chilies, diced
- 1 medium yellow onion finely diced
- 1 can 2 ounces sliced black olives
- kosher salt and ground black pepper to taste
- 1 can 15 ounces enchilada sauce, mild or hot - your choice
-
Preheat the oven to 350F. Wrap the flour tortillas in foil and get them warm.
-
In a large bowl, whisk together the cream of chicken soup with the 2 cups of sour cream. Add the finely chopped onion, diced roasted chilies and the sliced black olives. Fold in the cooked chicken and season this mixture with the kosher salt and black pepper.
-
In a separate bowl, mix the 2 cheeses together. Add half of the mixed cheeses to the chicken mixture.
Food For Thought – Any leftover cooked meat would work well with this recipe, even hamburgers. You can intensify the flavors by adding 3 tablespoons of chili powder, 1/2 teaspoon of cayenne pepper and a few dashes of hot sauce to the soup and sour cream mixture.
On Your Own – Even though these enchiladas are filling, think about serving them with guacamole and salsa on the side with Mexican rice and refried beans – there’s sure to be enough leftovers for lunch (maybe breakfast?) the next day.
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes!