Chicken Enchilada Casserole
Tonight I made Chicken Enchilada Casserole. This wonderful recipe was once made for me by a really good friend. She brought it over right after my third child was born to help us out. We fell in love with it and quickly asked for the recipe. Well, the slacker that I am took her GREAT recipe and switched it up a little to make it easier for me to make. And here is the slacker version of it...
Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.
Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.
Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.
Bake covered at 350 for 20-30 min.(until cheese melts)
OK, so this is what the chicken looks like straight out of the package.
So you can either use it like this for your casserole. Or you can chop it up a little more. Or you can get crazy and do what I like to do. I throw it into the food processor for a few seconds so it looks like this. (I like my chicken to be more evenly spread throughout each bite)
Here is what it looks like while I am layering it on the tortillas. Please not that I was making an extra casserole for my dear dear friend Krysta for the arrival of her beautiful new son. So normally you will not have this much food. I doubled it.
And before you put it into the oven.
And the finished product
Great with some nachos on the side
Chicken Enchilada Casserole
2 packages pre-cooked chicken
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas
In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.
2 cans green enchilada sauce
2 cans black beans drained and rinsed
1 can corn
1/2 onion
1 clove garlic
1 tablespoon olive oil
1 c. sour cream
2-3 cups Mexican shredded cheese
corn tortillas
In blender or food processor combine 1/2 an onion and 1 clove garlic, 1/2 c sour cream and 1 can enchilada sauce. Blend until onions are invisible. Pour into a large bowl.
*This is up to your preference, but I then add the chicken to the processor and blend it up so it is chopped/shredded instead of chunks.
Pour beans, corn, 1/2 cheese, chicken and olive oil into the large bowl with the sauce and mix.
Layer pan with tortillas then mixture. Keep alternating until you are out of mixture. Top with tortillas.
Mix remainder of sour cream with 1 can enchilada sauce. Pour over tortillas and top with cheese.
Bake covered at 350 for 20-30 min.(until cheese melts)
So here is what the sauce should look like...
This is the pre-cooked Chicken I use. They have different flavors and there are other brands out there. I just use what my store carries. Much easier then actually cooking the chicken prior to all of this. Can we say "Slacker". LOL
OK, so this is what the chicken looks like straight out of the package.
So you can either use it like this for your casserole. Or you can chop it up a little more. Or you can get crazy and do what I like to do. I throw it into the food processor for a few seconds so it looks like this. (I like my chicken to be more evenly spread throughout each bite)
Here is what it looks like while I am layering it on the tortillas. Please not that I was making an extra casserole for my dear dear friend Krysta for the arrival of her beautiful new son. So normally you will not have this much food. I doubled it.
And before you put it into the oven.
And the finished product
Great with some nachos on the side
I made this last week. Love it!
And it was my meal to take to a girl in our church group who just had a baby. May as well kill two birds with one stone.
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I would be very leery giving this to a mom who's just given birth, unless you're sure she won't be nursing the baby. Any recipe with onion will give the baby uncomfortable gas. Same rule applies for broccoli, cauliflower, beans, sweet potatoes, etc.
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Yeah, I nursed two children--one for 28.5 months, the other for 18 months. That's pretty much an old wives tale for the vast majority of babies. I'd prefer not starving while nursing.
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I've nursed four. All for at least one year. My babies have never had a problem and I'm the one who took it Jamie
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Yup...what they said. I've been nursing for, umm...33 months now. And neither of my daughters have ever minded anything I ate. If a mom thinks her child is reacting to a particular food, that's cause to investigate eliminating that food, but generally there are no bad foods. I've had caffeine, chocolate, onions, cauliflower, broccoli, beans, sweet potato, garlic, alcohol...never a problem.
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Yum! This sounds delicious!
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