Chicken Enchilada Casserole is a lovely collaboration of chicken, tortillas and chillies. This has to be one of my top ten recipes. Chicken Enchilada Casserole is a Mexican delight is brilliant. The enchiladas inside a casserole is the perfect meal for the colder weather. A big warmer. Also optional garnishes include Guacamole, Sour Cream, Cilantro and Green Sauce – Salsa Verde Cruda to name but a few. However the list can go on. One benefit is that the recipe can be adjusted to suit your tastes. However beware, because this recipe will be in demand from your family and especially your friends. This is also a good way to use left over chicken and turkey. You can obviously use beef and pork if you wish.
Chicken Enchilada Casserole
- Place 3 tortillas in a 12x8 inch (30x20 cm) baking dish, overlapping them as needed.
- Layer one third of the tomatoes, chicken, scallions, chiles, olives, and cheese.
- Repeat twice to make a total of 3 layers.
- Bake uncovered in a 350F (180C) oven until bubbling and heated through, about 40 minutes. Garnish as desired.
Chopped fresh tomatoes
Prepared salsa verde