Chicken Enchilada Casserole
This Mexican delight is brilliant. The enchiliadas inside a casserole is the perfect meal for the colder weather. A big warmer.
This Mexican delight is brilliant. The enchiliadas inside a casserole is the perfect meal for the colder weather. A big warmer.
Servings 4 people
Ingredients
- 9 large corn tortillas
- 15 oz chopped tomatoes can
- 2 cups cooked chicken shredded
- 4 large scallions chopped
- 7 oz green chiles Diced
- 1/2 cup pimiento green olives sliced
- 2 cups Monterey jack shredded
Instructions
- Place 3 tortillas in a 12x8 inch (30x20 cm) baking dish, overlapping them as needed.9 large corn tortillas
- Layer one third of the tomatoes, chicken, scallions, chiles, olives, and cheese.15 oz chopped tomatoes, 2 cups cooked chicken, 4 large scallions, 7 oz green chiles, 1/2 cup pimiento green olives, 2 cups Monterey jack
- 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.
Notes
Optional garnishes:
Guacamole
Sour cream
Chopped cilantro
Chopped scallions
Chopped fresh tomatoes
Prepared salsa verde
Guacamole
Sour cream
Chopped cilantro
Chopped scallions
Chopped fresh tomatoes
Prepared salsa verde
Nutrition
Calories: 700kcal | Carbohydrates: 16g | Protein: 56g | Fat: 47g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 88mg | Sodium: 753mg | Potassium: 340mg | Fiber: 2g | Sugar: 4g