Claire Whitley | Crumbs
Claire Whitley | Crumbs
Summer is a time for ice cream, cold beverages, Mexican food and easy casseroles. Luckily this is a combination of two: Mexican food and an easy casserole.
All the taste of Enchiladas is there, but it makes for an easy potluck or outdoor food for everyone to enjoy. Make it as spicy or as mild as you want and even change from red sauce to white or green. Enjoy a little taste of summer!
Ingredients
- 14 oz can of enchilada sauce (spice level at your favorite)
- 3 cups shredded Monterey Jack cheese (or the Mexican blend)
- 6 or more corn tortillas depending on the size
- 2 chicken breasts
- Diced green onions for garnish
Directions:
- Cut chicken into smaller pieces.
- Pour some enchilada sauce over it, leaving enough for the casserole, a cook on low-medium heat stirring occasionally about 20 minutes, or until chicken is cooked through.
- Shred chicken.
- Preheat oven to 375 degrees Fahrenheit.
- Layer the casserole: start with ¼ of leftover sauce, cover bottom with tortillas, top with 1/3 of the chicken and 1/3 of sauce. Sprinkle with 1/3 of the cheese.
- Repeat twice starting with tortillas, chicken, sauce and cheese.
- Bake 20 – 30 minutes uncovered until bubbly and cheese has melted. It should be starting to brown on top.
- Serve warm.
Claire Whitley can be reached at [email protected]