Wednesday, March 17, 2010

Chicken Enchilada Casserole

This is a recipe that my sister-in-law Amanda discovered on the back of a bag of shredded cheese.  And it is gooooood.

Chicken Enchilada Casserole
from Kraft

1 lb. chicken breast, cut into bite-sized pieces
1 green pepper, chopped
1 small onion, chopped
1 c. frozen corn kernels
1 jar (16 oz.) salsa 'o choice (I used medium because I'm lame and afraid of stomach acid flare-ups)
1 bag of shredded cheese, Mexican blend
1 c. sour cream
corn tortillas

Preheat oven to 400 degrees.  Cut your chicken into bite-sized pieces and start browning in a medium-sized skillet.  Finely chop a green pepper and an onion, add to chicken (at about halfway through the browning process ...).  Once the chicken is basically cooked through and the veggies are softened, take off heat and add a cup of frozen corn kernels, salsa and sour cream.  Mix.

Spray a 9-by-13 cake pan or whatever you usually use to bake casseroles.  At the bottom of the dish, place a layer of corn torillas.  Like so:

Top this with about half of the chicken mixture.  Like this:

Sprinkle about half the cheese on top of the first layer:

The rest of the pictures look about the same as these do, so I'll spare you the imagery.  However, you will lay down another layer of tortillas and then repeat the layering sequence.  Tortilla, goop and cheese.  Then you put it in the oven and bake for about 30 minutes or until cooked through.

This is what you end up with ...

And it is gooood - even if it photographs poorly.

A couple of notes:

1) Spraying your baking pan is a must.  Just ask my SIL, although my husband and I helped her pick out the tortillas that got stuck to the bottom of her pan.  And then we ate that part.  This casserole is that unabashedly good.

2) I think that you could totally omit the sour cream in this recipe or cut in half, saving you valuable calories and fat grams.  I'm not sure if I'm going to go that far though ...

3) For people who don't really care for chicken, I am confident that ground beef would also make for a good switch.  I could also see adding some black beans because I really like them.  The possibilities are damn near endless.

And finally ... while this is awesome when it's fresh out of the oven, this is one of those cases where the leftovers aren't great the second day - or as my husband said "the flavors are better, but the chicken is spongy and the tortillas are meh."  You have been warned.


mom2priceboys said...

Just made a chicken enchilada casserole for my family last week. it was a hit! I did add a can of black beans and they were good. My issue is next time I will give the tortillas a little fry before I put them in because they were a little limp tasting.Also, I used ench sauce in a can mixed with a small can of tom sauce. It flavored it down just right for not so brave eaters. But love the salsa idea!!.....Julie

Cohen's Mama said...

Yum! I'm going to try this!
- Regan

Cate said...

I accidentally made something like this the other day, but with flour tortillas, onions, garlic, hot ground sausage, black & pinto beans, cheese, and red chilies. I wanted to roll them up like traditional enchiladas, but it wasn't working out--so I just layered them and put big dollops of sour cream on my portion. :-) It was pretty yummy.