To start, big thanks to Jen for this recipe! And, thanks to Jen's mom for giving it to her!
This casserole is all of my favorite things about tacos in the exact right proportions. I have to admit, I went back for seconds despite my no seconds rule. For his part, Kevin stopped himself before he ate the whole casserole. Simple recipe and damned tasty!
Chicken Enchilada Casserole
2 tblsp oil
1 medium onion (I managed to be out of onions this week. Boo.)
4 cup pulled chicken
1 14 oz can diced tomatoes
1 15 oz can tomato sauce
1 package taco seasoning
1/2 tsp garlic powder
1/2 tsp cumin
jalapeno
6 whole wheat tortillas (cut into quarters)
1 block monterey jack cheese shredded
(Jen suggests a few other optional ingredients including black beans, spanish rice, or corn)
In a large skillet, heat olive oil over medium heat. Saute onions (if you aren't an idiot and forget to buy them). Add chicken, tomatoes, tomato sauce, spices, jalapenos, and any other optional ingredients that make you happy. Bring to a boil and reduce to simmer for 15 minutes. Spray a 13x9 baking dish with cooking spray. Layer tortillas, topped with chicken mixture, then cheese. Repeat until you're out of chicken mixture. Mine only made two levels, but rumor has it you can get to three layers. Bake on 400 degrees for 30 minutes or until cheese is melty and deliciously browned.
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2 comments:
I made this on Sunday and we had leftovers yesterday. Delicious! I added the optional can of black beans and some frozen corn to increase the veggie to meat ratio. Drew told me it was tasty and that I could "add it to the rotation," so this is definitely a keeper! Thanks to Jess and Jen for passing this recipe along!
Yay! I'm glad you liked it! I actually haven't made it since that first time, despite how much we both loved it. I'm hoping Mexican is back on the menu after this baby arrives and I can make it then!
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