Admittedly I am horrible at following a recipe. Why? Because I can always think of a way to do it “better” or I need to use up something in the refrigerator, or I am missing something I need. For once none of these were the case. I liked the concept of the recipe I found online, but it wasn’t what I was going for. I had pre-cooked chicken that I roasted in the crockpot for chicken enchiladas that I wanted to use, but this recipe called for the chicken to start uncooked. I didn’t want to be bothered!
This was super simple and quite tasty! I was a little nervous about how it would turn out, but it turned out so yummy, and we had a ton left over! Literally we ate 1/3 of the casserole for dinner as a side I served Sweet Corn Cakes.
I loved the ease of the recipe, and loved the flavor! Just remember for those people who are nervous in the kitchen if you never stray away from a recipe you will never know what you can create! The best recipes are created by accident. Brownies were created from a failed cake recipe.
- 2 tablespoons margarine
- 1 pound of cooked skinless boneless chicken breast shredded
- Salt and pepper to taste
- 1 teaspoons cumin powder
- 1 teaspoons garlic powder
- 1/2 teaspoon taco seasoning
- 1/2 onion, chopped
- 2 cloves garlic, minced
- 1/2 cup canned corn (drained)
- 1 small can of diced green chilies
- 1 14oz can of diced tomatoes (undrained)
- 16 corn tortillas
- 2 cans of Old El Paso enchilada sauce (I used Mild)
- 2 cups shredded Kraft Mexican Cheese
- 1 cup mozzarella Cheese
- 1 cup cheddar cheese
- To a skillet add margarine, and onion. Sauté until onions are translucent, then add the garlic (do not allow the garlic to brown or it will taste bitter) and cook for another minute.
- To the skillet add salt, pepper, cumin, garlic powder, and taco seasoning and mix well.
- Next add corn, green chilies, diced tomatoes, and shredded chicken all the mixture and heat thoroughly.
- Now to prepare your casserole! Combine all your cheese into a bowl and mix together well.
- Pour the enchilada sauce in a bowl, then spoon enough sauce into a 9x13 baking dish to cover the bottom.
- Take a corn tortilla and divide it into 4’s (you can do multiple at a time). Take each one of the fours and dip them into the enchilada sauce coating each piece front and back, then line the bottom of the pan with the tortillas, keep tearing and dipping until the entire bottom of the pan is lined with tortilla pieces.
- Now over the tortilla pieces spread out enough of your chicken mixture to cover the tortillas, then cover the chicken mixture with cheese (be generous).
- Keep repeating this process until you are out of the chicken mixture. I was able to get four layers, but it will depend on how much of the chicken mixture you add to each layer.
- Your final layer should be dipped tortilla pieces covering the top of your casserole. Last top your tortilla pieces with the remaining cheese.
- Bake on 350 for 30 minutes or until it’s bubbling from the bottom up.
*Note you can easily spice this recipe up by using hot or mild Rotel tomatoes in place of the diced tomatoes, you can also change the degree of heat in the enchilada sauce, mild, medium, or hot!*