Are you looking for some easy dinner recipes to make this summer? I know I am! We’ve been having simple things at night like meatball subs and party ham sandwiches. Last night we had bacon, eggs, and toast. My Enchilada Casserole is also on the summer list, because it’s easy and crowd-pleasing! My husband’s parents were the first ones to introduce us to this awesome Tex-Mexy dish. I’m so glad they did. We’ve cooked it at least once per month for years.
- three boneless, skinless cooked, shredded chicken breasts
- 2 cans of enchilada sauce
- 2 cups of Colby jack cheese
- 1 pack of corn tortillas (you’ll need around 15)
- grease or spray for 9 x 13 baking dish
- herbs for garnish-optional
I’ve shared my method for cooking perfectly moist chicken breasts before, but I will share it again, in case you missed it. Cook 3 boneless, skinless chicken breasts on high in the crock pot, for 4 hours. I usually cook 8 chicken breasts at one time, and save the extra ones for future meals. The chicken creates its own juice- there is no need to add anything to the crock pot. I know it’s hard to believe, but it’s true. Add a crock pot liner before placing the chicken inside the crock pot. When the chicken is cooked, close the liner (with the leftover chicken inside) with a twist tie, and gently lift it out of the crock pot. The juice created from cooking it in the crock pot will keep it nicely hydrated. Put it in the fridge to use another day.
Preheat the oven to 350 degrees, and grease a 9 x 13 baking pan. Tear the corn tortillas in half, and layer them on the bottom.
Shred one chicken breast, and layer it on top of the corn tortillas. Then, add cheese and enchilada sauce. It’s like making lasagna, as far as the layering goes. You don’t want your casserole to be dry, but you don’t want to saturate it either.
Make the second and third layers just like the first.
Put lots of cheese on the last layer, and make sure the corn tortillas are covered with either cheese or sauce. You don’t want any crispy, dry tortilla pieces sticking out of your casserole.
Bake the casserole until bubbly; about 30 minutes. I served half of mine one night with chalupas, then served the other half with the Chicken Tortilla Soup recipe from Campbell’s. You can see it here. It is super- easy! Instead of putting my soup in the slow cooker, I throw everything in a pot on the stove, and heat it up.
I hope you enjoyed my Enchilada Casserole recipe! You can also use ground beef in this dish. If I don’t have the chicken already cooked, I whip up some ground beef in the skillet. You can also use cheddar, or any Mexican blend of cheese. Sometimes I use the enchilada sauce packets as well. You add an 8 ounce can of tomato sauce and 1 1/2 cups of water to those.
School’s Out- Happy Summer!
Linking up here
If you liked this post, subscribe to Love My Little Cottage here