Sunday, January 25, 2015

Chicken Enchilada Casserole (aka a Gringo/Mexican lasagna)

This recipe came to us from Kelli and became one of the most highly sought after dishes in the Twin Cities – people who barely knew her but had tried it at someone’s house somewhere would request that she bring it with her to potlucks or at the very least give them the recipe so that they could make it themselves.  Eventually we all had to learn to make it ourselves because it is just that delicious that you can't live without it once you no longer have Kelli down the street to call and bring some over.  It may not be pretty but it is pretty darn good.

Ingredients:
3 chicken breasts (bite size pieces)
1 onion (chopped)
1 pepper, any other veggies you want to throw in there (chopped)
1 cup rice (cook rice first separately)
1 can of black/red beans
1 container goat cheese (could maybe do cream cheese if you are a person who hates goat cheese)
3-4 cups shredded cheese (mozzarrella, pepper jack, cheddar, whatever)
2 cans enchilada sauce (Kelli and I swear by green but some people think it’s hideous looking and prefer red)
tortillas (can use corn or flour)

Directions:
Preheat oven to 350.  Saute chicken & veggies first.  Mix cooked chicken & veggies in bowl with beans, rice, & goat cheese.  Spray shallow casserole dish with nonstick cooking spray.  Layer tortillas first, then spread chicken/veggie/beans & rice mixture on top of tortillas, pour enchilada sauce on top, and then sprinkle a layer of cheese.  Use 1 can of enchilada sauce in layers and then keep 2nd can to pour over top at the end.  Same for next layer--create as many layers as fit in the casserole dish lasagna style.  Top layer should be tortillas, then 2nd can of sauce, and then a bunch of cheese covering the entire top of dish.  Bake approximately 30 minutes until cheese starts to brown and sauce is bubbling.

I like to put some combination of avocado, salsa, guacamole, and sour cream on top.

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