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Chicken Enchilada Casserole

March 20, 2014

Happy first day of spring! We celebrated by opening a nice package of confections courtesy of the Spring Bunny (a.k.a. Mom), eating chicken enchilada casserole, and going for a walk on the beach during one of the most beautiful sunsets I have seen in a long time.

I am still working on my chocolates from Christmas, but John was very happy to see Coffee Crisp again.


The Spring Bunny has gotten into the delightful habit of sending chocolate in Tim Horton’s cups. And we got to Roll up the Rim to Win Lose twice! I didn’t even know they made bonus roll cups! I would have missed it except that I had to remind John how to Roll up the Rim…Americans 🙂

roll up the rim

Anyway, onto the enchiladas…this is a layered enchilada casserole and it’s very tasty. The recipe I got it from recommended using Las Palmas brand green enchilada sauce. I couldn’t find it here in Michigan, so I stocked up at Target in Chicago. I did make my own corn tortillas, which is completely unnecessary to make this recipe and wasn’t quite as easy as this recipe made it out to be, but it didn’t matter what they looked like for this casserole, so it all worked out. They did taste good though.


1 cup sour cream

1 28-oz can green enchilada sauce

2 x 4-oz cans diced green chilies

3 cups cooked chicken

2 cups shredded Monterey Jack cheese

12 corn tortillas

1 cup chicken broth

fresh cilantro, chopped

Mix the enchilada sauce, chilies, and sour cream. Spread a spoonful of sauce in the bottom of a 9×13 pan. Heat the chicken broth in a small saucepan and use tongs to dip each tortilla in the broth for a few seconds to soften it before adding it to the casserole.

Place 4 tortillas over the sauce. Add half the chicken, one third of the sauce, one third of the cheese. Repeat with 4 more tortillas, chicken, sauce, cheese, then the last 4 tortillas, sauce and cheese.

Bake at 350 degrees F for about 30 min, or until warmed through and the cheese is melted. Let sit for 15 min, and top with chopped cilantro.

(Recipe from Bread & Wine by Shauna Niequist)

And we ate it with this corn and black bean salad, which was a nice cool, crunchy (and healthy) contrast to the enchiladas:

black bean corn salad

It’s just a can of black beans, rinsed and drained, half a bag of frozen corn, a chopped red pepper,  chopped white onion, chopped cilantro, lime juice and salt.

…and of course, some Coffee Crisp for dessert.



From → Main Dishes, Salads

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