Thursday, May 12, 2011

Enchilada Casserole- Family Style

 I was looking for another way to use some of the fresh ingredients from our little garden and came up with this yummy enchilada casserole. I just love it when a plan comes together!

Ingredients shown here: corn tortillias, cheese, 1 large onion, 4 bananna peppers, 6 -8 small tomatoes, 1/2 jar pace salsa- chili verde,1 can Ro-tel canned tomato/ lime & cilantro,1 can Ro-tel canned tomato/ spicy, 2 cups chicken broth, sour cream, guacamole, pico de-gallo.
 I had left over fried chicken that needed to be used up - you can use left over chicken or fresh chicken of your choice- just be sure to get rid of the crust and then just shred it apart into bite size pieces with a fork or by hand.









Recruit the family to help out by chopping onions, tomato, & peppers, shredding
chicken, grating cheese.
In a large skillet or big pot- add 2 tbs. of canola oil and turn on the heat. As soon as it gets hot, add 2 tbs. of flower and stir until mixed well with no lumps. Add 2 cups chicken broth - stir until mixed. Add both cans of Ro-tel tomato and 1/2 jar of the Pace "chili verde" sauce-  mix it all in - set aside on very low heat.
Heat more canola oil & quickly "dip" corn tortillas, then flip them & remove. (You don't want them to get crispy- process only takes about 30 seconds total) Place tortillas on paper towels to soak up extra oil until they have all been cooked.

Place your chopped onion and peppers into skillet with tiny bit of oil and mix up until translucent. Add shredded chicken and stir.


Dip cooked tortillas into enchilada sauce & coat with sauce on both sides.



Place a single layer of tortillas with sauce in bottom of casserole dish.



Add layer of chicken, onion, and pepper mixture on top of tortillas.



Add cheese- lots of cheese.



Repeat layering 2x's with tortillas, chicken mix, cheese.



Spoon the rest of the enchilada sauce on top of the last layer.



Add more cheese. Bake in oven on 350 degrees until cheese is melted & bubbly- 15 to 20 min.


 Put a big 'ole chunk of casserole on your plate on top of chopped lettuce & tomato - Add sour cream, guacamole - or whatever else tickles your fancy-
And enjoy!

You can adjust this recipe to suit your taste. We like a little "kick" so we used the spicy Ro-tel. If you are not a spicy family- just use another can of the "lime & cilantro" Ro-tel instead. You can turn down the heat a bit more by using 1/2 jar of Pace "mild" salsa instead of the "chili verde" - but, the chili verde sauce sure does have a great smoky flavor to it!

You could add fresh chopped jalepeno or fresh chives (like we did)
The cool lettuce & fresh tomato really adds a fresh touch to this scrumptious dish!

Hold on to yur hat ya'll - It's good!

8 comments:

Kelli Robin said...

I am licking my lips reading this recipe. Oh my goodness woman, that sounds awesome. May only change one thing. I like spicy and my husband does, but my kids wouldn't come within ten yards of it. So, I'll change the spicy and go from there. Thank you so much for posting this.

Jill said...

Mmm Mmmm Mmmmm that looks so good, Kelli! Thanks for sharing it!

Hyacynth said...

Mmm! This looks so good! Thanks. :)

Young Adventures... said...

Looks delicious Kelli!! You're so lucky you are getting veggies from your garden already. We can't even plant up here yet! I told Brian that when we retire we need to move to FL. for part of the year.

learning table said...

This looks so yummy! We love Mexican food, and I'm adding this to my dinner menus for next week. We just started a garden, so I will look forward to being able to make this using our bounty later this summer!
:)

AmyD said...

Printed this recipe -- we love Enchiladas at our house and this looks fabulous. I make another Enchilada casserole and the hubby and Maddie love it… but your recipe looks better. Thanks for sharing!

Megan said...

this looks great! i make "de-constructed enchiladas, quite similar - but I pour the sauce over the top. Your way seems better!

MomLaur said...

YUm! I was planning on making enchiladas tomorrow, guess we're making this casserole instead :0) Thanks!