Chicken Enchilada Casserole Recipe!
For this chicken enchilada casserole recipe, start by throwing two large chicken breasts into a pot with 2 dried California Chili Pods, 1/2 cup of your favorite salsa, 1 cup of water, 1 tsp Tapatio, and 1 can of El Pato Jalapeno Salsa, in the green can. You may need a bit more water depending on the depth and size of your pan. You want the chicken to be covered. Simmer this mixture until the chicken is fully cooked. After its cooked, remove the chicken and let cool.
In the same pot, with the leftover simmering sauce still in it, add in a can of El Pato Red, or tomato sauce with jalapeno, 1/4 cup onion, 1/2 cup salsa, 1/2 tsp cumin, 1/4 tsp salt, 1/2 tsp oregano, 1/4 tsp basil, 1 Tbsp chili powder, 1 can tomato paste, and 1 1/2 cups water. Let simmer over medium low heat stirring frequently until thick, about 30 minutes.
While the sauce is simmering, shred the cooled chicken with two forks. Place 4oz of cream cheese in the microwave for 30 seconds to soften. Mix in 1/2 small can of green chili. Mix this into the chicken.
To layer the casserole, cover the bottom of a 9×13 with a thick layer of enchilada sauce. (Discard the California chili pods after cooking.)
Then layer corn tortillas on top of the sauce.
Follow with the chicken, spread evenly over the entire area.
Sprinkle with a mexican cheese blend or your favorite cheddar.
Cover chicken/cream cheese with another layer of tortillas. Cover tortillas generously with enchilada sauce, but make sure to leave enough to cover the final layer or tortillas. Add another layer of cheese followed by a layer of tortillas. Cover final layer of tortillas with enchilada sauce and then cheese. Bake at 350 until hot and cheese is melted, about 20 minutes.
Chicken Enchilada Casserole
Chicken Enchilada Casserole Recipe
Prep time: 45 mins
Cook time: 25 mins
Total time: 1 hour 10 mins
Yield: 12-15 servings