As many of you know I like to cook with either food that is left over or make one dinner item turn into another item. So on Wednesday I posted this fabulous Roasted Chicken Stuffed with Citrus. After we had completed dinner I was already trying to figure out what I could do with the 1st overs. So then I was remembering it had been quite sometime since we have had enchilada casserole, so that’s what I made. Forget the rolling of the tortillas or the partial frying of the tortillas to soften with this recipe. Remember Mrs Mix It is about recipes that are back to basics and not supper fancy. Come join me for a quick and easy recipe.
Green Enchilada Casserole Ingredients:
14 Corn Tortillas
1 32 oz Can of Green Enchilada Sauce
2 cups Shredded Cheddar Cheese
2 Cups Monterrey Jack Cheese
3 chopped Green Onions
3 Cups shredded Chicken
9 x 9 Pyrex pan
2 Shallow Pasta bowls for cheese and Green Sauce
1 bowl to shred Chicken in.
1 Cookie Sheet
Preheat Oven to 350 degrees.
Spray a 9 x 9 Pyrex pan with Cooking spray
Grade Both the Monterrey Jack Cheese and The Cheddar Cheese
Poor a 1/4 cup of Green Enchilada Sauce in bottom of 9x 9 pan.
Next poor about a cup of Green Enchilada Sauce in a shallow pasta bowl.
Take 3 Tortilla one at a time and place in bowl with sauce one at a time flipping until covered in sauce
Next Place in 9x9 Pyrex pan in one layer covering the bottom if you need to break in half or in quarters please feel free to break in pieces.
Then add a chicken layer, green onion layer.
Monterrey jack & Cheddar cheese layer, last poor about 1/4 cup enchilada sauce on top.
Next layer of Tortillas.
Then Chicken, green onion layer.
Monterrey jack & Cheddar cheese layer last poor sauce on top.
Chicken, green onion, Monterrey Jack & Cheddar cheeses, Enchilada Sauce.
Last cover with Tortilla sauce Then Cheese.
Cook in oven on a cookie sheet for 30 minutes.
Until its bubbly and cheese is golden brown serve with tortillas chips, sliced olives, tomatoes, pico de gallo or green salsa all optional.
Bon Appetite and Enjoy