If you've got some leftover chicken just hanging out without anything to do I have the recipe for you!
Whenever I cook chicken I cook extra because I know I'm going to make a scrumptious dish with it later in the week. That goes for roasting, poaching, grilling, pan frying...whatever! Extra chicken is the bomb!
Today, I'm craving Mexican food! Living in Southern California you are exposed to it everywhere. Although Mom never really made anything other than tacos, I adore all Mexican food and make it often! So no one was surprised when I planned to whip up this Sizzling Chicken Enchilada Casserole using the leftover chicken from the Super Bowl feast we had.
SIZZLING CHICKEN ENCHILADA CASSEROLE
Did I mention how easy this casserole is?
5 ingredients...that's it! Chicken, beans, cheese, corn tortillas, and enchilada sauce. It's so easy to throw together you can't hardly call this a recipe.
5 ingredients...that's it! Chicken, beans, cheese, corn tortillas, and enchilada sauce. It's so easy to throw together you can't hardly call this a recipe.
The key is to get a really good enchilada sauce. I prefer one from Sprouts Market that is in a bottle. It's a little zippy on the spice, but has none of the tinny flavor I find with canned sauces. This is the basis of your flavor, so make sure it's one you like! Then you just layer the ingredients and you come out with melty, cheesy chicken goodness! It tastes just like an enchilada without all the fuss of rolling them!
Do yourself a favor and make this dish the next time you have leftover chicken. Everyone will ask for seconds!
Enjoy!
Sizzling Chicken Enchilada Casserole
serves 6
1 14 oz jar or can Enchilada sauce (I used Sprouts brand)
2 cups cooked and shredded chicken meat
1 cup black beans, drained and rinsed
2 cups shredded Monterey Jack cheese, shredded
6 corn tortillas, 6 inch each
Preheat oven to 350 degrees.
In an 8x8 baking dish pour a little of the enchilada sauce over the bottom. Add 2 corn tortillas on the bottom of the pan, overlapping if necessary. Layer 1/2 of the chicken, the beans, 1/3 of the sauce and 1/3 of the cheese. Repeat the layer with 2 more corn tortillas, the remaining chicken and beans, 1/3 of the sauce and cheese. Add the last 2 corn tortillas to cover. Over the top pour over the remaining sauce and cheese.
Cover with foil and bake 20 minutes. Remove foil and bake another 5 minutes to brown the top. Serve warm.
Preheat oven to 350 degrees.
In an 8x8 baking dish pour a little of the enchilada sauce over the bottom. Add 2 corn tortillas on the bottom of the pan, overlapping if necessary. Layer 1/2 of the chicken, the beans, 1/3 of the sauce and 1/3 of the cheese. Repeat the layer with 2 more corn tortillas, the remaining chicken and beans, 1/3 of the sauce and cheese. Add the last 2 corn tortillas to cover. Over the top pour over the remaining sauce and cheese.
Cover with foil and bake 20 minutes. Remove foil and bake another 5 minutes to brown the top. Serve warm.
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