I've been trying to be a bit more intentional about the meals I take to work. Generally, I plan for the first night (or two of the nights when I'm really on top of it), but I often find myself scrounging on night three. Too tired to get up to make something and not willing to give up precious sleep to run to the store, I have a haphazard lunch bag that isn't very satisfying. So my goal for the last couple weeks has been to find not only a recipe that I like, but one that will make delicious leftovers. You see, I'm not a big fan of leftovers. I feel like taste and texture take a significant drop after the first night, so it's hard to feel excited about eating a less delicious version of a meal.
Today, we get to put the chicken enchilada casserole into the winner category. It's gooood and still packs a lot of great flavor when reheated. Yum.
This originally comes from Chef in Training. I haven't explored the blog past this recipe, but I think I might need to after this cooking success.
Here are the details:
- 7-8 large flour tortillas
- 2½ cups cooked and shredded chicken
- 1½ cup Your favorite Salsa
- 1 can black beans
- 1 cup frozen corn
- 1 tsp. cumin
- 1 tsp. chili powder
- 1 (8 oz) bag shredded Mexican cheese
- 1 (10 oz) can red enchilada sauce
- 1 cup sour cream
- ½ can cream of chicken
- Preheat oven to 350 degrees F.
- Spray a 9x13 pan with cooking spray.
- In a large bowl, combine cooked and shredded chicken, salsa, black beans, corn, cumin and chili powder. Stir until evenly mixed.
- Layer 2 tortillas on the bottom of greased pan. NOTE: You may need to trim 1 tortilla to fit the gaps left by the two tortillas on each level.
- Place half of the chicken mixture on top of tortillas and evenly spread across.
- Top with about ½-2/3 cup shredded cheese (about ⅓ of the bag) and evenly spread/sprinkle across the chicken mixture.
- Next pour ⅓ of enchilada sauce evenly over cheese.
- Repeat layers of tortilla, chicken mixture, cheese and enchilada sauce) then top with one last layer of tortillas. Evenly spread remaining enchilada sauce over the top level of tortillas.
- In a small bowl, combine sour cream and ½ can cream of chicken soup. Stir together completely. Evenly spread over the top tortilla layer.
- Sprinkle with remaining cheese.
- Cover with foil and bake at 350 degrees F for 30 minutes covered, then remove foil and bake for an addition 5-10 minutes or until cheese is completely melted and casserole is heated through.
And now for what I did differently: I used the smaller tortillas. They were on sale. I chose a salsa that had cilantro in it. Mmmm. Cilantro. So fresh and pure perfection. I skipped the chili powder because I didn't have any and didn't want to buy it. Instead of red enchilada sauce I used tomatillo sauce. I could write a love poem to tomatillo sauce. So good. Heaven help me. I ended up buying fresh chicken breasts and baking them myself with a little oil/vinegar mixture. It shredded beautifully. But if you're making this at dinner time and need a faster fix, buy a rotisserie chicken. Easy, peasy.
I hope y'all enjoy this recipe as much as I did. It's easy, fast, and just as delicious reheated.