Chicken Enchilada Casserole
This year has brought BIG changes in my life. I’m excited to announce, as of this week, I’m self-employed! I’ll be managing our Airbnb while exploring a few business ventures. This blog is not one of them and will continue to be my hobby and completely free ads. Major life changes bring a flood of emotions from bubbling with joy to being overwhelmingly terrified. Over the last two months I have felt each of those emotions and everything in between. Here I am, 4 days in, and I don’t regret my decision and let’s hope I never do.
As many good recipes, this one came from a family member. I’ve adjusted the recipe to include a vegetable and decrease the total tortilla count. All the satisfaction of enchiladas, without any rolling. It does make wonderful leftovers if you choose to double or triple the recipe below.
Chicken Enchilada Casserole
Serves 2
6 Chicken Thighs (2 1/2 cups shredded)
10 street taco shells (white corn)
1/2 bunch green onions
1 tsp + 1/4 tsp cayenne pepper
1 tsp cumin
1 cup shredded cheddar cheese
1/4 cup chopped cilantro + additional for garnish
1 cup packed spinach
1 large can green enchilada sauce (1 3/4 cup total)
Place chicken thighs in a sauce pan, cover with veggie broth (or water), stir in 1 tsp cayenne pepper and bring to a boil
Turn down heat and keep at a heavy simmer for 15 minutes (or until chicken is cooked)
While chicken is boiling, turn on oven to 400 degrees
Slice tortillas in half and layout on a baking sheet. Spray or baste with olive oil lightly.
Cook tortillas for 6 minutes, flip and cook for an additional 5-8 minutes until brown and crisp
Shred cooked chicken discarding any fat
Finely chop green onion, cilantro, and spinach
Mix shredded chicken with green onion, cilantro, spinach, 1/4 tsp cayenne pepper, 1 tsp cumin, 1 cup sauce and 1/2 cup cheddar cheese.
Turn down oven to 375
In a 13x9 glass dish, spread out 1/4 cup sauce, then create a single layer with the crisp tortilla shells (about half of the shells)
Evenly distribute the chicken mixture
Using the remaining tortilla shells, cover the top of the casserole. Pour over 1/2 cup sauce and the remaining cheese.
Bake at 375 for 20 minutes
Optional toppings: cilantro, avocado, fresh tomatoes
