Renee's Kitchen Quest

Momma’s Enchilada Casserole

Momma’s Enchilada Casserole

Momma’s Enchilada Casserole

Yesterday was my sweet boy’s 18th Birthday. He is technically a grown man now. He will always be my baby boy. I asked him what he wanted me to make him for his Birthday Dinner. Even though I knew what the answer would be. Out of the hundreds of recipes I have collected over the years. This one recipe remains is favorite. It’s easy and light and we have enjoyed it for many many years.

How to make it

you want to put your chicken and enchilada sauce in a large pot and simmer on medium heat until the chicken shreds easily.

then coat a large skillet with cooking spray. add green onion, jalapeno, and cilantro. saute for 2 minutes.

add your shredded chicken and enchilada mixture

layer first with corn tortillas, chicken enchilada mixture, and shredded cheese. Makes three layers.

Top with shredded cheese, and bake in the oven for about 15 minutes.

when It’s done in the oven you top it with more green onions, cilantro, black olives, and tomato. or whatever you like.

I added some black olives to this picture just to give it a little extra color.

 

 

INGREDIENTS

    • 8 portions chicken breast (about 2 lb)
    • 4 green onions, sliced
    • 2 T fresh cilantro chopped
    • 1 jalapeno, seeded and minced (optional)
    • 1 can (32 oz. each) green enchilada sauce
    • 13 corn tortillas
    • 1 cup cheddar cheese, shredded
    • 2 cups lettuce, shredded
    • 1/2 cup salsa
    • 1/2 cup sour cream
    • 1 tomato, diced
    • 1 can (2 oz) ripe olives, sliced

INSTRUCTIONS

    1. Preheat oven to 350. Lightly coat a 9×13 baking dish with cooking spray.
    2. Place chicken breasts in a large pot and cover with the Enchilada Sauce. Bring to a boil over mediam heat. Reduce heat to medium and simmer until you can easily shred the chicken.
    3. Lightly coat a large skillet with cooking spray and place over medium-high heat. Add green onion, cilantro, and jalapeno; saute for 2 minutes. Add shredded chicken and enchilada sauce. Cook stirring occasionally, until heated through, about 5 minutes.
    4. Layer in your baking dish corn tortillas, enchilada filling, shredded cheese.
    5. Sprinkle cheese over top. Bake until enchiladas are heated through and cheese is melted. about 15 minutes.
    6. Divide lettuce onto four plates and place a portion of enchiladas on top. Top with a spoonful of salsa, a dollop of sour cream, tomatoes, and olives. Serve and enjoy.