We have been grilling up a storm this summer and honesly, I’m getting a bit bored with it. I decided to switch things up tonight & make some Mexican(ish) food. Yum!
I started with this recipe & then went my own way. Below is what I made. Feel free to follow the linked recipe if you prefer.
Chicken Enchilada Casserole
by Merry (sorta)
1 Tbsp vegetable oil
1/2 medium onion, chopped
1/2 bell pepper, chopped (I used yellow)
2 chicken breasts from a rotisserie chicken, shredded
1 (7oz) can chopped green chile peppers, undrained
1 pkg taco seasoning
3/4 cup water
1/2 cup lite sour cream
1 cup 1% cottage cheese
12 6-in corn tortillas
1 cup shredded Monterey Jack cheese (or to taste)
~1/2 jar of red enchilada sauce (may also be ~ 1 can)
Preheat oven to 350°.
Prepare chicken mixture first: Heat oil in skillet on medium high heat. Add chicken, onions and bell peppers. Cook for 3-5 minutes or until browned. Add taco seasoning and water. Cook for 2 more minutes.
For cheese mixture: Mix cottage cheese and sour cream in a bowl. Season with salt & pepper if desired.
Use a 9X13 baking dish (or similar). Spoon some enchilada sauce into the bottom and spread around. This will keep your casserole from sticking to the bottom of the pan. Layer 4 tortillas onto the sauce. I kept 2 whole & then ripped the other two up to completely cover the bottom. Spread 1/2 of the chicken mixture onto the tortillas. Spread 1/2 of the cheese mixture over the chicken. You can layer some monterey jack cheese here too but I forgot (and it still tasted great). Layer another 4 tortillas as before. Layer the rest of the chicken and then the rest of the cheese mixture. Grate some monterey jack cheese on top. Another layer of 4 tortillas, then enchilada sauce with shredded cheese on top.
Bake for 30 minutes.
Recipe Notes: This turned out very, very yummy. It needed the smallest sprinkle of salt at the table. When I make it again I *may* decrease to 1/2 a pack of taco seasoning. It was too hot for Evan and I think that might fix it. This will definitely enter our rotation. It’s not health food but I did cut way back on the monterey jack cheese & used lite sour cream and cottage cheese. You couldn’t tell at all. Two thumbs way up!
Don’t forget to see what else is cooking this Wednesday over at Shan’s!
{ 3 comments… read them below or add one }
I love chicken enchilada casseroles in all forms – lovely stuff!
Mmm oh Merry this looks delicious!
sounds great. i'm going to have to try this.