Ingredients:
- 1-1.5 pounds cooked chicken: Rotisserie chicken (shredded) or cooked and shredded chicken breasts work perfectly.
- 1 (10 ounce) can red enchilada sauce: Choose your preferred spice level (mild, medium, hot).
- 1 cup sour cream
- 1/2 cup salsa: Pick your favorite brand and heat level.
- 1 (15 ounce) can corn, drained (or 1 cup frozen corn, thawed)
- 1 (4 ounce) can diced green chiles
- 10-12 corn tortillas: White or yellow corn tortillas both work.
- 2 cups shredded Mexican cheese blend (or a mix of cheddar and Monterey Jack)
Equipment:
- Large mixing bowl
- 9×13 inch baking dish
- Nonstick cooking spray
Instructions:
- Preheat oven: Preheat your oven to 350 degrees F (175 degrees C).
- Prepare chicken: If you haven’t already, cook the chicken and shred it.
- Mix the sauce: In the large mixing bowl, combine the enchilada sauce, sour cream, and salsa. Whisk until smooth and creamy.
- Add chicken and veggies: Stir in the cooked chicken, corn, and diced green chiles.
- Layer the tortillas: Lightly grease the 9×13 inch baking dish with nonstick cooking spray. Tear or cut the corn tortillas into bite-sized pieces and add them to the bowl, gently mixing them into the sauce.
- Assemble the casserole: Spread the mixture evenly into the prepared baking dish.
- Top with cheese: Sprinkle generously with the shredded cheese.
- Bake: Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and the casserole is heated through.
- Let it rest: Allow the casserole to rest for 5-10 minutes before serving. This helps it firm up a bit.
Optional Toppings:
- Sliced black olives
- Chopped green onions
- Diced avocado
- Fresh cilantro
- Extra dollop of sour cream
Tips:
- Gluten-free: Check that your enchilada sauce and tortillas are gluten-free, if needed.
- Make a bigger batch: Easily double the recipe and use a larger baking dish if you’re feeding a crowd.
- Spice it up: Add a pinch of cayenne pepper, red pepper flakes, or some chopped jalapenos to the sauce mixture for an extra kick.
