Ingredients
Units
Scale
For the Enchilada Casserole
- 1 lb cooked chicken, shredded*
- 24 corn tortillas
- 1 cup cooked corn kernels (thawed if frozen, drained if canned)
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 2 cloves garlic, minced
- 4 ounce can green chilis
- 1 chile in adobo sauce, diced + 1/2 teaspoon of the sauce
- 1/4 cup medium salsa (I used La Victoria)
- 2 cups red enchilada sauce
- 4 cups Mexican cheese blend
For the Mexican Spice Blend
- 2 teaspoons ancho chili powder
- 1 teaspoon paprika
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
Instructions
- Preheat oven to 375˚F. Grease a 9X13 casserole dish and set aside.
- In a small bowl, combine all ingredients for Mexican spice blend. Set aside.
- In a large skillet, heat 2 teaspoons olive oil over medium high heat. Add the shredded chicken, garlic, corn, bell pepper, green chilis, adobo chile plus sauce, salsa, 1/2 cup of enchilada sauce and Mexican spice blend to the skillet, stirring to combine. Cook for 2-3 minutes until heated through.
- Lay 8 tortillas on the bottom of the pan (overlapping is fine). Spread 1/2 cup of enchilada sauce onto the tortillas, fully coating them.
- Sprinkle half of the chicken mixture on top of the sauced tortillas and top with a third of the cheese blend.
- Repeat the layering process starting again with the tortillas, then add sauce, then the rest of the chicken mixture and another third of the cheese.
- Top this second layer with another 8 tortillas. Coat with remaining sauce and sprinkle the rest of the cheese on top.
- Place in the middle rack of the oven for 30-35 minutes, until the sauce is bubbling, cheese is melted and the middle is cooked through.
- Let cool for about 5 minutes. Drizzle with a little sour cream*, and sprinkle with diced avocado, fresh cilantro, and sliced chives. Serve immediately with fresh ground black pepper as desired.
Notes
*For a quick, 20 minute chicken recipe perfect for this dish, check out my red chicken enchilada recipe.
*To get drizzly sour cream, add a 1/2 cup or so to a bowl and slowly drizzle in a little milk, a teaspoon or 2 at a time, stirring in between, until it reaches desired consistency.