This enchilada casserole is super easy to throw together and I always keep salsa verde in my pantry so I can throw this together. It is filling, warm, and comes together quickly as well as freezing beautifully for easy meal prep. We try to keep this on rotation for something quick and tasty.
Makes: 2-4 servings
Prep time: 10 minutes
Total time: 1 hour
Ingredients:
1 lb chicken, cooked (or 1 pt)
2 cups salsa verde (or 1 pt)
6-10 tortilla wraps
2 cups cooked beans (or 1 pt)
2 cups shredded cheese
2 cups frozen or canned corn
Instructions:
In a pan, place a little salsa verde on the bottom. Pan may be greased before starting. Recipe is for approximately 9x9 size pan. Maybe adjusted up or down.
Place a layer of tortillas, cut to fit, or just fold over.
Add half the chicken, half the corn, a third of the cheese, and a third of the sauce.
Add another layer of tortillas, remaining chicken and corn, another third of the cheese and sauce.
Top with a final layer of tortillas, the remaining sauce and cheese.
Cover with foil and bake at 350 for 35-45 minutes. Remove foil for the last 5 minutes to brown the cheese a little.
Tips and Notes:
Salsa verde can be watered down a little if it is really thick.
Colby jack, sharp cheddar, or Mexican blend cheese work great here.
Any wraps sticking out of the sauce or cheese layer will become crispy and harder. I like to tuck them down to prevent this.
Sour cream can be added between the layers for a creamier filling. As can cilantro, cooked onions, or cooked peppers. Make it your own.
This can be frozen before cooking. Either cook straight from frozen and add extra time, or thaw in the fridge then cook for time listed. Place glass pans in a cold oven to prevent shattering.
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