chicken enchilada casserole

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Following on the heels of the crockpot chicken base for enchiladas recipe and the red sauce for chicken enchiladas recipe is this chicken enchilada casserole recipe. This recipe will use up all of the meat and sauce that was made in the first two recipes.
Servings:
10 dinner / 20 lunch
Preparation Time:
1 hours
Tools
  • cutting board and knife
  • small frying pan
  • cheese grater
  • small dish
  • 2 - 9"x12" baking dishes
  • cooking spray

Ingredients

  • 2 to 3 lbs. shredded, cooked chicken meat
  • 1 large onion (finely chopped)
  • 1 t. kosher salt
  • 2 t. olive oil
  • 1 lb. cheese (grated)
  • 20 taco size corn tortillas
Cooking Instructions
Preparation:

  • Preheat the oven to 325F.
  • Preheat the pan over medium heat and then add the olive oil and wait a bit for the oil to heat through.
  • Add the chopped onion and salt, stir, and reduce the heat to low.
  • Stir occasionally until the onion starts to take on a golden yellow colour.
  • Grate the cheese onto one side of cutting board for assembly.
  • Scrape onion into the small bowl for assembly.
  • Spray baking pans.

Assembly:

  • Spoon 1 T. of sauce onto 1/2 of one side of a tortilla.
  • Spoon 1 t. of chopped onion onto the sauce.
  • Place about 4 T. of shredded chicken onto the onion.
  • Place about 2 T. of cheese onto the chicken.
  • Roll up the enchilada starting from the sauce side and place into baking pan.
  • You should get 10 enchiladas in a pan, which will use up 1/2 of the chicken.
  • There will be some sauce, onion, and cheese left.
  • Reserve 1 1/2 c. of sauce for serving.
  • Spread the remaining sauce lightly over the tortillas.
  • Top with remaining onion and cheese.
  • Bake for 30 minutes.

Serving:

  • 1 enchilada for lunch, 2 enchiladas for dinner.
  • Heat through and then top w/ 1 T. of heated sauce.
  • Serve w/ Spanish rice; spicy black beans; and a green salad topped w/ pico de gallo, a squeeze of fresh lime juice, and a pinch of kosher salt.
Notes
I left the type of cheese open because I just use whatever is in the house at the time. The last time I made this I used 8 oz. of jack and 8 oz. of sharp cheddar.