My Little ROCK – Reliable Organised Cooking Kitchen
– Chicken Enchilada Casserole –
This chicken enchilada casserole is a tasty make ahead meal that you can stash in the freezer for an easy throw it in the oven weeknight dinner. It’s based on a recipe I found on the Joyful Mommas Kitchen website which has a heap of recipes that I’m eager to give a test drive. You can serve it with some sour cream and guacamole for an easy Mexican meal that takes the pressure off cooking when you really don’t have the time.
4 hungry people
Time to Table:
Number of Ingredients:
- Large baking pan or disposable baking container – I used a 320 x 220 x 40mm disposable aluminium tray
- Medium sized bowl for mixing the sauce
- Enough alfoil to double wrap the baking container if your planning on freezing it and the one you have has no lid
2 cups cooked shredded chicken
1 can (400g) diced tomato
1 can (420g) kidney beans
1 tub (250ml) Philadelphia Cooking Crème
2 cups shredded cheese
4 flour tortillas (I used the Old El Paso soft and flexible tortillas)
1/2 teaspoon chilli powder
1 and 1/2 teaspoons dried oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
- Pre heat the oven to 180C / 350F if you plan to cook it straight away.
- Chop up the cooked chicken, you could pick up a BBQ chicken to use or cook up a couple of chicken breasts.
- Give the tin kidney beans a wash in a colander.
- Measure out all the rest of the ingredients as you throw them into the mixing bowl.
1. Grab out your medium-sized mixing bowl and throw in the chilli powder, dried oregano, cumin, garlic powder and onion powder.
2. Pour over the tin tomatoes.
3. Scoop in the Philadelphia cooking creme.
4. Mix it all up until its well combined.
5. Next throw in the chicken.
6. Give it another good mix.
7. Drop in the kidney beans (I hope you gave them a rinse like I told you to!!!).
8. Then add some salt and pepper as required and give it one last mix to combine all of the ingredients.
9. Grab out your baking pan or disposable tray.
10. Spread 1/3 of the mixture over the base of the tray.
11. Cut the tortillas into 1/4 pieces and cover the mixture.
12. If you’re using the same size pan as me you will be using half the tortillas for this layer.
13. Next spread another 1/3 of the mixture over the tortillas.
14. Sprinkle over some of the cheese.
15. Repeat another layer of the tortillas.
16. Spread over a final layer of the remaining mixture.
17. Sprinkle with the remaining cheese over the top.
18. If you’re freezing the casserole double wrap it with the alfoil or use your container cover.
19. Bake for 30 minutes in the preheated oven or until heated through.
Hints and Tips:
- If you freeze the casserole make sure you pull it out of the freezer and transfer it to the fridge to defrost the night before you want to bake it.