Chicken Enchilada Casserole

Chicken Enchilada Casserole

Recipe submitted by: Tammy S.

Serves 8

This is a great recipe and fitting for Cinco de Mayo.  Marinate the chicken prior to cooking with 1/2 cup olive oil, 1 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp dried oregano, 2 Tbsp minced garlic, 3 Tbsp lime juice and 3 Tbsp orange juice.  Heat the oil, add the rest of the ingredients and cool slightly before pouring over the chicken in a VacMaster bag and vacuum sealing for 4 hours to overnight.

    Ingredients

  • 1 whole marinated baked chicken, diced or pulled
  • 1 container (12 oz) sour cream
  • 6 cups grated cheese, cheddar and monterrey Jack mix or Mexican blend
  • 1 medium yellow onion, chopped
  • 2 cans (4 oz) diced green chilies
  • 1 tsp ground cumin
  • 2 Tbsp fresh Mexican oregano or 1 Tbsp dried
  • 2 cans cream of chicken soup
  • 15 corn tortillas, cut into quarters
  • 1/2 cup diced green onions
  • 1 can (4 oz) black olives, drained

    Directions

  • Pre-heat oven to 350 degrees F
  • Spray large casserole dish with non-stick cooking spray
  • Mix sour cream, 3 cups of cheese, onion, chicken soup, green chilies, cumin and oregano in a bowl. If the mixture seems too thick, stir in some chicken stock. It should have a creamy consistency.
  • Combine half the sour cream mixture with the shredded baked chicken.
  • Spoon a small amount of the remaining sour cream mixture on bottom of the baking dish
  • Layer about 15 quarters of the tortillas in the dish then spoon a layer of the chicken and sour cream mixture over the tortillas, then a layer of cheese. Continue layering in this manner until the dish is nearly full.
  • Top the last layer of tortills with the sour cream/cheese mixture and more cheese.
  • Add chopped green onion and sliced black olives to the top.
  • Bake for 45 minutes until slightly browned and the cheese is bubbly.
  • Cool slightly before serving.

VacMaster TIPS:

Double the recipe and assemble two casseroles. Freeze and then vacuum package for a quick weeknight meal later. To add additional flavor to your chicken, marinate the chicken prior to baking with 1/2 cup olive oil, 1 tsp ground cumin, 1 tsp kosher salt, 1/2 tsp dried oregano, 2 Tbsp minced garlic, 3 Tbsp lime juice and 3 Tbsp orange juice. Heat the oil, add the rest of the ingredients and cool slightly before pouring over the chicken in a VacMaster bag and vacuum sealing for 4 hours to overnight. Remove and bake as normal until it reaches 170° F. Cool slightly before pulling or dicing.


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