Monday, September 12, 2011

Easy Chicken Enchilada Casserole

So this enchilada casserole is not a new recipe. My family has loved it for a long time but I thought I would share it. This is a mutated recipe from my chicken enchiladas. I adapted it years ago for girls camp in a dutch oven. Needless to say it has become a favorite in my family and with past young women's groups. It is easy. We use chicken but you could sub out with beef if you want. Actually, you could make it the way you love it. The sauce is easy. It was introduced to me in college from a roommate and we absolutely love it. El Pato sauce is found by the tomato sauce in the grocery store and it is yum. I have tried other brands of Mexican tomato sauce but I keep coming back to El Pato-it's the best!

This is just a layer kind of casserole. I start with just a small amount of the sauce in the bottom of a greased (spray) casserole dish. The spray just helps clean up of the dish easier. Add half of the crushed chips, chicken, sauce and cheese. The next layer should stop with the sauce. Cover with foil and bake at 350* until it is bubbly into the center.

When the casserole is hot and bubbly, remove from the oven and add chips to the top and cheese. Return to the oven and leave it long enough to melt the cheese and it starts to brown. If you can't wait like me, you can turn on the broiler and get it to that point quicker.

After you scoop it up onto a plate, you can top it with sour cream and lettuce if you like. You could add olives, or chopped green onion or whatever you love. It is just Delish!

This casserole is just so good and so easy to assemble. If you love comfort food with a little kick, you will love this little dish. You can add whatever you love in enchiladas, my family just really loves it with chicken. Give it a try-you won't be sorry.

Easy Chicken Enchilada Casserole

4 c. cooked chicken cubed or shredded
Corn tortilla chips (it's a guess)
3 c. cheese shredded
1 can El Pato sauce
1 can tomato sauce
2 cans cream of chicken soup
sour cream

Cook up the chicken or shred a rotisserie chicken. Mix the sauce using the El Pato sauce, tomato sauce and soup. Crush up some of the chips. Shred the cheese. In a casserole dish start with a small amount of sauce, add half the crushed chips, half the chicken, half the sauce and half the cheese. Repeat layers to the sauce. Bake until bubbly. At the end add some chips broken into bigger pieces and top with cheese. Return to the oven until the cheese is bubbly and it's starting to brown. Top with sour cream and lettuce if you like. YUMMY!

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