this is a favorite around here. it's easy, fast and very versitile! some days we make it with just cheese, other days with chicken or ground beef. i can throw in jalepenos, green chiles or onions. the prep time is less than 5 minutes, the cooking time less than 20. that's dinner on the table in less than a half hour!
chicken enchilada casserole
2 T vegetable oil
2 T taco seasoning
(alton brown's is my favorite. i lessened the salt a bit, tripled the recipe & keep it in a small jar)
1 chicken breast
(because we're cleaning out our freezer for the move & it's all i had. 2 would be more filling)
1 can enchilada sauce
(we use La Victoria. it has an authentic flavor, is inexpensive & gluten free!)
12 corn tortillas
2 cups shredded cheese
(or less if you like your arteries. we like cheese)
season chicken with taco seasoning & saute in a few tablespoons of vegetable oil.
once the chicken is cooked through, shred it.
preheat oven to 350 degrees.
spread a few tablespoons of enchilada sauce in the bottom of your dish. cover with tortillas: two whole & one ripped in half will cover my whole dish. experiment to see what covers yours.
begin layering ingredients: cheese, chicken, cheese, tortillas, enchilada sauce. repeat.
i didn't have enough chicken for all the layers so i kept going with just cheese.
after your final layer, pour on the last of the enchilada sauce and top with cheese one more time.
when you zoom out a little you see what was really happening while i took pictures...
cover with foil and bake for 15 minutes.
remove foil and return to oven for 5 minutes or until cheese melts.