Casseroles are an easy and delicious dinner option for anyone. Taking the typical casserole and changing it to something truly special like a chicken enchilada casserole is super fun. This is a great way to update a casserole and make it something that is going to be fun, easy to eat, and that is also going to be a great weeknight dinner for anyone or any family.
Ingredients
1Tbsp.Olive oil
4C.Shredded chicken
½Medium onion chopped
2tsp.Minced garlic
18Small corn tortillas
1Large can crushed tomatoes
1Tbsp.Chili powder
2tsp.Cumin
1tsp.Oregano
Salt and pepper to taste
2C.Taco blend cheese
Instructions
Preheat the oven to 350 degrees.
Heat the olive oil in a skillet over medium heat on the stove, and add the onions to it. Cook until the onions are beginning to soften.
Add the garlic to the skillet with the onion, and saute for 30 seconds longer.
Mix the crushed tomatoes, chili powder, cumin, oregano and salt and pepper to taste into the skillet, and simmer for 5 minutes on low.
Layer 6 small corn tortillas in the bottom of a well greased 9x13 baking dish.
Place ½ of the chicken, then ½ of the sauce mixture and a sprinkling of cheese in a layer on top of the tortillas.
Add another layer of 6 small corn tortillas.
Top the second layer of tortillas with the second half of the chicken, sauce and a sprinkling of cheese.
Place one more layer of 6 small corn tortillas on top of the casserole, and top with the remaining cheese.
Cover the casserole lightly with aluminum foil, making sure the foil does not touch the cheese on the top. Bake for 30 minutes with the foil, and then remove the foil and cook for 10 minutes longer.
Garnish with freshly chopped green onions if desired before serving.