Food

So here is my first post. I am going to share my homemade Easy Chicken Enchilada Casserole.
Honestly, I was dreading making enchiladas as I usually stick to the traditional method of precooking my tortillas in a bed of oil and enchilada sauce,  then follow the additional steps till I complete each enchilada one by one.  It becomes an all day process and way too many dishes to clean up afterward. By the time they are ready to eat, the family enjoys them while I sleep! This time, I was so excited to try an easier method and enjoy the night's festivities with my family.

Hope you enjoy them too!

What you will need:
1 baking Dish
1 pot to boil chicken

1 lg can medium green enchilada sauce

5 chicken breasts or if you prefer darker meat use 5 drumsticks and 5 thighs

4 cups Colby jack shredded cheese (divide into 2 cups)

1 cup cotija cheese (divide into 1/2 cups)

1 small can sliced olives (optional)

12 corn tortillas

Mexican Flare seasoning, my own recipe 

Mexican Flare Seasoning

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp red chili powderc

1 tsp ground cumin

1 tsp dried oregano

1 tbsp dried minced onion

1 1/2 tbsp of salt (optional)

1 tsp black pepper

Directions:

First place your chicken breasts in the pot, make sure it is large enough to fill with water and cover all the pieces of chicken. Next add the Mexican Flare seasoning to the water and bring to a boil. Let the chicken boil on high for about 5 mins, lower the heat to medium and let boil another 20-25 mins. While your chicken is boiling you can grate your cheese and open the cans of sauces and olives. Remember to drain your olives.

 After the chicken is boiled thoroughly, lay on a plate to cool. Once the chicken is cooled, grab your baking dish and line the bottom of the dish with 6 corn tortillas, sprinkle 1/2 a cup of the cotija cheese and a little bit of the colby jack. Now shred your chicken directly on to the layers of tortillas and cheese. You can add the olives if you like, now top with the remaining of the 2 cups of cheese and drizzle about a 1/4 cup of the green enchilada sauce over the spread. Repeat the layering process and pour the rest of the sauce over the entire enchilada. If you would like you can add more cheese.

Lastly, cover the baking dish with foil, you can immediately put into oven  or place in fridge and save for dinner time. You can also throw it in the freezer for another day. 

Unfrozen:

Bake at 400 for 25 mins covered/ 35 mins if it was previously in the fridge

Bake additional 10 mins uncovered to brown the cheese.

Frozen:

Bake at 350 for 45 mins 

Bake additional 20 mins uncovered to brown the cheese and let some moisture evaporate.

Forgot to take a pick out of the oven. They attacked it!

Hot melted cheese, what's not to love?

Enjoy this recipe and please leave feedback, I want to make sure you love what I am putting out there!

xoxo,

Stacy