Friday, October 29, 2010
Easy Chicken Enchilada Bake - my 2nd not so pretty (but darned tasty) meal.
I'm on an ugly food run.
I've been making some butt-ugly food lately.
It's ok. Ugly food needs love too.
Sometimes the ugliest food is the tastiest, and this casserole is no exception.
Go grab a rotisserie chicken. My local BJ's Wholesale Club now carries organic rotisserie chicken. Yippee! Clean all the meat off the chicken and your meal is half way done. Really. This is a super simple casserole that you can make any weeknight.
Layer on some sour cream, enchilada sauce and cheese. Repeat. Pop in the oven. Done!
How simple is that?
Chicken Enchilada Bake
4 ½ cups shredded rotisserie chicken (I shredded the whole chicken and it was just enough)
1 can (28oz) enchilada sauce
1 container (8oz) sour cream
6 corn tortillas (6inch) cut into 1-½ inch pieces
4 cups (16oz) shredded Monterey Jack cheese
In a greased 2-quart casserole dish layer half of the chicken, enchilada sauce, sour cream and cheese. (Start with a layer of tortilla strips on the bottom first) I dolloped on the sour cream and then spread it gently over the chicken. Repeat layers.
Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand 10 minutes before eating.
So simple you can make it when you run home at 5:30pm from a crazy day at work, (if you had already took all the chicken off the bones the day before, like I did) throw this together, and have a happy family, with full bellies tell you how yummy supper was.