Chicken Enchilada Casserole Layered
From the Kitchen of: Me
Serve 4, Rectangle baking dish: Deep & 8-inch Length.
Ideally, prep hours, or a day ahead of time for flavors to blend...
1) Mix Chicken with 1/2 the onion & green chiles. Add hot sauce and/or seasoning, stir & refrigerate
2) Beans: mix as above & refrig
About 15 min before cooking, put on counter to come close to room temp & cook tortillas (or may cook those early & let sit out till casserole prep time)
3) Gently, lightly cook the tortillas on medium-high heat until each side starts to crisp with little brown spots, 15-20 sec each side (careful not to burn). Place single layer on towel or paper towel & set aside.
Preheat oven to 350 degrees
4) Layer: Cover bottom of casserole dish tortillas (break tortillas as needed to cover entire bottom). Then spread layer of bean mixture, tortillas, chicken, shredded cheese & a little Stokes... Repeat layering ending with tortillas & some Stokes.
Cover tightly with foil & place on cookie sheet, Bake 1 hr, remove foil & sprinkle cheese over the top, Remove foil & sprinkle cheese, then lightly tent the foil over the top, rest for 10-15 min. Cut & Serve
Last Modified: January 10, 2021