Updated: Aug 2, 2018
Hubby and I have a burrito place but we haven't found a GREAT Mexican or Tex-Mex Restaurant in the city yet so I was craving Tex-Mex and decided to make this. It's full of flavour. A great balance of savoury, creamy, spicy. I know some people have a love-hate relationship with cilantro but the casserole is so yummy even if you decide to leave that out :) Enjoy!
Enchilada sauce ingredients:
2 tbsp canola oil
2 tbsp flour
¼ cup chicken broth
28 ounce crushed tomatoes
1 jalapeno, minced(optional)
salt and black pepper, as desired
1 tsp cumin
pinch of cinnamon
¼ tsp garlic powder
1 tsp onion powder
1-2 tsp chili powder
¼ tsp dried oregano
1 tbsp brown sugar
12-14 corn tortillas, halved
3 chicken breasts, cooked and shredded*
¼ cup diced green onions
3 cups Monterey jack Cheese, shredded
1 cup Mozzarella cheese, shredded (optional)
sourcream as desired
fresh cilantro leaves (optional)
Fresh cilantro leaves
Preheat the oven to 375 degrees F.
To make the enchilada sauce, simmer all the ingredients in a pot over low - medium heat. Taste and adjust salt and black pepper.
To start layering the casserole: Spread a thin layer of the enchilada sauce. Then a layer of tortillas and top the tortillas with 1/3 of the shredded chicken and some green onion then 1/3 of the sauce and ¼ of the cheeses.
Repeat the process twice layering with tortillas, chicken, green onion, sauce then ¼ of the cheeses. You should end up with three layers. The last layer of your casserole should have the most cheese.
Bake at 375 for 30 mins until the cheese is melted.
Rest and allow to cool slightly. Serve the casserole warm with cold sour cream, fresh avocado and cilantro leaves.
*The chicken may be cooked in broth and shredded or grilled then diced