Mexican Chicken Enchilada Casserole

Mexican Chicken Enchilada Casserole Developed A couple years ago I was looking for a good potluck recipe.  A google search brought me to a simple Chicken Enchilada Casserole. Even the basic recipe of chicken, enchilada sauce, tortillas, and cheese alone was a delicious meal.
However, I decided to revamp the recipe to avoid my personal allergens and spice things up a bit.  This goes well with Alisa’s Mexican Rice and a salad or veggie side. Simple and tasty.

Ingredients

• 1.5-2lbs, Cooked Chicken, minced or shredded*
• 2-4 T, Unsalted Butter
• 1/2 Sweet onion, minced
• 2-3 Garlic Cloves, minced or pressed
• 1/2 Green Bell Pepper, minced
• 1/2 Red Bell Pepper, minced
• 1/2 bunch Fresh Spinach, washed/dried/chopped
• 1/2-1 Tbsp Lawry’s Seasoned Salt
• 1/2 Tbsp Fresh cracked pepper
• 1 Tbsp Paprika
• 1/2 Tbsp Adobo seasoning
• 1/2 tsp Cumin
• 1/2-1 tsp Turmeric
• 1/2-1 tsp Oregano
• 1/3-1/2 c, Julio’s Mild Salsa (or other favorite salsa)
• 14-16 oz, Enchilada Sauce (I used Mild Old El Paso, but it’s your preference.)
• 28 oz, Shredded Monterrey Jack Cheese
• 7 Siete Almond Flour Tortillas (corn tortillas work, but for those allergic to corn or wheat Siete has great options and for this dish the almond flour version is best.)

*I frequently use the Costco Rotisserie Chicken which is precooked, taken off the bones and prepackaged. Appx 2 lbs of meat. I mince it all and keep about 1/2 lb for a different meal and used the rest for the casserole. But getting raw chicken breasts works as well, it will just increase cook time. If cooking from raw, be sure to precook chicken in some liquid or in whatever way it comes out tender and can be shredded or is easy to mince.

Directions

1. Preheat Oven to 400 degrees F.
2. Heat large skillet on medium and melt a couple Tbps butter.
3. Add minced onions, sauté until translucent.
4. Add minced garlic, stir for a minute until aromatic.
5. Add minced or shredded Chicken.
6. Add seasoning, stir well and sauté for a couple minutes.
7. Add bell peppers, stir well and sauté for a couple minutes.
8. Add Julio’s salsa and 2 Tbps Enchilada Sauce, and mix well.
9. Turn off heat then add the juice of 1/2-1 lemon or lime (to taste) and stir well.
10. In glass or ceramic baking dish drizzle a little enchilada sauce on the bottom. (A one-use foil baking pan will work as well and is helpful for a potluck.)
11. Place some enchilada sauce on a plate and place 2.5 tortillas in sauce coating both sides, one at a time.
12. Arrange tortillas with 2 side by side and the 1/2 piece with the straight edge along the opposite long side of dish and curve meeting the other tortillas. It’s okay that there is some uncovered area.
13. Place a layer of the chicken sauté on top of the tortillas. Spread out, but don’t make the layer too thick. Simply spread out 1/3 of the chicken mix you have as good as you can.
14. Top chicken with a layer of spinach.
15. Top spinach with shredded cheese and drizzle with a little enchilada sauce.
16. Repeat starting with coated tortillas, chicken, spinach, cheese, then sauce drizzle.
17. Last layer, repeat starting with tortillas, but this time just two side by side. Then the last of the chicken mix, and a layer of spinach.
18. This time put the drizzle of enchilada sauce first. Next and last ingredient, top with extra cheese.
19. Place uncovered in the oven for appx 30 min until Cheese starts to get a touch of brown as desired.
20. Great served with Alisa’s Mexican Rice and a vegetable side! Enjoy!!!

Chef Recommended Dishes:

Alisa’s Mexican Rice