My husband loves anything with my homemade spicy salsa in it, so I decided to use it partly as my enchilada sauce for my Chicken Enchilada Casserole. I also mixed a bit of some store bought green sauce. I like to make my green sauce when I can, but it can be time consuming since those tomatillos are so darn small. If you get a good brand from the store, it can be just as good and much easier if you are in a hurry.
I added black beans and corn to mine. You can pretty much add anything to this dish and it will taste great!
| Prep Time | 20 Minutes |
| Cook Time | 35 Minutes |
| Servings |
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- 1 package corn tortillas
- 4 Jalapenos, sliced
- 3 to 4 cups shredded cheddar cheese
- 4 chicken breasts, baked and shredded
- 1 to 2 jar green sauce You will need 2 jars if you don't use my salsa recipe
- 1 small bowl homemade salasa See recipe below
- 1/2 yellow onion, chopped
- 1 to 2 cups Frozen Corn
- 1 small can black beans, drained
- 1/3 cup Feta cheese (optional if you want to put on top)
Ingredients
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- Bake the chicken in the oven at 350 for 30 to 40 minutes. Let cool, shred and set aside.
- Pour the green sauce into a bowl which will be used to coat both sides of the tortilla.
- Pour a little green sauce on the bottom of the casserole pan. Then coat approximately 6 corn tortillas and place in the bottom of the pan. Then add some of the homemade salsa on top.
- Add a layer of shredded chicken, chopped onions, corn, black beans, jalapenos, and cheese. pour some of the green sauce and the homemade salsa on top.
- Start the process over again. You should be able to get 2 to 3 layers depending on how tall your casserole dish is.
- Top with cheese and jalapenos. I added some feta cheese on the top as well, but you don't need to do that. I only added it because I had it.
Sheri's Homemade Salsa:
Add 6 to 8 Roma tomatoes, 6 jalapenos, approximately 4 to 6 garlic cloves, and if you like it really spicy add about 5 habanero peppers as well to a cooking sheet. Lightly brush a small amount of olive oil to everything and place in the oven at 400 for approximately 40 minutes. Check the oven frequently to ensure you did not over cook anything. You will likely have to take the habaneros out sooner than everything else because they are smaller.
I don't take the skin off of anything. Once I let everything cool, I cut the ends off the Roma tomatoes as well as the stems from the peppers. Then I place everything in a food processor until everything is mixed together. Then voila you have homemade salsa.
Many people like to add cilantro, but I usually don't since I have a few friends that are allergic. It's just safer to leave out since it's seems to be a common allergy.
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