Chicken Enchilada Casserole
This Chicken Enchilada Casserole dish is easy to make and tastes great!
Servings Prep Time
6-8People 20Minutes
Cook Time
35Minutes
Servings Prep Time
6-8People 20Minutes
Cook Time
35Minutes
Ingredients
Instructions
  1. Bake the chicken in the oven at 350 for 30 to 40 minutes. Let cool, shred and set aside.
  2. Pour the green sauce into a bowl which will be used to coat both sides of the tortilla.
  3. 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.
  4. 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.
  5. Start the process over again. You should be able to get 2 to 3 layers depending on how tall your casserole dish is.
  6. 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.
Recipe Notes

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.