Big J’s Cheesy Chicken Enchilada Casserole

When Josh and I started dating he would grill everything.  It doesn’t matter what it was he would grill it.  One day he decided he was going to bake us a casserole.  We went to the store and meandered around for what seemed like hours (I’m exaggerating) eventually he settled on a boxed chicken enchilada meal.  We tried it and it was good but he decided he was going to try his own.  What a great idea because his has always been 10x better than the boxed version.  Even now I sometimes reference him when I make it.

INGREDIENTS

  • 2-2.24qt Baking Dish
  • 4-5 Cloves of Garlic minced
  • 5-6 Small Chicken Breasts (3-4 if they are large)
  • 1-2tbsp Chopped Red Onion
  • 1tbsp Cilantro finely chopped
  • 1 can of Rotel
  • 1 Can of Black Beans
  • 1 Cup of Sour Cream
  • 3-5 Tortillas
  • 2 Cups of cheese (or more)
  • 3-4 tbsp Taco Seasoning
  • Salt and pepper to taste

***This is a recipe that we literally eyeball every ingredient.  We have made this for 9+ years.  It is very versatile and hard to mess up so please play with it and tweak it to make it your own.***

  1. Heat oven to 350 degrees.  Oil your baking dish.
  2. Boil and shred the chicken.
  3. Drain rotel and beans.
  4. Mix shredded chicken, garlic, onion, cilantro, rotel, beans, *salt, *pepper and taco seasoning.dsc_0001
  5. Layer in Baking dish.  We usually end up with the chicken mixture and cheese on top.
  6. Spread about 1tbsp sour cream on bottom of dish.dsc_0003
  7. Spoon 1/3 of the chicken Mixture over sour cream.dsc_0004
  8. Take a handful of cheese and sprinkle over chicken mix.dsc_0005
  9. Layer with tortillas.  Sometimes we cut the tortillas up and other times we leave them whole.dsc_0006
  10. repeat steps 6-9 one more time.
  11. Spoon the rest of the chicken mixture into dish and sprinkle the rest of the cheese on top.dsc_0007
  12. Bake uncovered for 30 minutes. dsc_0010 Let sit for 5 minutes.
  13. Enjoy!dsc_0014

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