Classic enchiladas are rolled into tubes. The casserole is much neater (photo © Melissa’s).
When you see how easy it is to make chicken enchiladas, you’ll make them more often—not just on Cinco de Mayo.
In this recipe from Pampered Chef, a flavorful chicken filling is layered between corn tortillas to create a quick-and-easy enchilada casserole.
It uses store-bought ingredients like cooked chicken, cream of chicken soup, shredded cheese and corn tortillas. Purists: Don’t turn up your noses. It’s delicious.
1. PREHEAT Preheat oven to 350°F. Snip the cilantro into a small bowl and set aside.
2. COMBINE the cilantro, chicken, soup, 1-1/2 cups of the cheese, sour cream, chiles, 1 teaspoon of the chili powder and cumin in a large bowl; mix well.
3. PLACE 4 tortillas on bottom of a square pan, overlapping them in the middle. Spoon 2 cups of the chicken mixture over tortillas; spread evenly over the bottom.
4. REPEAT for the second layer. Top with the remaining 1/2 cup of cheese.
5. STACK the remaining 3 tortillas on a cutting board and cut them into 16 thin triangles (see photo #1) using a pizza cutter or sharp knife. Sprinkle the triangles over the top of the casserole.
6. SPRAY the tortilla triangles with vegetable oil, using a kitchen spritzer. Sprinkle with the remaining 1/8 teaspoon chili powder.
7. BAKE for 30-35 minutes or until thoroughly heated. Serve and let people garnish as desired.
*To store cilantro, place the bunch, stem ends down, in a glass filled with enough water to cover 1 inch of the stems. Cover loosely with a plastic bag and refrigerate for up to 5 days.