Just Like Mamma Used to Make (Chicken Enchilada Casserole)

One of the casualties of our move from Orange County, California to Orange County, North Carolina was a previously booked week-long trip to Montana to see our son who is in college and plays football there. As luck would have it (or not) our closing date fell on the very day we were scheduled to leave on of our trip. So flights were cancelled and schedules changed. And today, almost a month later I’m hopscotching across the USA to finally see our boy. First stop Chicago; then on to Denver (where I’m posting this) for yet another equipment change before heading on to Helena. I’ve got a hefty research report to read (half done) and a blog post (done) to write so the day should fly by. No pun intended.

This will be my fourth homecoming weekend at Carroll College. I typically arrive on a Thursday so I can work from my hotel Friday before heading out to the pep rally and other festivities. Saturday will be filled with a serious dose of tailgating, the game, hopefully a post-win celebration and dinner out with Will and his friends. This is the college’s centennial year, so I’m sure there will be even more than the usual fanfare. It should be a blast.

Our Thursday night tradition also includes a home-cooked meal for Will and whatever roommates or friends are around. I’m thinking enchilada casserole and a salad with a cilantro vinaigrette. Unfortunately, I’m not bringing my usual payload of California avocados for the salad, but I’m sure the kids will appreciate the mom-cooked meal all the same.

Before I head to my gate, here’s the recipe I’ll use tonight. It’s not my usual “from scratch” fare, but it’s a quick and easy dish that can be made in someone else’s kitchen (who knows if they boys have a cheese grater) and is sure to please.

Enjoy.

Chicken Enchilada Casserole

Ingredients

• 1 Rotisserie Chicken, skin and bones removed, meat shredded
• 1 large can enchilada sauce – either red or green is fine. I’m using red tonight.
• 1 large bag of shredded cheddar cheese (you may have leftovers)
• 1 small bag of shredded pepper jack cheese (you may have leftovers)
• 2 dozen corn tortillas (you will defiantly have leftovers, but you can always make quesadillas with the leftover cheese)
• 1 onion, finely diced (look for milder Mexican white, Maui or Vidilia varieties)1 small can of sliced olives (optional)
• Olive oil, vegetable oil to coat the bottom of the pan, or Pam Oil Spray
• Aluminum foil

Method:

• Pre-heat oven to 350 degrees
• In a 13/9 casserole:
• Rub the bottom and sides of the casserole with oil or spray with Pam
• Dip the toriallas, one by one, into the sauce and line the bottom of the dish a single layer. I typically lay three down the middle and then cut two more into quarters to fill in the corners and gaps.
• Sprinkle about a quarter cup of the onions (small handful) on top of the sauce
• Sprinkle a think layer cheddar cheese on top of the onions
• Top with ½ of the chicken; and drizzle about another 1/3 cup of sauce on top.
• Repeat the process – tortillas, sauce, onion, but this time substitute the pepper jack cheese, then chicken.
• Top with a final layer of tortillas, sauce and onions.
• Sprinkle cheddar cheese on top; you can add olives at this point if you are using them

Tent lightly with foil and bake for 30 minutes. Remove the foil and bake another 10 to 15 minutes until bubbly.

Let the finished dish rest about 10 minutes before serving. If for some reason it doesn't seem gooey enough, pop each serving into the microwave for about 30 seconds.

Warm the remaing sauce in the microwave for 30 seconds and serve for those who want to add more.

Note – all rotissary chickens are not the same size. If it seems like you have a ridiculous amount of chicken, and use less. This recipe can be made with whatever cooked meat you have – leftover turkey, ground beef, even venison (for my Montana readers) is great.

Another Note - this recipe scales really well - for the boys, I used one of those oversized disposable aluminum lasagna pans and 1 3/4 rotisserie chickens. In a house inhabited by five football players, this was necessary. There was just one serving leftover and when I stopped by the next day it, too, was gone!