Enchiladas are bomb. Making them, is not bomb. I’ve teamed up with three people to tag team making enchiladas, but nobody has the time for that! So, that’s why I’m stoked about my mom’s signature dish: enchilada casserole. It’s the “lazy” way to make a tasty take on enchiladas!
Everyone that has ever taken a bite of this casserole has loved it. I mean it! Not a single human being has been disappointed. I even took this to an AP Spanish class back in high school for an assignment and everyone loved it! The assignment required bringing a recipe along with the dish and years later a friend from that class let me know that she’d often use it herself.
Enough with the chit chat, let’s get to it!
- 3-4 chicken breasts
- 1/4 of a white onion
- 2 garlic cloves
- Mexican cheese blend OR a blend of monterey jack and sharp cheddar
- Las Palmas green chile enchilada sauce
- Tortilla chips
Pre-heat the oven to 350°. You start by boiling the onion and garlic in a pot of water. Add the chicken breasts and let it boil until all the meat turns white (if you use chicken with bones, you can use the broth for some soup!). When the chicken is done cooking, let it cool off a bit and begin shredding it by hand.
Using a casserole dish or large glass pan (I only had this small white dish in my college apartment! Normally I use a large glass casserole dish), pour just enough of the green sauce to cover the bottom of the dish. Crumble up tortilla chips (I use Mission brand tortilla chips) until a thin layer covers the sauce. Next, you’ll add a layer of the shredded chicken and then a layer of the cheese. Continue this layering pattern a second time: sauce, chips, chicken, cheese. But on this last layer, place more sauce over the cheese, and top it off with some more cheese. Place dish in the oven and let cook for 35 min.
And enjoy! Yeah, this last picture looks a little bit crazy, but trust me. . . it’s delicious.
Give it a try. Let me know what you think!