deconstructed enchilada casserole

August 27, 2012

I love enchiladas. Such great flavor with all the components. I usually always make them the same way - the way my mom did: chicken, tortillas, enchilada sauce, black olives, mild green chiles, green onions, cheddar, and Monterrey jack cheese.

Making enchiladas, although not difficult, is a process, and a messy one at that.
We heat up the tortillas in a skillet before rolling them. Then each component is on the counter near the stove and you grab each ingredient, inevitable spilling a bit of each one as you go. You semi burn your fingers rolling the hot tortillas.

So is this deconstructed enchilada casserole easier? - Yes. Is this casserole less messy? - not so much.

I am not going to put amounts because it will depend on how much you want and how large of a container you decide to bake it in.

Enchilada sauce
Corn tortillas - cut in squares, triangles, or strips
Shredded chicken - this is a great opportunity to use all parts of the chicken, including liver, heart and other organs. Great nutrition, but will mask the taste.
Shredded cheddar cheese
Shredded Monterrey jack cheese
Sliced black olives
Diced green chiles
Sliced green onions


Heat oven to 350 degrees. In a casserole dish, you will start to layer the ingredients. Put a couple spoonfuls of sauce on the bottom. Place a layer of tortillas, covering the bottom. Spoon more sauce. Place a layer of shredded chicken, then cheese, olives, chiles, and onions. Repeat.

Cover and bake for about 30 minutes, until cheese is melted and the casserole is bubbling. This also freezes really well.