Chicken Enchilada Casserole
"I often make various versions of this flat enchilada dish, as it is quicker than rolling up the tortillas and tastes very much the same. (You could roll them for traditional enchiladas if you want to take the time.) This is one version I enjoyed, so I'm posting here for future reference. I hope you enjoy it too.
I'm sure you could use regular cream cheese instead of the neufchatel cheese and plain cheddar cheese or Monterey jack cheese instead of the Mexican blend cheese and it would turn out the same. In fact, you could use pepper jack cheese and skip the jalapeno."
- Ready In:
- 55mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 3 slices bacon, cooked crisp
- 1 jalapeno pepper, chopped fine
- 1 small green bell pepper, chopped
- 2 garlic cloves, minced
- 1 large onion, chopped
- 8 ounces neufchatel cheese
- 2 cups chicken meat, cooked, roughly chopped
- 19 ounces green enchilada sauce
- 1 cup Mexican blend cheese, shredded
- 12 corn tortillas
directions
- Fry the bacon, then drain it on paper towels. Pour off most of the bacon grease, leaving about 1 tablespoons in the pan (enough to saute the onion and peppers.) Put the garlic, onion, and peppers in the remaining grease and fry until translucent. Combine the cream cheese with the chicken, bacon, and cooked onion mixture. Mix until the cream cheese has melted or fully incorporated into the mix.
- Spray a large casserole dish with Pam (or butter it or grease it lightly) to keep the tortillas from sticking. Alternately, you can pour a little of the enchilada sauce in the bottom. Put 4 tortillas on the bottom of the casserole. You want the bottom covered, so tear them into pieces so the entire bottom is covered. Put 1/2 of the chicken mixture on top of the tortillas. Layer another 4 tortillas on top, tearing to fit as before. Put the remaining chicken mixture on top and cover it with the remaining tortillas, tearing to fit as before. Pour the enchilada sauce over all. Top with the shredded cheese. Bake about 30 minute at 350F or until the center has puffed a little and is lightly browned.
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Reviews
-
My mom used to make a similar recipe which used a small can of green chile's instead of the enchilada sauce. The enchilada sauce is much milder and makes a richer sauce (says me). I will have to try this favorite again with your addition of the bacon I bet it's even tastier. I can't wait... Thanks for sharing!
RECIPE SUBMITTED BY
Cook In Northwest
United States
It's just hubby and I these days. We're retired, but far from spending time in the rocking chair. I enjoy cooking, but usually just do what is quick and easy. I like to have a good supply of things to just thaw and heat in the freezer, so I usually make enough to do two or more meals at a time.
