I will be the first to admit I’m not much of a great cook by any means, but I like to try and pretend sometimes that I am! One of our favorite things to eat at Casa de Lopez is Enchiladas. The traditional way to making enchiladas is very time consuming in my opinion, I prefer the less time in the kitchen approach. So instead of rolling each tortilla by hand after dipping it in sauce and frying it in oil, I go with the easy casserole style assembly. It’s so easy and turns out tasting great and is always a crowd pleaser. You can make these enchiladas with any extra ingredients you wish – you could do a cheese & onion, cheese & mashed potato, chicken & chilis, shredded beef or ground beef, the ingredient list can get lengthy here so you get the idea! Today I’m showing you our fave which is the chicken, onion & cheese enchiladas.
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GROCERY LIST
– 1 Rotisserie style chicken, plain flavor – shredded
{this is where I super cheat, the rotisserie chickens from the grocery store are worth every penny because they have great flavor and I don’t have to do the work!}
– 2 Large cans of enchilada sauce, 1 green sauce & 1 mild red sauce
– You will need 2 – 8oz. Bags of Shredded mexican style cheese or monterrey jack/cheddar mix
– 1 Small or medium white onion, finely diced
– 1 Bunch green scallions, finely diced
– Approximately 21 white corn tortillas
– Sour Cream
– 9 x 13 glass baking dish or metal cake pan
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Start by spraying your baking dish with non-stick cooking spray. I begin by combining both my cans of enchilada sauce together, and stirring them together. I like the combination of red & green sauce together, I always get the mildest I can find for the kids. Green sauce usually doesn’t come in mild though, so if you don’t like a bit of spice just do red sauces instead. You can really choose which sauce you want anyway this is just how we prefer it. Start by using a ladle to pour about 2 ladle fulls of sauce on to the bottom of the baking dish.
Next layer 4 whole tortillas, then add 1 tortilla that has been cut in half to the middle like shown here. You will do this for all the layers except for the top layer of tortillas.
Add a layer of cheese, sprinkle onions and chicken over your first layer of tortillas. Now cover with another layer of tortillas. Ladle a couple more spoonfuls of sauce over the tortillas.
Repeat the layer of sauce – chicken – cheese – and onions two more times.
You should end up with 3 layers filled with chicken – cheese – and onion, and have a final top 4th layer of tortillas. For the final layer of tortillas I did 6 whole tortillas. Covered it in more sauce, we like ours super saucy so add as little or as much as you want. I usually reserve some for after they are cooked so people can add more to their own if they’d like. I also sometimes have extra chicken left over, which I will use in another dish at a different time. You can add it all if you like.
On the top you will layer the remaining cheese, sprinkle some more onions, and sprinkle your green scallions (you can some for garnish if you’d like, but not necessary..I don’t)
Bake at 350 degrees for 35-45 minutes. I don’t cover mine with anything while baking since I like the cheese to get crispy and golden on top, but you can cover it with foil for the first 20 minutes then take it off for the remainder of the cooking time. Let it sit for just a minute before cutting into it, then slice and serve with a spatula.
Top with sour cream and extra sauce, Enjoy!
Hi Bobby, I honestly have no idea how to do that but I will definitely look into it. Thanks for letting me know.