Roasted Chicken Enchilada Casserole

Roasted Chicken Enchilada Casserole

Mexican Food.  Easily my favorite comfort food.  Give me a big bowl of fresh guacamole and some tortilla chips and I’m a happy camper.  You can’t go wrong with anything Mexican.  I do like making it at home, but don’t usually – I guess I would rather go out and get it.

We had a date the other night – and I love cooking for our babysitters.  I decided to make homemade enchiladas and hoped the recipe turned out well since I didn’t even try it before we left the house. Half the pan was gone by the time we arrived home – great amount for a meal’s worth of leftovers for us the next day.

Rotisserie chickens are good and all from grocery stores, but I also like making my own roasted chicken.  Especially for recipes like that – because I usually can’t find a tex-mex flavor rotisserie chicken in the deli.  This one was so easy and I did it the night before while the mister and I were watching one of the our favorite summer shows.

You can serve this with red or green enchilada sauce and whatever side dish you want – we chose black beans (which I doctored up with lime juice and some avocado)

Roasted Chicken Enchilada Casserole
Author: 
Recipe type: Casserole
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Mexican comfort food at its best!
Ingredients
  • 1 whole chicken
  • taco seasoning
  • 6 whole wheat tortillas (medium size)
  • 1½ cans red enchilada sauce)
  • 1 can refried beans
  • 1 onion
  • ½ cup canned corn, drained
  • ½ cup canned black beans, drained and rinsed
  • 1 small can chopped green chilis, drained
  • 3 cups mexican blend shredded cheese
Instructions
  1. Preheat oven to 450.
  2. Rinse and pat dry a whole chicken. Remove inner parts of chicken if any. Put in a pan and drizzle olive oil on top. Sprinkle (ok, a lot) of taco seasoning on top.
  3. Cook for about an hour or until done. (depends on the size of your chicken)
  4. Let rest and cool then shred the chicken.
  5. In a pan on stove, heat more oil.
  6. Cook onion for about 3 minutes, then add corn, chilis, and beans to heat through - about 3 more minutes.
  7. In a 2 quart casserole, start layering with enchilada sauce, then tortillas (I tore mine to fit the pan I used),
  8. Then refried beans, chicken, onion mixture, cheese.
  9. Repeat layer one more time for a total of two layers.
  10. Top with tortillas, sauce, and cheese.
  11. Bake for about 35 minutes on 350 until all the cheese is melted.
  12. Enjoy!