Enchilada casserole

My love and obsession for Enchilada’s started about seven years ago when I took a Mexican cooking class with my coworkers in Calgary.  That afternoon we we walked away with authentic recipes and I left with a new found love for Mexican cuisine.  I wish I could say growing up I experienced all types of food but I was such a picky eater.  Extreme stages like Ravioli in a can or nothing!  I’m really making up for it now.  We try new things when we can and planning a trip around food and restaurants is not unheard of around here!

Summer is in full swing and some nights I have zero ambition for making dinner.  That’s when this cheesy little friend comes in handy.  Enchilada Casserole is simple to prepare and only takes 30 minutes in the oven

Enchilada casserole

 

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Ingredients

• 8 flour tortillas, I use the smart fiesta from Old El Paso
• 3 cups warm enchilada sauce
• 2 cups cooked, shredded chicken
• 1-2 cups shredded cheese

Instructions

1. Preheat the oven to 350 degrees.
2. Spoon a small amount of sauce on the bottom of your baking dish.
3. Layer with two tortillas to cover (cutting or ripping as necessary) ¼ of the chicken, cheese and some sauce.
4. Continue layering three more times ending with sauce and cheese.
5. Bake for 30 minutes. Let sit for 10-15 minutes before serving.

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When you’re done the layering it should look something like this.  Cheeeesy!