Make sure and double the recipe. It’s way better than canned enchilada sauce. Then for your chicken, you can either roast or BBQ your own or buy a rotisseri chicken and all you need to do is remove the skin and bones and shred it or cut it up into bite size pieces.
I took 6 chicken thighs with skin on and bone in and roasted them in my oven at 450 degrees F. for 35 to 45 minutes or until cooked through. I only used olive oil and salt.
Ingredients:
6 cooked chicken thighs
corn tortillas
vegetable oil (to fry the tortillas in)
yellow onion, diced
1 lb. mild cheddar cheese, grated or Mexican cheese blend or both
my enchilada sauce, double batch
Directions:
I cut my corn tortillas to fit the dish. You don’t have to do that. It’s up to you. Do cook the tortillas in the hot oil like I show you in the video. This makes the dish taste better and keeps the tortilla from getting mushy.
Make sure the enchilada sauce is warm when you assemble the casserole. Once you dip the tortilla in the hot oil a couple of times, place it in the enchilada sauce to coat.
Do this to all of the tortillas. In my case, using the 10 by 10 inch dish I used a total of 8 tortillas. Once they are coated you are ready to assemble.
Ladle a couple of spoons of enchilada sauce in the bottom of the dish and spread to cover the bottom. Then lay the coated tortillas on top of the sauce.
Then sprinkle 1/2 of the chicken over the tortillas. Add half the cheese on top and sprinkle with onion over all.
Repeat with the final layer. Use 1/2 of the cheese that is left, saving 1/4 for the top layer.
Place more sauce after the second layer and finish off with the last part of the cheese. Sprinkle with more onion if you like.
Bake uncovered in a 350 degree F. oven for 20 minutes or until everything is very hot. You should see the sauce and cheese bubbling around the edges.
This is a perfect dish for dinner, entertaining or anytime!
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