Rotisserie Enchilada Casserole

Helloooo Zesty Friends! This week we’re making something YUMMY from south of the border. I love Mexican food, especially because it is simple to make gluten free! So this week I decided to show you how to make a homemade Rotisserie Chicken Enchilada Casserole with Chile Verde salsa! This meal is quick and easy, so lets get this dish started! What you will need:

  • Casserole:
  • Corn tortillas
  • 2 cups Rotisserie Chicken (skinned & shredded)
  • Shredded cheese
  • Enchilada sauce
  • 1 tsp Cumin
  • 1 tsp Coriander

IMG_6456Salsa:

  • Roma tomatoes
  • Cilantro
  • Onion
  • Jalepeno

IMG_6452  Directions: To start off, preheat oven to 375 degrees. Now, lets make that homemade salsa. First we need to chop! Take one jalepeno and cut the end with the stem. Then slice down the center. Next, take a spoon and scoop out those seeds because those are VERY spicy! I am no bueno with spicy foods! Then slice and dice your jalepeno.IMG_6476IMG_6475IMG_6474IMG_6473IMG_6472IMG_6471IMG_6469IMG_6468Now the tear maker, the onion! Lets make it simple. Cut your onion in half and then slice down from the where the stem would have been, to the base of the onion. Refer to the picture below if this is confusing! Now cut the other direction of the onion. This gives you easy diced onions!IMG_6486IMG_6485IMG_6483IMG_6481Then dice your tomatoes. Slice similarly to the onion.IMG_6479IMG_6478IMG_6477IMG_6489IMG_6490Next, mix all the ingredients together in a small bowl.IMG_6494IMG_6497IMG_6502IMG_6493IMG_6492Next, shred your chicken. I used my fingers, with clean hands of course!IMG_6466IMG_6461Then, in a sauté pan over medium low heat, combine cooked chicken, salsa, cumin & coriander. When finished mixing, leave on low heat and set this aside for later!IMG_6513IMG_6514IMG_6515IMG_6516In another pan, lightly fry 6 corn tortillas in olive oil. Then place them at the bottom of the 9×11 inch pan, like so…IMG_6507IMG_6506Next, layer 1/2 chicken, 1/2 cup enchilada sauce, cheese. Lightly fry another layer of 6 corn tortillas in olive oil. Layer on bottom of 9×11 pan. Layer 2nd half of chicken, sauce cheese.IMG_6510IMG_6511IMG_6512IMG_6518IMG_6522IMG_6526IMG_6529IMG_6527IMG_6531Time for the baking! Cover with foil an bake for 20 min. Then, remove foil and bake for an additional 5 min.IMG_6536IMG_6539Serve with salsa verde and sour cream on top!IMG_6543IMG_6546IMG_6544Delicious! Eat up Zesty friends!   Hope you enjoy your meal!   Tune in next week for some dessert, my absolute favorite!   Sincerely, Laura

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