I made a variation of Kari's recipe- last night. Family loved it and it is gone tonight. Though I intend to try all the ones here.
Yours sounds a little on the spicey side with the enchilada sauce. We like spicey, so I bet it will be a hit as well. Was thinking I would use the "hot" enchilada sauce along with fresh jalopenos from my garden(yes, I still have a few growing out back- temps still in the 80's here).
Janeh's sounds great, but for a really easy recipe that goes over really well with friends and family alike:
Green Enchilada Casserole
1 1/2 cans *Green* enchilada sauce
3 garlic cloves
1 tsp cumin
1/2 tsp red chile flakes
1 rotisserie chicken
1 pound Jack cheese
Saute sliced onion, garlic, cumin and flakes in olive oil. After about 10 minutes, add sauce, let simmer for about 10 minutes. Meanwhile, shred the chicken (leave out skin), then add to sauce. Simmer another 15 minutes.
In a casserole dish (preferably rectangular), spoon some sauce (no chicken pieces) at the bottom, then begin heating tortillas and layering them at the bottom of the pan. Ladle mixture over tortillas, layer jack cheese, then repeat twice more. Make sure you have enough cheese to cover top. Bake until bubbling. Yum.
This microwaves really well, too. I've made it countless times and the pan is ALWAYS scraped clean.
My family's favorite, chicken enchilada casserole
2 cans cream of chicken soup
1 sm can of green chilies
Mix the cream of chicken soup, green chilies and enough milk to thin it out some to spread easy.
Layer a 9x13 pan with crushed tortilla chips, add the chicken mixture, top with cheese, add another layer of crushed tortilla chips, more of the chicken mixture, and cheese, keep layering till done. I usually have two layers and finish with cheese.
Bake at 350 for about 30-35 min till hot.
You can add anything you like to the filling, ie: olives, peppers, onions
Yes, everything is packaged. Yes, everyone loves it.
Chicken Tortilla Casserole
2 cans Cream of Chicken
1 can Stagg "Country Chili" with Beans
2 cups shredded cooked chicken
10 gordita style flour tortillas, cut or torn into bite size pieces
2 cups shredded colby/jack cheese
Combine soup, chili and chicken. Fold in tortillas. Place in greased 9x13x2 and bake 45 minutes at 350. Top with cheese and bake 15 minutes more. Serve to rave reviews with sour cream.
You can jazz this up with ortega chiles, black olives etc but you don't really need to. Creamy and delicious, and perfect for a crowd. You can use soft taco size tortillas if you can't find the thicker gordita style.
Mix 3 Cups Enchilada Sauce with 1 Cup Crushed Tomatoes and 2 tsp cumin, 1 tsp coriander, 1 tsp onion powder and red pepper flakes to your taste.
Spray a 9x13 pan
Layer 4 whole corn tortillas and 4 halves - basically you want a double layer of tortillas all around.
Ladle 1 1/3 cups Sauce
1/2 Cup Sour Cream "slurry" (SC Mixed with milk so it can spread easily)
1/2 Cup diced onion
1/3 Cup sliced black olives
1 Cup Cooked diced chicken
1 Cup Shredded cheese
starting at the tortillas Do it all again
Top with just 4 corn tortillas and rest of sauce and shredded cheese and 1/4 to 1/3 cup fresh chopped cilantro.
Bake in 350 oven for 45min to an hour.
Even better if you saute the onions first with a little garlic.
This is a very forgiving recipe and you can add more or less of everything as you see fit.
Just know that if you do less corn tortillas and more sauce you may end up with more of a dip and may need to get some stiff tortilla chips.
I made your Enchilada Lasagna last night. My notes/comments... I tried to be fancy and used some amazing, thick, nearly home-made tortillas. I also used cotija part skim cheese. The tortillas I used were way too thick and when done, just tasted doughy. The all cotija was just too salty. What kind of cheese do you use? Next time, I'm going to try the plain old dry stacked store bought tortillas. The flavor was good and I'm going to try it again. Tonight I took a portion, fried it with an egg and it was delicious!
There doesn't seem to be a link on epicurious.com anymore, but this recipe from Bon Appetit for Santa Fe Chicken is terrific. I often make it with out the chicken for a good veggie stew.
2 tablespoons olive oil
6 chicken thighs
6 garlic cloves, chopped
1 14 1/2-ounce can Mexican-style stewed tomatoes
1 large 8- to 10-ounce) yam, peeled, cut into 1/2- to 3/4-inch dice
1 4-ounce can diced green chilies
1/2 cup low-salt chicken broth
1/2 cup packed chopped fresh cilantro
1/4 cup bottled mild green taco sauce
1 15-ounce can golden hominy, drained
Heat olive oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Sauté chicken until golden brown, about 4 minutes per side. Pour off all but 1 tablespoon drippings from skillet. Add garlic and cook until just fragrant, about 30 seconds. Add stewed tomatoes, yam, chilis, broth, 6 tablespoons cilantro and taco sauce. Cover skillet, reduce heat to medium-low and simmer until chicken is just tender, about 20 minutes. Transfer chicken to plate. Add hominy to skillet and boil until yam is tender and juices are reduced to sauce consistency, about 10 minutes. Season with salt and pepper to taste. Return chicken and any collected juices to skillet. Cook until heated through, about 5 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat gently before continuing.) Transfer to large deep serving platter. Garnish with remaining cilantro.