A2D Cooking School:: Anjolette’s Chicken Enchilada Casserole
I’m back for another attempt at cooking!
Here’s the recipe. I left out the sugar, because I have an aversion to main dishes, meat, or veggies that have an unnatural sweet taste to them, even if slight (I know…I’m strange). This is Anjolette’s recipe DOUBLED, as I made it in the video. Anjolette makes 1/2 of this recipe and prepares it in an 8″ x 8″ casserole dish.
Anjolette’s Chicken Enchilada Casserole
4 cups cooked chicken
2 tsp sugar
1 cup salsa
38 oz. enchilada sauce
22 oz corn
4 cups coarsely crushed tortilla chips
8 medium green onions, thinly sliced
2 medium tomatoes, diced
2 cups cheese (Cheddar or a Mexican mix is good)
Preheat oven to 350 degrees.
Mix chicken, sugar, salsa, enchilada sauce and corn in a medium bowl. Spread chips in baking dish. Top with chicken mixture. Sprinkle with onions, tomato and cheese.
Bake 35 – 45 minutes. Serve with sour cream.
Matt and I both absolutely love this casserole!! I think the only change I would make in the future is to switch out the corn for another veggie, but that’s just because I’m not a huge fan of corn. (Maybe it has something to do with corn being sweet. Yes, I really do know that I’m strange like that.) But Matt likes it just the way it is.
Addicted 2 Decorating is where I share my DIY and decorating journey as I remodel and decorate the 1948 fixer upper that my husband, Matt, and I bought in 2013. Matt has M.S. and is unable to do physical work, so I do the majority of the work on the house by myself. You can learn more about me here.
I'm going to cook this ASAP. It sounds so yummy! Maybe add or replace the corn with black beans:)
Lynn, that sounds fantastic!!! I'm going to have to give it another try with your bean idea.
Glad you liked it! I can't take total credit for the recipe though – I found it online somewhere but I don't remember where. I like the black beans idea; think I'll try it, too.
I just wanted to drop you a line and let you know that I really have enjoyed your well-written articles. I have bookmarked this site and will definitely be checking back for new posts.
black beans would be great, but maybe you could replace the corn with half black bean and half hominy— it is not as sweet as corn.
I tried it with black beans last night and we actually like it better than with corn.
I just wanted to drop you a line and let you know that I really have enjoyed your well-written articles. I have bookmarked this site and will definitely be checking back for new posts.
Lynn, that sounds fantastic!!! I'm going to have to give it another try with your bean idea.