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.