Simple Enchilada Casserole
By Andrew Zimmern
This delicious enchilada casserole is an all-time family favorite and a cinch to make, especially if you’re using up leftover roast chicken or a rotisserie chicken from the grocery store. The key to max flavor in a short amount of time is my Mexican Fiesta Seasoning, a robust blend of chipotle, guajillo and ancho chiles, with oregano, achiote, cumin, onion and garlic. Don’t skip the homemade tomatillos salsa, it only takes a minute to throw together in the food processor and adds a fresh, herby, citrusy kick. It’s one of my favorites, it’ll truly brighten up any meal.
Cha Cha Cha Family Dinner Style Chicken Enchiladas
- 1 whole roasted chicken
- 3 tablespoons olive oil
- 1 large onion, diced
- 2 poblano peppers or bell peppers, diced
- 1/4 cup Andrew Zimmern’s Mexican Fiesta Seasoning, or more to taste
- 2 cups shredded cheeses (Colby jack, cheddar, etc)
- 24 soft corn tortillas
- 1 cup grated cotija cheese
- Tomatillo salsa (recipe)
Preheat the oven to 350 degrees F.
Take the all of the meat off the chicken and slice thin.
Place the oil in a large pan over medium-high heat. Add the diced onions and peppers, and saute until cooked through and lightly caramelized. Add the seasoning mix and chicken, tossing well. Set aside for 10 minutes in a work bowl.
Make the tomatillo salsa and set aside.
Once the chicken mixture has cooled to room temperature, add the shredded cheese and toss to combine. Roll chicken mixture inside the tortillas, and nestle the rolled tacos together in a well-greased oven-to-table lasagna pan.
Pour a few cups of salsa over the rolled enchiladas, adding a handful of the shredded cheese mixture on top of that if you like. Bake for 30 to 35.
Remove from the oven, and turn on the broiler. Sprinkle the enchiladas with cotija cheese and place under broiler for a few minutes, until the cheese is melted and lightly browned.
Serve with more salsa, more cotija, lime wedges and some cold beer.