One night when I didn't feel like cooking, I went to one of my favorite grocery stores, Lunardi's, for inspiration (AKA a ready-made meal). Of course, I scored! In the deli, they had enchilada casserole - I bought a pound for a ridiculously high price, but it was worth it! It was like a deconstructed enchilada, with fresh onions, yummy red sauce and oh so creamy cheese...My name is Bridgit and I'm addicted to Lunardi's Enchilada Casserole. Unfortunately, the staff broke it to me gently that they do not make it very often. As they saw the tears well up in my eyes, they offered to share the recipe with me. Come to find out, there was no miracle to the ingredients, but they did use the roasted chicken sold in the deli. So, using a little of their recipe with my twist on the ingredients, I made a quick enchilada casserole. Of course, the true taste test results would come from my 3 very picky judges - luckily, it was a big hit! I have the pictures to prove it...
Quick Enchilada Casserole
(serves 4)
4 cups cooked chicken, diced (I use roasted chicken)
1 medium yellow onion, chopped
1 can Campbell's nacho cheese soup
1 can diced green chilies
1 tsp chili powder
1 small can red enchilada sauce
8 small corn tortillas
1 cup each cheddar & monterey jack cheese
1 cup green onions, chopped
1 small can sliced olives, drained
1 cup seeded & diced tomato
1 avocado, pitted & sliced
sour cream
Preheat oven to 350ยบ. In mixing bowl, combine chicken, soup, chilies, chili powder and 1/4 cup enchilada sauce and mix thoroughly. Coat the bottom of an 8x8 pan with enchilada sauce, then lay down 4 corn tortillas. Spoon additional sauce over the tortillas. Spread the chicken mixture evenly over the tortillas. Layer the remaining tortillas over the chicken mixture and pour remaining enchilada sauce on top. Cover the sauce with the cheese. Loosely cover the casserole with foil and put in oven for 30 minutes. Remove foil and cook for additional 10 minutes, or until cheese is slightly golden. After removing from oven, top with green onions and olives. When serving, garnish with tomato, avocado and a dollop of sour cream.
