Cooktop Cove: How to make chicken enchilada casserole
You'll never order Mexican take-out again after you try the recipe below. It's just as good as anything you can get at a restaurant, for a fraction of the price. Not only that, but this cheesy chicken enchilada casserole is quick and easy to make, too. Who doesn't love a one-pan meal that's ready in 30-minutes? It really makes cleanup a breeze, so you can spend time with your family at the table instead of time cleaning the kitchen.
We love using chicken in this recipe because it tastes great and it's healthy. I almost always plan this meal the day after buying a rotisserie chicken or making a batch of shredded chicken in the slow cooker. It's the perfect way to use up that leftover chicken. If you're want to make this recipe vegetarian, swap in a can of black beans for the chicken or consider adding tofu. The tofu will soak up all of the flavor of the enchilada sauce and become very flavorful.
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