I had a package of frozen crock pot salsa chicken sitting in the freezer and used it to make Chicken Enchilada Casserole. I adapted my dish from this recipe on Kirchner Family Favorites blog.
Since my salsa chicken was made with chunky salsa, I skipped adding onions. I began by heating black beans, Rotel, mexicorn and enchilada sauce. I added a couple tablespoons of Williams chili seasoning and didn't add the cumin.
Once the sauce was heated, I layered it with corn tortillas, chicken and cheese in a 9x13 and heated in a 350 degree oven until bubbly.
Doesn't that salsa chicken look yummy???
I love cheese, but I only used 2 cups. The recipe calls for 3.
Fresh from the oven;
It was SO good and I'll be making this again!
This is only the second thing I've made in my new to me gas oven. The first being a Stouffer's enchilada dish. This was so much better than Stouffer's!
I also made sour cream chicken enchiladas. They were okay, but not something I'd make again. I love sour cream enchiladas at On the Border and Taco Bueno and I was hoping this recipe would be similar to those dishes. It wasn't. I used a rotisserie chicken from Sam's Club, but I doubt that was what was off with the dish. Win some, lose some.
I kept some of each dish out for meals this week and froze the rest.