Now that we’ve clocked over two months of lockdown life, Oregonians have undoubtedly been in the kitchen more than ever. I really enjoy cooking and find it therapeutic, but for me, the difficulty lies in thinking of new dishes to add to my menu.

For anyone seeking an easy dinner idea, I am sharing my recipe for a chicken enchilada casserole. This family favorite utilizes many items that may already be in your pantry and fridge and it’s perfect for those who may be limiting their trips to the grocery store. Parents of finicky eaters may also appreciate this dish since it’s a great way to “hide vegetables.” 

Whether you’re feeding a pack of family members or looking to have leftovers, enchilada casserole is both a filling and economical meal.

Ingredients (serves 4-5)

  • 8 medium flour tortillas (cut 4 into quarters)
  • 2 cans red enchilada sauce (sub green if you prefer)
  • 1½ shredded chicken breasts—roughly two cups. 
  • 1 packet taco seasoning—eyeball enough to coat the chicken; you won’t use it all.
  • 1 package Vigo yellow rice
  • 1 package Mexican shredded cheese
  • 1 can black beans
  • 1 can corn
  • 1 can diced tomatoes (I like the fire roasted kind)
  • 7-8 mini sweet peppers, diced (alternatively, 1 bell pepper or two 4 oz. cans of chopped green chiles)

Garnishes (optional): sour cream, cilantro, avocado slices, pickled onions

Method

  1. Pre-heat oven to 375°. Toss your shredded chicken in taco seasoning until fully coated. I shredded my own chicken breasts off of a Costco rotisserie chicken, which at $4.99 is one of the most economical and versatile foods you can buy!
  2. Spread a thin layer of enchilada sauce on the bottom of a 9×13” casserole to prevent sticking. Cut a tortilla into quarters and place them in the corners and put another whole tortilla in the middle for full coverage.
  3. Start by layering some of the “heavier” ingredients like the rice and chicken on the bottom to create a sturdy base.
  4. Layer, layer, layer your ingredients…it doesn’t really matter what order you go in, just try to alternate your textures and put in a tortilla layer every few layers. I ended up with 4 tortilla layers in total. I like to put a cheese layer right before a tortilla layer so it will ‘stick’ together. I will also routinely press down lightly on the casserole so everything gets nice and snug.
  5. Finish off with a tortilla layer smothered in enchilada sauce. Grease a sheet of aluminum foil and cover—bake for 30 min. Remove the foil, add cheese and bake for another 5 minutes or until cheese is melted.
  6. Take the casserole out of the oven and rest for around 10 minutes so it can set before you cut into it. Add garnish to individual servings or enjoy as is!

Extras

Support local: Tillamook cheese and sour cream and De Casa tortillas are delicious additions, as are Portland food blogger Lena’s Kitchen’s famous pickled onions! Shoppers can also purchase ingredients at their local tienda like Supermercado Mexico in SE Portland or Taqueria y Panaderia Santa Cruz in the St. John’s neighborhood. 

For more easy meal ideas and tips on Portland area takeout, follow @foodbbpdx on Instagram.