I didn’t want to make a run to the grocery store to buy ingredients for making dinner tonight. The weather has been snowy and cold, and I loathe going out in bitterly cold temps; especially when darkness begins to fall about five thirty. Here, wind chills can make traveling a ‘close encounter’ of the very, very cold kind. We call our state Minnesnowta, and with good reason. So night, I opened my refrigerator and cooked with what I had on hand, along with anything else I could find in my larder.
Here’s what I came up with… A clear-out-your-fridge, easy, chicken enchilada casserole. Simply mix all the ingredients in a bowl and you’ve got the makings for comfort food on a cold evening.
Before it went into the oven.
Easy, Chicken Enchilada Casserole
1 package, large flour tortillas
2-16 ounce jars mild salsa, or your favorite (divided)
2 1/2 cups grated cheddar cheese (divided)
1 1/4 cup sour cream (divided)
1 1/2-2 cups leftover rotisserie chicken, diced or shredded
1- 6 ounce can black olives, cut in half
1 can black beans, drained
4 whole tomatoes, small dice
1 tsp. onion powder
2 tsp. chili powder
1/2 cup, salsa
1 1/2 – 2 tsp. cumin
1/2 tsp. celery salt
3/4 tsp. salt
1/2 tsp. fresh ground pepper
1 cup Cheddar cheese, grated
1/2 cup sour cream
One can green chiles, drained (optional)
Tabasco sauce for those who like it HOT! (optional)
1/2 cup frozen corn (optional)
Preheat oven to 325 degrees.
Take out tortillas, and allow to come to room temperature.
Add all of the enchilada ingredients into a large bowl. Mix together, until well blended and ingredients are distributed evenly. Taste mixture, and adjust to your own taste.
Pour 1/2 cup of salsa into a large casserole dish; spread around the bottom and 2″ up the sides of the casserole.
Remove one tortilla from the package and place 1/3 to 1/2 cup of mixture into the center. Add a dollop of sour cream. Fold sides into the center and place in casserole dish, seam side down. Repeat until casserole is full.
Sprinkle cheddar cheese over the top of the enchiladas. Pour salsa over the cheese and allow sauce to flow down over the sides of the enchiladas to the bottom of the casserole.
Bake in oven for 45 minutes.
Serve with extra sour cream, chopped black olives and grated cheddar cheese.
It was so good, I didn’t have a chance to get a picture after I plated up servings…