Do you like recipe shortcuts? My grandma showed me how she cut down the prep time for enchiladas without sacrificing taste. Her tip? Make them a casserole! I’ve adapted her recipe to the Quick and Easy Green Chile Chicken Enchilada Casserole.
Casseroles might seem like they are from a bygone era, but really they are current as ever.
My grandma had six kids and would often have nieces and nephews in her care too. Over the years, she mastered a handful of recipes that are tasty, quick and filling. Best believe she had some casseroles in the mix!
When I was young she would make enchiladas where she dipped the tortillas in oil and sauce before adding the filling. Then as her knees developed arthritis, she cut down steps and started to make them in casserole form.
And honestly, I prefer them this way!
Read on to see the steps!
I used canned products to make life even easier, but you can definitely use fresh items. Frozen veggies are also a good option.
Not pictured, is the chicken and onion.
Sautee the onion
Cook the chicken.
Layer tortillas in the bottom of a baking pan.
This recipe is so easy to scale up or down.
When it was just my husband and I, I used a small square Pyrex dish for this casserole.
Pour on sauce and filling.
What fillings can you add to chicken enchiladas?
I like to experiment and try different combinations.
Continue to pile on the filling!
Cover with tortillas and create at least one more complete layer.
You can add way more fillings and sneak in more vegetables, which is one reason I like the casserole version more than the traditional way.
Garnish and serve.
I like to add cilantro, onions and avocado toppings.
The melty layers are so delicious!
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