Chicken Enchilada Casserole

Wow! It’s been a week since I have even checked on my website, let alone write anything. I do apologise for my lack of consideration and will not offer any excuses…well, maybe a couple. It has been a hectic few weeks but I hope in a few more it will settle down. As you all know, I have four children, all in various schools with their separate timetables and special events. For the past three weeks I have been attending parent teacher conferences, all in different weeks; in different schools. On top of that, I volunteered to cook a dish for two of the conferences, so add that to the long list of to do things. But, I was running high on adrenaline and massive cups of coffees and I managed to get through three hectic weeks; tomorrow starts the next three. I will tell you all now, that I may be absent from here for a few weeks again.

The thing is, I enjoy it. I like running around like a chicken with my head chopped off. I don’t know if my children care for it as much, because as far as they’re concerned, the more I am not at home, the more I am not there to serve them! That is what daughter number two said, in not so many words. Yes, mum the cook, chauffeur, maid and teacher is not there to serve the princesses of the house.

The one thing they really don’t like, and this is especially true for daughter number two, is that my cooking suffers when I am rushed or busy. So, there’s no fabulous three course dinners waiting for them. She likes her dinner and a proper dinner at that. Pizza and chicken nuggets only go for so long!

Unfortunately, there haven’t been very many, if any, new dishes being prepared around here but last week I realised that I really had neglected cooking for them so I took some time out and made chicken enchiladas. Usually, I roll each enchilada but this time to help me a bit, I made it into a casserole. It tasted the same and looked the same but was a lot easier on me. These are my enchiladas and not authentic by any means. Daughter number two does not like Mexican or Tex-Mex food very much and will only eat my versions. I have to say, authentic or not, they are pretty tasty and satisfy a craving when one strikes.

I use a couple of bone in chicken breasts and pressure cook them with the tomatoes, onions and spices. When the chicken is done, I just de bone it and purée the sauce. Enchiladas are one of my go to meals when I am watching my gluten/wheat intake. I use gluten free corn tortillas and serve with some Spanish style rice. I will post that recipe some other day.

So, here’s my enchilada casserole recipe, if you wish you may roll them individually. I made a 9″x13″ tray and that will give you 12 good size pieces.

Chicken Enchilada Casserole

 

2lbs/1kg  bone in chicken breast/ boneless breast or thighs

280z/828ml  tin, crushed or diced tomatoes

2 cups/473ml water

1 medium onion, chopped roughly

4 cloves garlic

2 or 3 tablespoon chilli powder (I use Penzey’s medium hot)

1 teaspoon dried oregano

18 -24 corn tortillas

8 oz package of Philadelphia cream cheese, softened

4 cups Cheddar/ Monterey Jack cheese

handful cilantro

 

• In a pressure cooker, add the chicken, the tomatoes, water, onion, garlic, one tablespoon of the chilli powder and dried oregano. Bring up to pressure and cook according to your cooker instructions. I cook mine for 20 minutes, for bone in chicken breasts. If you are using boneless chicken, you can cook them in a regular pan until the chicken is very tender, about 30 minutes. Take out the chicken and let it cool before shredding. Cool the sauce a little and then purée in a blender or using a stick blender. Check the salt and pepper and add extra chilli powder if desired. You want a smoky, chilli flavour.
• Once the chicken is cool and shredded, add the cream cheese, 3 cups of the Cheddar cheese and the cilantro and mash together. This will be the filling for the enchilada casserole. Check for salt and pepper.
• Preheat the oven to 375 deg F or 190 deg C. Grease a baking dish, 9″ x13″ or equivalent to 23cm x 33cm
• Pour a cup of the puréed sauce at the bottom of the pan.
• Dip a tortilla into the extra sauce and place at the bottom of baking dish, repeat 8 times.
• Should have 8 tortillas layered at the bottom or as many as will cover base of dish.
• Lay half of the filling on top of the tortillas and spread out.
• Lay down another 6 or 8 tortillas over the top of filling, and pour a cup of sauce over the tortillas.
• Spread the other half of the filling over.
• Layer more tortillas over the filling, pour a cup or more of sauce over to cover the tortillas.
• Sprinkle with remaining Cheddar cheese.
• Bake in the oven for 30 minutes or until cheese is melted and sauce is bubbling.
• A few crispy brown bits add nice texture and flavour.

Top the enchiladas with sour cream, guacamole or salsa. Serve with a green salad and Spanish style rice.

Hope you try them out and enjoy them as much as my family does. They are probably not authentic, but they taste good! I hope you all have a magnificent weekend. I will be pretty busy the next few weeks and so I apologise in advance for my absence. I will be back so please don’t go away! I don’t like to write a post if I cannot spend time writing it well and have nice pictures to show you. If I can get my phone app working again, then I may break away from my perfect post tendency and write a post or two that are pretty half ass with bad pictures. At least I will be in touch.

I know I am not the only one with a busy schedule, so, it’s your turn to tell me what’s been keeping your hairs on end?

Have a good one!