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Easy Chicken Mexican Casseroles

Mexican Chicken Enchiladas Recipe

What is more Tex Mex than a creamy chicken enchilada casserole? Not much, that’s what! Below is an easy and delicious Mexican chicken casserole you can throw together any night of the week with ingredients you probably already have in your fridge and pantry. This creamy chicken enchilada casserole is sort of like Mexican lasagna. It will be a hit with your family and friends – it’s sure to please!

• 2 garlic cloves, or to taste, minced
• 1 tablespoon olive oil
• 1 large whole chicken breast (about 1 ½ pounds), cooked, boned, and shredded (about 1 ¼ cups meat)
• vegetable oil for frying the tortillas
• twelve 7-inch corn tortillas, dried at room temperature for 30 minutes, or until they are leathery and curled but not crisp
• 1 1/4 cups Mexican-style tomato sauce
• 1 ¼ cups heavy cream
• ½ cup chicken broth
• 1 ½ cups grated Monterey Jack (about 6 ounces)
• ½ cup freshly grated Parmesan

Preheat the oven to 350 degrees.
Put the shredded chicken in a bowl and salt and pepper to taste.

Heat some oil over moderately high heat until it is hot, in it fry the tortillas, 1 at a time, until they are softened, and transfer them with tongs as they are fried to paper towels to drain. In a bowl put the tomato sauce, cream, and broth. Put some in the bottom of a greased baking dish. Layer the tortillas and then half the chicken mixture and Monterey Jack, then sauce. The last layer should be tortillas; add the parmesan cheese. Bake the enchiladas, covered with foil in the oven for 15 minutes, remove the foil, and bake uncovered, for 5 to 10 minutes more, or until the cheese is bubbling. Enjoy these delicious creamy chicken enchiladas!