Why a casserole? Because it is easier!
This one is so easy that it makes me feel like I didn't even cook!
1-1.5 hours-Feeds 4-6
8 Corn Tortillas
1 can or jar of Red Enchilada Sauce (Trader Joe's is my favorite)
4oz Sour Cream
1 cup Shredded Cheddar
3 cups of Shredded Chicken (about 3lbs of drums or bone in thighs or 3 chicken breasts)*
Pour some of the Enchilada Sauce into the bottom of a 9x9 dish until coated.
Place 4 tortillas into the pan, onto each corner, acting like a crust (it can go up the sides a bit)
Mix the Shredded Chicken with the Shredded Cheddar & a quick pour of the Enchilada Sauce. You don't want it soupy-but a bit moist and sticky.
Pour that into the casserole dish.
Top the Chicken with 4 more tortillas.
Mix the rest of the Enchilada Sauce & Sour Cream together and then pour on top of the casserole.
Bake this at 350 degrees for 30 minutes. It also freezes well to cook another day!
*I had bone-in chicken thighs in the freezer from the last sale, so I thawed those out and boiled them. I took them out of the water & allowed them to cool, then gutted the meat, added 1/2 cup of water, some salt & garlic & continued to cook on low until the meat shredded.
I gave away the broth & the bones for someone else to make bone broth out of because I am out of space!
Gutting a rotisserie chicken is also a quick hack too!