This is for Pam. This is such an easy recipe and it just disappears instantly at our house. I will admit that when I make it, I make a low carb version which uses egg crepes instead of tortillas. I’ll put the egg crepe recipe after the enchiladas just in case anyone is daring.)
September’s Easiest Chicken Enchilada Casserole
makes an 8 x 8 casserole which feeds 4
1 14.5 ounce can of red enchilada sauce
6 tortillas (flour is better, but it’s your choice.)
2 cups cooked chicken, shredded, (or you can use 2 cans of chicken meat)
2 1/2 cups shredded cheese
Preheat the oven to 350.
Grease an 8×8 baking dish.
Spread a very thin layer of enchilada sauce in the bottom of the pan.
Place a tortilla on top
Sprinkle some of the chicken on top.
Drizzle with enchilada sauce.
Spinkle a bit of shredded cheese on top.
Layer on another tortilla.
Repeat layers until pan is totally full.
Finish with shredded cheese.
Cover and bake for 30 minutes. Uncover carefully and bake 5 minutes longer.
Egg Crepes
Heat a large flat skillet over medium heat. We use a griddle.
While the pan is heating, mix together 6 eggs, 1/2 tsp chili powder, a scoop of unflavored whey protein powder, and a splash of milk. Whisk until thoroughly blended.
When pan is hot, pour 1/4 cup (I literally use the measuring cup) of the mixture into the pan. When I do this, I spread it around very quickly so it’s kind of square like the pan I use. You have to work fast, because it is thin.
Wait until the top looks kind of dry. At this point, VERY carefully flip the tortilla and cook the other side for about 30 seconds.
Remove from pan and set on a plate. Continue until all of egg mixture is gone.
That’s all there is to it! Hope you enjoy this as much as we do!
