Chicken and Corn Enchilada Casserole

This takes the stress out of rolling enchiladas and trying not to rip the corn tortillas. Makes great leftovers too.


olive oil
southwestern seasoning
salt and pepper for seasoning
boneless skinless chicken
15 oz ricotta
2 tbsp cilantro, chopped
1 white onion, diced
3 green onions, diced
3 garlic cloves, minced
1 tsp chili powder
1/2 tsp ground red pepper
1/4 tsp ground cumin
red enchilada sauce
1 can of diced tomatoes with chilies
1 can of corn, drained
shredded cheese (mexican blend)
corn tortillas
cotija cheese for garnish
avocado for garnish

Preheat oven to 375 degrees.

Season chicken with southwestern seasoning, salt, pepper and drizzle with olive oil. Flip to coat. Grill chicken until just about done. Wrap chicken in foil and set aside to rest.

Drizzle sauté pan with olive oil and heat over medium-high heat. Sauté onions and garlic until onions begin to turn translucent. Add chili powder, red pepper and cumin. Stir to coat. Add tomatoes, corn and season with salt and pepper. Sauté for about 5 minutes. While mixture is sautéing, dice chicken. Add chicken, along with juices from when the chicken was resting. Sauté for another 5 minutes, stirring occasionally and then cool for about 10 minutes.

In a large bowl, mix ricotta, half of the cilantro and half of the green onions. Mix well. Add the chicken mixture and mix well.

In a large casserole dish, coat the bottom with enchilada sauce. Place a layer of tortillas on the bottom of the casserole dish. Place a layer of the chicken mixture, then a layer of cheese and finish with another layer of tortillas. Keep repeating until you have used up your ingredients (but reserved some of the cheese for the very top); also be sure to finish with tortillas on the top. Drizzle with enchilada sauce. Sprinkle with cheese, remaining cilantro and green onions.

Bake for about 35 minutes until bubbly and lightly browned. Let rest for about 5 minutes before cutting. Garnish with crumbled cotija cheese and avocado. Serve and ENJOY!!!

Pairing....a great mexican beer would be best for this dish.