I’ve been making this recipe for as long as I’ve been cooking for a crowd… which is longer than I’d care to admit. It’s super easy to put together, even easier to cook, is great as leftovers, and is one of my favorite “go-to’s” for a potluck since you can prepare it the night before.
I’ve tried many variations on the ingredients, and have found each to be unique and as wonderfully delicious. Please check those variations out at the end, and feel free to create your own and share as well!
1 tbsp extra virgin olive oil
1 large can of your favorite red enchillada sauce
1 can cream of chicken soup
2 cloves of garlic, smashed and peel removed
3 chicken breasts, cooked and shredded
2 cups of shredded cheddar or jack or your favorite combo of cheeses
1 small onion, chopped
1 can of large black olives, drained and sliced in half
1/2 bunch of cilantro, roughly chopped
18-20 corn tortillas
Salt and pepper to taste
Preheat your oven to 375 degrees. Grease or spray a 9″ x 13″ baking pan (I like glass for this recipe), and set aside.
In a medium pot, add your smashed garlic, and extra virgin olive oil, and sauté for about a minute, until just fragrant. Add the enchillada sauce and cream of chicken soup, and stir. Add salt and pepper to taste. Simmer on medium low for about ten minutes, or while you prepare the rest of your ingredients.
In a large mixing bowl, add your shredded chicken, onions, black olives, and cilantro, and combine well. Add all but 1/4 cup of the shredded cheese and lightly fold together, being careful not to squish the cheese into lumps!
Remove your sauce from the heat, and start by dunking one tortilla into the sauce, covering it completely on both sides. Place the enchi-sauce soaked tortilla in the prepared baking dish in the corner, and repeat until the bottom of the dish is covered in six to eight overlapping saucy tortillas!
Take about half of the chicken mix, and sprinkle over the tortillas. Repeat the tortilla soaking, and top the chicken mixture with another layer of them. Then sprinkle the rest of your chicken mix on top, and do a final layer of saucy tortillas.
Top with the remaining 1/4 cup of shredded cheese (this would be the point where you could throw some foil on top and and wait until morning to bake!), and bake at 375 degrees for 30-40 minutes or until it’s bubbling all the way through.
Cool for about ten minutes before cutting into eight portions (or six if you’re really hungry!), and serve the yummy enchisagne with a dollop of sour cream on top.
Now, here are a few variations I’ve tried and really liked:
Green Chile Shrimp Enchisagne
Replace the enchillada sauce with green enchillada sauce, omit the black olives, use pepper jack cheese instead of cheddar, use about two cups of cooked diced shrimp in place of the chicken, and add a can of diced green chiles to the shrimp mixture. This is fabulous with a little extra cilantro on top too!
Chipotle Chicken Enchisagne
Add one to three chopped chipotle chiles in adobo to the chicken mixture (depending on how hot you want it), replace the onions with green onions, add about 1/4 cup of sour cream to the sauce mix along with a few teaspoons of the adobo sauce.
Shredded Beef Enchisagne
Replace the chicken with 1 1/2 cups cooked shredded beef seasoned with cumin chili powder and garlic salt, and instead of adding cheese to the meat mixture, sprinkle it on top before adding the tortilla layers.