If you haven’t yet had enchilada casserole you best get to making yourself some, man!

I don’t know about you all but I am a mega fan of Mexican food, especially enchiladas. I love piling them high with salsa, sour cream, and guacamole sauce. My cousin Ralph was visiting us from Chicago last month. Now, Ralph is a bigwig chef at a pretty popular restaurant in the Windy City were all sorts of classy foods are served. I’ve been there once and the food is great!

However, cousin Ralph gets sick of making classy foods and sometimes wants to make those home-cooked dishes that he grew up eating. Nothing beats a delicious enchilada casserole, right?

When Ralph came to visit he made us this wonderful enchilada casserole that totally swept us off our feet. I can’t wait to share the recipe with you all!

Enchilada casserole is a great meal to make on any day of the week. Typically, the whole family will dig it. If you are into spicy foods then consider adding some jalapeno peppers to the mix for a bold kick of hotness. I don’t usually do this because my kids would not enjoy that but I do add a small pinch of cayenne pepper. Make this enchilada casserole to fit your flavor needs. Cousin Ralph says this casserole is a breeze to make.

Ralph speaks the truth as I made this enchilada casserole myself the other night.

Ingredients

• 1 tablespoon Wesson corn oil
• 2 pounds shredded rotisserie chicken
• 1 cup chopped white onion
• 1 cup chopped green pepper
• 2 cloves garlic finely chopped
• 1 cup fresh whole kernel corn
• 16 ounce can Heinz stewed tomatoes
• 4 ounce can chopped mild green chilies
• 1 teaspoon McCormick chili powder
• 1 teaspoon ground cumin
• 16 corn Ortega tortillas
• 1 pound Kraft Monterey Jack cheese shredded
• 8-ouncee jar prepared salsa
• 2 tablespoons chopped green onion
• 15 ounce can tomato sauce

Instructions

In large skillet heat oil over high heat.

Add shredded chicken, onion, pepper and garlic then sauté stirring constantly until meat is slightly browned.

Stir in corn and remove mixture to large bowl.

In small skillet heat stewed tomatoes, tomato sauce, chilies, chili powder and cumin to boiling stirring to break up pieces of tomato.

Heat oven to 400.

Spoon 1/2 cup sauce into bottom of shallow baking dish .

Stir 1/2 cup sauce into chicken mixture.

Working on waxed paper dip a tortilla in sauce then fill with 1/4 cup meat mixture and 2 tablespoons cheese.

Roll up and place in baking pan.

Repeat to make 2 layers of 8 enchiladas then stir any remaining meat mixture into sauce and pour over enchiladas.

Sprinkle with remaining cheese.

Spoon salsa over top and bake 30 minutes.

Sprinkle with chopped onions and serve immediately.