Now I really had to ponder what to call this recipe, it combines elements of chicken enchiladas, chicken burritos, and chicken mexican lasagna really so I decided to just call it casserole, chicken enchilada casserole. This dish is fairly simple, not very time intensive, and well, my picky 2 year old ate three servings if that says anything for the taste.
-8 chicken drumsticks
-3/4 cup salsa of the hotness of your choice (I use mild Chunky Pace)
-4 oz. can diced green chilies
-15 oz. can black beans (drained and washed)
-15.25 oz. can sweet yellow corn (drained)
-1/2 lb. mozzarella or Monterrey jack cheese shredded (the net tells me this is roughly 2 cups, I just cut a 1 lb. block in half)
-1 small onion diced (half if it’s a biggin’, add to your taste)
-3 tbsp. butter
-3 tbsp. flour
-1 cup sour cream
Alrighty, let’s get to the chicken enchilada casserole instructions:
Take your chicken, toss it in a pot of boiling water, and let it cook. It can be frozen or thawed, you’re shredding it anyway. How long it takes to boil to done will depend on the size of the drumsticks and if they are frozen. Preheat your oven to 425 degrees.
Once the chicken is done, pull it, remove the bones and skin and shred the meat. In a medium bowl mix the salsa, green chilies, black beans, corn, mozzarella or Monterrey cheese, and onion with the chicken. Place this mixture into the tortillas and roll like a burrito. Fill a 13 x 9 baking dish this way. Don’t worry if you have leftovers, the filling is fully cooked and is great with chips or on salads. Set this aside.
Melt 3 tbsp. butter over medium heat. Add 3 tbsp. flour and mix until blended. Reduce heat, add 8 oz. chicken broth or water and bouillon, cook until bubbly and thick. Remove from heat and add 1 cup sour cream, mix until creamy and delicious. Pour on top of burritos. Top with the Colby jack or cheddar and bake for 15-20 minutes. (Just until the cheese is melted and has that golden greatness that cheese gets when baked.)