Seafood Enchilada Casserole
 

This is such a satisfying, versatile dish that can also be prepared using rotisserie chicken and is easy to double (just use a bigger baking dish).  You can make it ahead, store in the refrigerator or freezer, then pop into the oven at the opportune moment.

 

Total Time: 1 hour;  Makes 6-8 servings.

 

Ingredients: 

  • 12 5-6 inch diameter corn tortillas (white or yellow)
  • 1 cup each of cooked baby cocktail shrimp and slivered imitation crab (or 2 cups shredded rotisserie chicken)
  • 4 cups salsa verde or tomatillo salsa
  • 2 cans mild, diced green chiles
  • 1 cup light sour cream
  • 1-1/2 cups Mexican blend shredded cheese or Monterey Jack
  • ½ cup chopped fresh cilantro
  • 1/3 cup vegetable oil
 
Directions:
 
Pre-heat oven to 375 degrees.  In a medium skillet, drizzle vegetable oil into the pan and tilt to evenly coat the bottom with the oil. Heat one tortilla at a time, about 15 seconds per side, then drain on a paper towel. Repeat with all the tortillas, adding small drizzles of oil as you go.

 

Using an 8” x 8” square glass baking dish, start layering your casserole, starting with ½ cup salsa spread evenly on the bottom.  Spread 4 tortillas over the salsa, overlapping them and slightly rising up the side of the pan about an inch.  Sprinkle with half of the shredded chicken and one can of the mild diced green chile. Drizzle 1 cup salsa over the chicken and spread evenly, then dollop 1/3 cup of the sour cream in teaspoon size drops over the salsa.  Now repeat, layering four tortillas slightly overlapped, the rest of the chicken, mild diced green chile, 1 cup salsa, 1/3 cup sour cream in dollops. Top with four more overlapping tortilla, 1 cup salsa, 1/3 cup sour cream in dollops then the shredded cheese.

 

Bake in the oven for 30-35 minutes or until casserole is bubbling and the cheese is melted. Cut into 6-8 servings, sprinkle with cilantro and enjoy.