24 Aug Laura: Enchilada casserole for a crowd

Montana—One staple that can be found in my pantry is canned chicken. About any casserole can be made with the pre-cooked goodness on the fly, and “on the fly” is the story of my life in the summer.  

While east of Billings, I had 20 mouths to feed from my tiny camper kitchen. I needed to change things up and wanted to make enchiladas, but this harvest mama didn’t have the time or room to roll up or bake 60 enchiladas. So, the next best thing is chicken enchilada casserole, in the crockpot of course, for more efficient cooking and transport.  

I didn’t have a recipe so its not an exact science, but I basically used similar ingredients as if I were making actual enchiladas.  

1 bag of 8” tortillas, 72 oz

1 Chicken broth, 48 oz

1  container of sour cream, 8 oz

1 value pack of canned chunk chicken breast, 50 oz

2  cans Rotel, 10 oz

1 or 2 green chile sauce, 28 oz—depending on desired taste and need for liquid

1 shredded cheese of choice, 16 oz

Shred tortillas, dump and mix all ingredients together. Cook in the crockpot until thoroughly warmed and bubbly.  

Does this casserole have the same satisfying affect as cutting into the perfect enchilada? No. However, it is a close second and much easier when having to cook for a crowd in a tight space.  

The video below shows the process. Note, I would have normally used a Mexican blend of white cheeses but on this day I had to compromise with cheddar.  

Laura Haffner can be reached at laura@allaboardharvest.com.

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