Absolutely one of our favorite casseroles! Tastes amazing and heats up well. Keep those lunches simple and make use of your leftovers you guys!
Olive oil spray
1 TBLS olive oil
1 onion, minced
1 tsp Himalayan pink salt
1/4 tsp freshly ground black pepper
1 TBLS minced garlic
3 TBLS chili powder
2 tsp ground cumin
1 (15 oz) can tomato sauce (no sugar added)
1/2 cup water
2 lb. cooked boneless skinless chicken breast, shredded (from 4 medium or 3 large chicken breasts)
1 (4 oz can) diced green chile peppers
1/2 cup packed minced fresh cilantro (1 oz)
2 cups shredded sharp cheddar
Preheat oven to 400 degrees, spray a 9 X 13 baking dish with olive oil spray. Yes, I really do use foil pans for the most part, especially if we are boondocking and off-grid and we want to conserve water.
Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until it smells amazing. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
You can strain the enchilada sauce if you wish. I usually don’t.
In a large bowl, combine the shredded chicken, the enchilada sauce, chile peppers, cilantro and 1 cup cheese.
Transfer the mixture to the prepared baking dish. Sprinkle with the remaining cheese.
Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.