Patterson's Mopping Sauce
Patterson's Mopping Sauce
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Nancy’s BBQ Chicken Enchilada Casserole Recipe

Nancy’s BBQ Chicken Enchilada Casserole Recipe

Our dear friend Nancy Dalman took a classic Southern Living recipe and made it her own. Her BBQ Chicken Enchilada Casserole is great for a weeknight, but also classy enough for a weekend party. We like to add a little spice to ours by adding fresh jalapenos on top before serving.


Total Time: ~ 45 minutes


Serving Size: 4 - 6 


Ingredients

  • 9 corn tortillas
  • 1.5 cups rotisserie chicken, shredded
  • 1 cup corn, rinsed and drained
  • 1 cup black beans, rinsed and drained
  • 2 chopped fresh tomatoes
  • 1/4 cup cilantro, chopped
  • 1 cup Patterson’s Mopping Sauce
  • 1 cup red enchilada sauce
  • Large pinch of cumin
  • Small pinch of chili powder
  • Smaller pinch of sage
  • 1 1/2 cups sharp cheddar cheese, shredded


Directions (for potato)

  • Preheat oven to 375 degrees. 
  • Spray a 9x9 baking dish with cooking spray. 
  • Combine the rotisserie chicken, corn, black beans, tomatoes and cilantro. I
  • In a separate dish, whisk together Patterson’s Mopping Sauce, red enchilada sauce, and spices. 
  • To assemble, add 3 of the corn tortillas to the bottom of the baking dish. Spread 1/3 of the chicken mixture evenly on top of the tortillas and top that with a 1/3 of the cheese. Repeat the process ending with chicken and cheese on top. 
  • Bake for 20-30 minutes or until the cheese is melty and bubbly.

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