I’m Making Ree Drummond’s Easy Chicken Casserole on Repeat

It eats like a game-winning touchdown pass.

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One of my very athletic friends joined the Gay Flag Football league in Austin, Texas, so we joked that I'm already pinning appetizer ideas for his upcoming Super Bowl debut in February.

Never mind that I live 1,300 miles away from him in Los Angeles, which makes game day tailgating a little more complicated (mere logistics). But my passion for food-fueled spectating knows no bounds. No matter the city, every hopelessly devoted fan needs sustenance!

If it's football season in America, almost all of us love munching on chicken, corn, cheese, and tortilla-type snacks. Ah, if only we could eat all of those things together. (I thought you'd never ask.)

Luckily for us, when it comes to the most important part of any sporting event—ahem, mealtime—Ree Drummond's Chicken Enchilada Casserole eats like a game-winning touchdown pass with all of your flags still attached.

Simply Recipes / Lauren Bair

How To Make Ree Drummond’s Easy Chicken Enchilada Casserole

I adore the fresh and tangy canned green chiles, the gooey cheese, and the loads of cilantro in this enchilada casserole. Plus, using shredded rotisserie chicken makes this a weeknight no-brainer. Here’s how you make this easy casserole:

After sautéing onions, garlic, and jalapeño (minus the seeds) until they're soft, add the chicken, green chiles, paprika, salt and pepper, and all but 1/2 cup of your green enchilada sauce. You'll use that reserved sauce to layer your casserole in the dish. Take the pan off the heat, and stir in that gorgeous sour cream.

To build the casserole, Ree gives us enchilada vibes—but with lasagna-style layering using tortillas cut in half. Pour the 1/2 cup of green enchilada sauce into your 9x13-inch baking dish, tip it into the corners like you're panning for gold, then place 12 halved tortillas along the bottom of your dish using roughly eight straight edges along the perimeter and four halves to cover the middle. I promise it works even if you miss a spot.

Layer in a third of your chicken mix, a third of your cheese, and repeat the tortilla-chicken-cheese strategy two more times. Bake until the cheesy topping is golden brown, and rest it for 10 minutes before serving. 

Read More: I Asked 3 Experts to Name the Best Store-Bought Corn Tortillas—They All Said the Same Thing

Simply Recipes / Lauren Bair

How To Serve Ree Drummond’s Tasty Chicken Enchilada Casserole

Those earthy, slightly nutty corn tortillas sold me on these reimagined enchiladas that I would make any day of the week. As I took a bite, I happened to glance outside to see a glowing half-moon peeking out from behind a palm tree and thought, That looks just like a half tortilla…

This casserole serves eight to 10 portions, or you can let everyone scoop to their heart's delight with a big spoon. It also goes really well with taco toppings like hot sauce, guacamole, pickled jalapeños, or a dollop of sour cream.

I'm all for a meal at the table while quality-timing with loved ones, but this is one of those recipes that just might taste a little better in front of the TV. Make it ahead and bake it when you're ready; plus, leftovers last in the fridge for days. Winning isn't everything, but nailing a cozy, nutritious meal for a crowd means this MVP's going to Disneyland.

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Simply Recipes / Lauren Bair

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