Chicken Enchilada Casserole

This chook Enchilada Casserole recipe is the whole lot you like approximately fowl enchiladas…stacked into scrumptious layers as opposed to rolled up. And made with the nice selfmade enchilada sauce recipe.

Chicken Enchilada Casserole

On every occasion everyone asks what meals I miss most in the States, my on the spot answer remains similar to it became on week one after moving to Europe — Mexican food.

It’s made with my favorite smooth home made enchilada sauce, which mechanically bumps any enchilada recipe up a mega notch.  It’s smooth to customize with any of your favourite enchilada fillings.  It makes a huge batch, that is ideal for a celebration, or wrapping up to take to a pal in need, or just having extras for leftovers.  It’s made with corn tortillas and is certainly gluten-unfastened.  And it's miles downright delicious comfort food, anyplace inside the world existence might also discover you.

Chicken Enchilada Casserole

INGREDIENTS:

  • 1 tablespoon olive oil
  • 1 medium white onion, peeled and diced
  • 1 large red bell pepper, cored and diced
  • 1 (4 ounce) can diced green chiles
  • 2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
  • 1 (8 ounce) can whole kernel corn, drained
  • 3 cups (about 1.5 pounds) shredded or diced cooked chicken
  • 3 cups red enchilada sauce, homemade or store-bought, divided
  • 12 corn tortillas, halved
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado

INSTRUCTIONS:

  1. Heat oven to 375°F. Mist a 9×thirteen-inch baking dish with cooking spray; set aside.
  2. Warmth oil in a huge sauté pan over medium-excessive warmness.  upload onion and bell pepper and sauté for 6-7 minutes, or until softened.  Stir within the diced green chiles, beans, corn, chook and a pair of cups enchilada sauce, and stir to mix.  cast off from warmth and set aside.
  3. Pour approximately half cup of the ultimate enchilada sauce in the baking dish, and spread until the lowest of the dish is evenly coated. top with a layer of approximately 8 tortilla halves, so that the complete dish is included. pinnacle frivolously with 1/3 of the hen combination, followed through 1/3 of the cheese.  Repeat with every other layer of tortillas, chook aggregate, and cheese.  observed through a final layer of tortillas, chook combination, the closing half cup of enchilada sauce, and cheese.
  4. Cowl the pan with aluminum foil, then bake for 20 mins.
  5. Dispose of pan and eliminate aluminum foil. find and bake for 10 more mins, till the cheese is thoroughly melted.
  6. Get rid of from the oven and serve heat, garnished with your desired toppings.

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