Chicken Enchilada Casserole l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO:
Enchilada Sauce*
▢ 28 oz canned crushed tomatoes (798 ml) no salt added
▢ 1 cup water
▢ 1 tablespoon garlic powder
▢ 1 teaspoon cumin
▢ 1 teaspoon onion powder
▢ 1 teaspoon dried oregano
▢ 1 teaspoon salt
▢ ½ teaspoon chipotle powder (you can sub smoked paprika)
▢ brown sugar
Chicken Enchilada Casserole
▢ 1 tablespoon oil
▢ 1 medium onion (diced)
▢ 1 green bell pepper (diced)
▢ 3 boneless skinless chicken breasts (about 1.5-2 lb)
▢ 10 medium flour or corn tortillas
▢ 4 cups shredded Monterey Jack cheese
▢ pico de gallo, salsa, sour cream, cilantro, lime wedges, etc for garnish as desired
Instructions
Preheat oven to 375 degrees F and lightly grease a 9x13 baking dish.
In a medium bowl, stir together all ingredients for enchilada sauce: tomatoes, water, garlic, cumin, onion powder, oregano, salt and chipotle powder. Taste and adjust to your preferences add 1 teaspoon brown sugar to balance the acidity of the tomatoes if needed.
Heat oil in a medium skillet over medium-high heat.
Add onion and peppers and cook, stirring often, until softened. Add chicken breasts and 1 cup enchilada sauce.
Cover, reduce heat to medium-low and simmer until chicken is cooked through, about 10-15 minutes (it should reach an internal temperature of 165 degrees F).
Remove chicken from pan and shred with two forks. Stir chicken back into the skillet with the vegetables.
Assemble the casserole: Spread ½ cup sauce in the bottom of the baking dish.
Cut tortillas in half and lay in baking dish so that they cover the bottom (I used 3 on the first layer, and 4 on the next two layers. Do what works for you!).
Top with ⅓ of the sauce, ⅓ of the chicken, and 1⅓ cup of cheese. Repeat 3 times, using enough tortillas to create a complete layer and topping with ⅓ of the sauce, ⅓ of the chicken and 1⅓ cup of cheese until finished.
Bake for 20-25 minutes or until heated through. Broil if desired to brown the cheese further.
Serve with optional garnishes as desired.
How to Make Creamy Chicken Enchilada Casserole
This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 cup white rice
• 1 teaspoon ground cumin divided
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1 cup salsa verde
• 2 avocados pitted
• 1/2 cup sour cream
• 1 jalapeno stem removed (optional)
• 2 boneless skinless chicken breasts cooked and shredded
• 28-32 corn tortillas
• 4 cups shredded mozzarella
✅Instructions
00:00:35 - How to make avocado enchilada sauce
00:03:38 - Quick recap Chicken Avocado Enchilada recipe
1️⃣ 00:00:10 - Make the rice by pouring rice into a medium saucepan with 2 cups water, 1/2 teaspoon cumin, chili powder, and salt. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes until all water has been absorbed or evaporated. Fluff and stir rice, and set aside.
2️⃣ 00:00:35 - Make the sauce by combining salsa verde, avocados, sour cream, jalapeno (optional), and remaining 1/2 teaspoon of cumin in a blender. Blend until smooth.
3️⃣ 00:01:10 - Mix a scoop of the sauce with the shredded chicken in a small mixing bowl, just enough to give the chicken a bit of favor.
4️⃣ 00:01:30 - Spoon another scoop of the sauce into the bottom of the pan, just enough to give the bottom a light coating. Cover the bottom a 9x13 pan with tortillas, cutting them in half as necessary. Cover the base with some of the avocado cream sauce. Sprinkle a light layer of cheese over the tortilla base.
5️⃣ 00:02:00 - Spoon half of the cooked rice over the base, along with half of the chicken. Sprinkle with another layer of cheese. Top with another layer of tortillas and spread sauce on top of tortillas. Sprinkle a light layer of cheese over the sauced tortillas. Repeat with remaining rice and chicken.
6️⃣ 00:02:30 - Top with a final layer of tortillas, smother with remaining sauce, and cover with remaining cheese.
7️⃣ 00:02:55 - Bake at 375 degrees for about 25-30 minutes until cheese is warm and bubbly. Serve hot.
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This chicken enchilada casserole is a perfect make ahead meal
Executive chef Jill Garcia Schmidt shows us how to get the family involved in the kitchen by making Victoria’s famous chicken enchilada casserole.
Easy Chicken Enchilada Casserole for Cinco de Mayo | rice a roni recipe | simple meal for families
A simple family-style casserole that is great for a busy weeknight or when company is coming over.
Thanks for watching! - Miss Annie
missannieshomeandkitchen.com
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Slow Cooker Chicken Enchilada Casserole????????????️{One of my most popular recipes!}
SLOW COOKER CHICKEN ENCHILADA CASSEROLE
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This recipe has been pinned over 800,000 times! One of the best and easy one pot slow cooker meals.
PRINTABLE RECIPE:
RECIPE:
INGREDIENTS:
1.5 lbs. boneless skinless raw chicken breasts (don't use any more than 1.5 pounds, the casserole will seem dry if you do).
28 oz. can Red Enchilada Sauce I use El Pato Brand or Los Palmas
Add these items at the end:
10 corn tortillas I use a 10-12 oz. package of soft corn tortillas.
2 cups grated cheddar cheese divided
3.8 oz. can black olives divided
SLOW COOKER SIZE:
INSTRUCTIONS:
Put the chicken breasts and the enchilada sauce in your slow cooker.
Cook on HIGH for 4 hours or LOW for 6-8 hours.
Shred the chicken with 2 forks right in the slow cooker.
Cut the tortillas into strips, add to chicken and sauce. Stir.
Add 1/2 cup of cheese and half the olives into the sauce and chicken mixture. Stir again.
Flatten the mixture.
Add the rest of the cheese and the olives on top.
Cook on low for about 40 – 60 minutes longer.
Top with sour cream (optional)
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
#crockpot #enchiladas
How to make THE BEST Baked Green Chili Chicken and Cheese Enchiladas Recipe
Hello & welcome to the Views Kitchen! Today we’ll be showing you how to make The best and most flavorful Green Chili Chicken and cheese enchiladas. The list of ingredients can be found below, thank you for subscribing and liking our content. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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-Please make this starter recipe comfortable for your home. Lots of love, Stephanie
Ingredients for green chile enchiladas
Chicken (I used 2 Chicken Breast)
Corn Tortillas
6-8 Poblano Chiles
7-9 Tomatillos
1 Bunch Cilantro (Optional- blend it with the chile and tomatillos )
2 1/2 Cups of Cheese ( I used Oaxaca)
*Mozzarella, Munster, or queso fresco
2 cups Chicken broth ( keep extra if the sauce is too thick)
2 Tablespoons Knorr Chicken Bouillon
1 Cup Heavy Cream (you can use: Milk or Half and Half)
1 Teaspoon butter
1/2 a medium onion (Optional for the filling)
Nutmeg (Optional)
Salt to taste
Garlic (Optional- blend it with the chile and tomatillos)
#greenchilienchildas #viewsontheroad #viewskitchen #enchiladas
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???? I'm Stephanie and behind the camera, you have my sister Cloud. I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes Monday - Thursday. After all, we wouldn't be here without you ???? Thank you ????
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