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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✅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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Easy Enchilada Casserole (remake)
This is an easy enchilada casserole that my mom used to make. It's so creamy and perfect for cooler weather.
TIP: Use the larger can of evaporated milk and leave out the corn tortillas to make a delicious taco dip!
#easyenchiladas #quickrecipe #enchiladacasserole
RECIPE:
2 lb browned ground meat
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 10oz can Enchilada Sauce (soup size)
1 small 5oz can of Evaporated Milk
1 lb Velveeta Cheese (cubed)
1 12 pk Corn Tortillas
Brown and drain the meat and add all ingredients together.
Stir until all the cheese is melted.
Layer in a 9x13 casserole dish starting with the cheese mixture.
Bake at 375F for 40-45 minutes.
Cool 10 minutes and serve with salad and Spanish rice.
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HOW TO MAKE CHICKEN ENCHILADA CASSEROLE | CHICKEN ENCHILADA CASSEROLE RECIPE #shorts
This easy chicken enchilada casserole recipe is absolutely delicious! You'll have dinner on the table in under 30 minutes.
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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.
Chicken Enchiladas
These Chicken Enchiladas make the ultimate comfort food meal! Tortillas stuffed with shredded chicken, lots of cheese and baked in the most delicious homemade enchilada sauce! Super-easy and ready in just 35 minutes.
RECIPE:
If you love Mexican food like I do then look no further than my ultimate chicken enchiladas! Soft tortillas filled with a juicy and succulent chicken filling, plenty of cheesy goodness, and a flavor-packed red enchilada sauce. I love to top my enchiladas with slices of avocado, sour cream, and cilantro, it’s the perfect comforting family meal and I don’t know anyone who doesn’t love this recipe.
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CHICKEN ENCHILADA CASSEROLE…Made with only 5 ingredients????Perfectly YUMMY ????#shorts #short #recipe
Made with only (5) ingredients...shredded chicken, Monterey Jack cheese, enchilada sauce, sour cream, and corn tortillas!! Deronda demonstrates how easy it is to prepare!! PERFECT evening dinner for family and/or friends!! Recipe below by clicking on SHOW MORE...
CHICKEN ENCHILADA CASSEROLE
Preheat oven to 375 degrees F.
Grease 13 by 9 baking dish. Set aside.
4 cups cooked shredded chicken (rotisserie chicken will do)
1 (28 ounce) can green enchilada sauce
1 1/4 cups sour cream
4 cup Monterey Jack cheese, shredded
9 (six inch) corn tortillas, cut into quarters
1. In prepared baking dish evenly layer half the chicken, green enchilada sauce, corn tortillas, sour cream, and shredded Monterey Jack cheese. Repeat layers once more.
2. Cover and bake for 40 minutes. Remove cover. Bake an additional 15 minutes, or until bubbly around edges.
3. Cool for 30 minutes. Serve!!
~~ENJOY your CHICKEN ENCHILADA CASSEROLE~~
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Deronda's channel offers many different foods that are easy and simple to make, yet delicious to eat...Appetizers, Main Dishes, Desserts, Snacks, Breads, Tips, and much more from start to finish!! An inspirational channel for the CHEF in all of us.
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#food #chicken #recipe