The Ultimate Chicken Enchilada Casserole
Ingredients
For the Enchilada Sauce:
Ingredients, For the Enchilada Sauce:
2 tablespoons olive oil
1/4 cup all-purpose flour
2 tablespoons chili powder
1 teaspoon floor cumin
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
1 (10-ounce) can diced tomatoes with green chilies, undrained
1/2 cup chopped onion
2 cloves garlic, minced
For the Chicken Enchilada Filling:
INGREDIENTS
For the Chicken Enchilada Filling:
– 2 cups cooked and shredded chicken (from one 12-ounce rotisserie chicken)
– 1 (15-ounce) can black beans, rinsed and drained
– 1 (15-ounce) can corn, drained
– 1 (10-ounce) can diced tomatoes with green chiles, undrained
– 1 (4-ounce) can diced green chiles, undrained
– half cup chopped onion
– half cup chopped green bell pepper
– half of cup chopped red bell pepper
– 1 tablespoon chili powder
– 1 teaspoon floor cumin
– half teaspoon salt
– 1/4 teaspoon black pepper
For the Casserole:
1 pound boneless, skinless chicken breasts
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can corn, drained
1 (4 ounce) can diced green chiles
1 (10 ounce) can diced tomatoes with green chiles
1 (10.seventy five ounce) can cream of mushroom soup
1 (10 ounce) can enchilada sauce
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/4 cup chopped fresh cilantro
Instructions
To Make the Enchilada Sauce:
In a large skillet, brown the bottom chicken over medium heat. Drain off any extra grease.
Stir in the enchilada sauce, chili powder, cumin, and salt. Bring to a simmer and cook dinner for 10 minutes, or until the sauce has thickened.
To make the enchilada filling, mix the cooked chicken, black beans, corn, and cheese in a big bowl. Mix well.
To assemble the casserole, unfold 1 cup of the enchilada sauce within the backside of a 9×13 inch baking dish.
Top with 6 tortillas, overlapping barely.
Spread with half of the enchilada filling.
Repeat layers.
Cover with foil and bake at 350 levels F for 20 minutes, or till the casserole is heated by way of.
Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
To Make the Chicken Enchilada Filling:
Instructions, To Make the Chicken Enchilada Filling:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the chicken to the skillet and cook dinner until browned on all sides.
3. Add the onion and green bell pepper to the skillet and cook until softened.
4. Add the chili powder, cumin, oregano, and salt to the skillet and cook dinner for 1 minute.
5. Add the tomato sauce and chicken broth to the skillet and bring to a simmer.
6. Reduce warmth to low and simmer for quarter-hour, or till the chicken is cooked by way of.
7. Remove the skillet from the warmth and let cool barely.
8. Shred the chicken and return it to the skillet.
9. Stir within the cheese and sour cream chicken enchilada recipe cream.
10. Taste and modify seasonings as needed.
To Assemble the Casserole:
Instructions
To Assemble the Casserole:
• Preheat oven to 350°F (175°C).
1. Spread 1 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.
2. Layer the tortillas, overlapping barely, over the sauce.
3. Top with half of the chicken, half of the cheese, and half of the remaining enchilada sauce.
4. Repeat layers.
5. Sprinkle with remaining cheese.
6. Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
To Bake the Casserole:
Preheat oven to 350 levels F (175 degrees C).
Pour the cooked enchilada mixture into the prepared baking dish.
Cover the enchilada combination with the shredded cheddar cheese.
Bake in preheated oven for 20 minutes till the cheese is melted and bubbly.
Let stand for 10 minutes earlier than cutting into squares to serve.