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 Tortilla Casserole
Packed with chicken, beans, tomatoes, and tortillas, this chicken tortilla casserole is one of my favorites, no matter the season. The best part is that once this casserole is baked, it can be customized by anyone in your family. Top it with guacamole, sour cream, spicy peppers, or anything your heart desires, and it will be a delicious weeknight meal.
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INGREDIENTS
- 1 medium onion, diced
- 2 large bell pepper, seeds removed and diced
- 1 tsp kosher salt
- 1 tbsp chili powder
- 3/4 tsp cumin
- 2 15-oz cans fire-roasted diced tomatoes
- 1 15-oz can tomato sauce
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 15-oz can red kidney beans, drained and rinsed
- 6 flour tortillas
- 4 cups shredded cheddar cheese
- 1/2 cup chopped cilantro
INSTRUCTIONS
- In a large skillet, heat 2 tbsp of neutral oil over medium heat. Add the onion, bell pepper, and salt. Sauté until the vegetables are translucent and beginning to brown, 4-6 minutes. Add the chili powder and cumin. Stir the spices into the hot oil to bloom the spices for 30 seconds.
- Add the diced tomatoes and tomato sauce and stir to incorporate. Place the chicken breasts over the tomatoes and bring the mixture to a low simmer. Once at a simmer, cover and cook until the chicken breasts reach 160°F, 12 to 15 minutes. After the chicken has cooked, remove the breasts from the pot and set them aside to cool. Add the kidney beans to the tomatoes and stir to combine.
- When the chicken is cool enough to handle, shred the breasts into small pieces.
- Preheat the oven to 350°F.
- Remove the tomatoes and beans from the heat. Grease a 9x13 baking dish and spread ½ cup of the tomato mixture over the bottom of the baking dish. Add the shredded chicken to the mixture and combine. Lay two tortillas over the thin layer of tomatoes. The tortillas will overlap. Add 1/3 of the tomato mixture and spread evenly. Sprinkle with 1 cup of cheese and 1/2 of the chopped cilantro. Repeat these layers two more times ending with the final two cups of cheese on top of the casserole.
- Bake in the preheated 350°F oven until the cheese is beginning to brown and the casserole is bubbling throughout, 45-55 minutes. Once baked, remove from the oven and cool for 15 minutes before serving.
#dinner #recipe #tortillas #chicken #southwestern
Chicken Tortilla Casserole - Easy Amazing Recipe!
This is one of my favorite recipes to make. It's an easy, quick, all in one meal that requires no sides. Great for meal preps. Let me know what you think! Like, subscribe, share, enjoy!
#cookingwithciro #healthycooking #chili #healthyfood #chicken #chickenrecipe #chickendinner #tortilla #foodbowl #yummy #delicious #homemade #letseat #casserolerecipe #casseroles
Chicken Enchilada Casserole
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Have it ALL in just ONE BITE of this PASTEL AZTECA | Mexican Chicken Tortilla Casserole
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It’s another beautiful day and today we are making the most perfect and delicious PASTEL AZTECA, aka a Mexican Chicken Tortilla in Poblano Sauce Casserole, I promise you this is all you will ever need! when you craving something tasty full of flavor☺️ I hope you enjoy them as much as we do and if you do please let me know in the comments and if you new here, welcome, become part of our family it is FREE, just hit that subscribe bottom ☺️ I promise you, you will not regret it ♥️ love you all thank you again got joining us today!
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PRO TIP!!!!
✅if you want it a little more wet, simply add more broth to your sauce
✅want it more spicy add Chile serranos
Ingredients: 9x13 baking dish
31/2 lbs chicken breast
8 Chile poblanos;divided
Chile serranos or jalapeños (optional)
1 1/2 onion; divided
4 garlic cloves;divided
Handful of cilantro
4 oz cream cheese
1 cup crema mexicana(table cream or you can use sour cream and add milk)
Sweet corn kernels
Chicken bouillon I used 1 1/2 tbsp
1 tsp black pepper
Salt to taste
1 serving of love????
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Recipes in Spanish:
#poblano #chickencasserole #mexicanrecipes
Cheesy Chicken Tortilla Casserole
Printable Recipe:
Ingredients:
* 1.5 lbs. Chicken Breasts (cooked and pulled)
* 8 Corn Tortillas (torn into bite-sized pieces)
* 10.5 oz. Condensed Cream of Chicken Soup
* 8 oz. Sour Cream
* 4.5 oz. Chopped Green Chilies
* 14.5 oz. can Diced Tomatoes (drained)
* 8 oz. Shredded Sharp Cheddar Cheese
Instructions:
1. Preheat oven to 350º F.
2. In a large bowl, combine all ingredients, reserving half of the cheese.
3. Spread in a 13 x 9 inch baking dish.
4. Cover and bake for 40 minutes.
5. Uncover, and top with remaining cheese. Bake uncovered for 10 minutes.
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