BEEF ENCHILADA CASSEROLE how to make / with homemade ENCHILADA SAUCE ❤
This is a modern version of enchiladas, BEEF ENCHILADA CASSEROLE is a meal in itself, I serve it with the traditional refried beans and mexican rice or with a simple salad and avocado, and you can't forget the sour cream...the key ingredient for enchiladas is the rich flavor of the chili powder, paprika, and corn tortillas, and it's so much quicker in a no roll casserole. BEEF ENCHILADA CASSEROLE can be made the day before then refrigerated until ready to use and it will definitely be a hit in your home.
● CHECK CASSEROLE IN THE OVEN AFTER 25 MINUTES , IF BUBBLY, ITS READY OR LEAVE IT A LITTLE LONGER. (REMOVE FROM OVEN WHEN BUBBLY)
MEAT INGREDIENTS
1 LB. 80/20 ground beef (drained)
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp pepper
1 tsp salt
2 TBSP canned green chilies
ENCHILADA SAUCE
3 Tbsp melted butter (unsalted butter) (you can add little bit more if needed)
3 Tbsp All purpose flour
2 1/2 Tbsp chili powder (I used Gebhardts)
1 Tbsp paprika
3 C. Chicken Broth (low sodium)
2 tsp garlic powder 1 tsp onion powder
1 tsp ground cumin
2 tsp tomato paste
1 tsp chicken bouillon (you can add more if you like)
1 tsp oregano
1/2 tsp sugar
1/2 tsp pepper (you decide)
TASTE AND ADJUST
TORTILLAS
3/4 C. vegetable oil
12 corn tortillas (depending on your casserole size)
ADDITIONAL INGREDIENTS
3 C. Colby Jack Cheese (freshly grated)
Finely chopped onions (to your liking)
Sour Cream (to your liking)
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Green Chile Chicken Tortilla Casserole | ONIE Project
Check out this warm, cheesy casserole that the whole family will love! This easy dinner combines chicken breast, poblano peppers, and homemade tomatillo salsa to serve 6. Find the full recipe here:
Ingredients:
Non-stick cooking spray
3 cups Tomatillo Salsa Verde*
2 (12.5 oz) cans cooked chicken breast, drained & shredded
1 medium onion, diced
2 poblano peppers, diced
1 tsp ground cumin
1 1/2 cups shredded fiesta blend cheese, divided
9 (6 inch) corn tortillas, halved
1 jalapeño, sliced
1 roma tomato, diced
1/4 cup minced fresh cilantro
*find this recipe at
Preparation:
1) Preheat oven to 375°F. Lightly coat a large baking dish with cooking spray. Cover bottom of the dish with a thin layer of salsa.
2) In a large bowl, add chicken, onion, peppers, cumin & 1/2 of the cheese. Mix well.
3) Arrange six tortilla halves over the salsa mixture, overlapping slightly. Top with 1/2 of chicken mixture & 1/3 of salsa, spreading evenly. Add six more tortilla halves & top with remaining chicken & 1/3 of salsa. Add six more tortilla halves & cover with remaining salsa & cheese, spreading evenly. Place jalapeños evenly on top.
4) Cover with foil & bake 40 minutes. Serve topped with tomato & cilantro.
Find more simple, tasty & healthy recipes online at
Chicken Enchiladas (the best) Rachel cooks with love ❤...press down arrow for recipe.
Chicken Enchiladas (the best)... Rachel cooks with love ❤
FORGOT TO MENTION THAT I ADDED 2 TBLS CHICKEN CONSOMME TO BROTH) pls adjust.
2 chicken breasts
5 medium green tomatoes
2 1/2 tablespoons butter
1 tbls olive oil
Salt
Pepper
1/2 tsp cumin
1/2 tsp oregano
2 garlic cloves
1 4oz. Can green chilies
2 cups chicken broth
1 handful finely chopped cilantro + a little pinch more for garnish
1/4 chopped onions
Grated cheese (Monterrey Jack, pepper jack, cheddar and mozzarella)
Mexican crema10 corn tortillas
Boil chicken till well cooked with 1 big garlic clove, salt and 3 cups water... set chicken to cool, and reserve broth
In a blender I pureed tomatoes, 2 big garlic cloves and small can of green chilies with 1/4 cup water and set aside
I melted 2 1/2 tbsp butter and 1 tbsp olive oil
Added 2 tbsp flour and whisked non stop till golden brown, then added 2 cups broth
Simmer 5 minutes
After 5 minutes, I added chopped cilantro, cumin, oregano, salt, pepper (adjust salt to your liking)
Simmered on low for 5 more minutes
While simmering, I heated oil in another pan and quickly dipped tortillas 1 at a time in and out...set aside
Got my baking dish and put enough green sauce to coat bottom well, then drizzled crema
Filled my tortilla with chicken, onions, cheese and little sauce (rolled enchilada and set in dish)
I rolled enchiladas side by side leaving a little space in between each
I spread sauce over enchiladas then drizzled crema and topped with cheese, crema and a little chicken bits
I put in oven and baked for approximately 15 minutes on 350°
Served and garnished with cilantro, chopped tomatoes and crema and a pinch of love.❤
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
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
——
????????Many of the items used in the video are on our Amazon Store Front. Link Below
Our AMAZON STOREFRONT:
—————
-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
--
——————————
???? 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 ????
———————————
???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
__________________________
????Instagram
Facebook (Viewsontheroad MexicanRecipes)
Keep me cool views club and follow us on all our social media ????
Viewsontheroad TIKTOK
Viewsontheroad2 en Español ????????
????Las Doñas????
????If you would like to donate to “Views on the Road” Thank you
———————————————————
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. The decision is yours, and whether or not you decide to buy something is completely up to you???? This is not a sponsored video.
The best “Green Chili Chicken Enchilada Casserole
This dish was one of my family favorite dish
List of Ingredients:
6-8 pieces of roasted Anaheim Peppers ( mild, medium heat)
Mexican four Cheeses
Butter
1 LBS of Cream of Chicken
1 whole roasted chicken
1 whole white onion minced
2 cloves of garlic minced
Salt and pepper
1 3/4 cup of milk
Corn tortillas
Chicken Enchilada Casserole
Yo. We are all about this Chicken Enchilada Casserole. All about it. SHARE IT! ❤, Cooking Panda
Facebook:
Instagram:
Snapchat: mrcookingpanda