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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This chicken enchilada casserole is a perfect make ahead meal
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Taco Casserole – Mexican Casserole – Low Carb Keto Recipes
▼ Please see the description below for ingredient amounts ▼
Taco Casserole. This very easy to make, low carb casserole is full of flavor and not only makes a fantastic meal for Taco Tuesday, but is also great for meal prep Sundays
#ketorecipes #lowcarbrecipes #papag #tacocasserole
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Taco Seasoning:
1 Tbs chili powder
1/2 Tbs cumin
3/4 tsp onion powder
3/4 tsp garlic powder
1/4 tsp cayenne pepper
1/2 tsp ground black pepper
3/4 tsp salt
Taco Casserole:
8x8 inch baking dish
1 lb. ground beef
3 green onions, chopped
1/2 Tbs minced garlic
1 10oz. can rotel, drained
Taco Seasoning, divided
4 eggs
1/2 cup heavy cream
2 Tbs sour cream
8 ounces shredded Monterey jack cheese, divided
1/4 cup sliced black olives
1/4 cup sliced pickled jalapenos
Makes 6 Servings
Per Serving:
481 calories / 38.6g fat / 3.79g net carbs / 18.13g protein
UNLESS SPECIFICALLY STATED OTHERWISE, ANY PRODUCT/INGREDIENT USED OR RECOMMENDED IN THIS VIDEO IS MY OWN PERSONAL PROPERTY OR OPINION.
All nutrition information provided is approximate. Please read and use your own labels for more precise information.
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Tangy Tortilla Casserole
This recipe is from The Hollywood Bowl Cookbook (1984). The casserole is absolutely delicious even if you assemble it, as I did, in a too-large baking dish! Use a 3 quart baking dish (smaller than 9x13) if at all possible. Ingredients as they appear in the cookbook are listed below; printable recipe is on my website here:
Tangy Taco Casserole
Ingredients for a 3-quart baking dish (6-8 servings)
1 1/2 lbs ground chuck or sirloin, crumbled (I used 1 lb of vegan Beyond Beef)
1 chopped medium onion
16 oz. can tomatoes (I used a 14.5 oz can of diced tomatoes)
10 oz. can enchilada sauce
2 1/4 oz. can sliced olives with liquid
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
8 corn tortillas, softened
1 cup small curd cottage cheese
1 egg
1/2 lb. Jack cheese, thinly sliced
1/2 cup grated Cheddar cheese
1/2 cup finely crushed packaged tortilla chips
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If you love Mexican Food then you will love Mexican Chicken Casserole. Here are the INGREDIENTS. :) 3 Cups Crushed Corn Chips, 1 Can black beans, 2 Cups Chopped Chicken Cooked, 1 Tsp Cumin, 2 Cans cream of Mushroom or Chicken, 1 Can Diced Tomatoes, 2 Cups Jack Cheese, 2 Cups Cheddar Cheese, 1 Onion, Jalapenos, Cilantro. #casserole
Chicken and Tortilla Chip Dump Casserole | Good Cook
This super easy Chicken and Tortilla Chip Casserole is a total FIESTA in your mouth! It's such a cinch to make too!