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.
How to Make Ree's Chicken Tortilla Casserole | The Pioneer Woman | Food Network
Get ready — Ree is preparing a hearty chicken casserole with BIG Tex-Mex flavor.
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How to Make Ree's Chicken Tortilla Casserol | The Pioneer Woman | Food Network
Breakstone's Layered Enchilada Bake
This recipe features another Kraft Kitchen short cut: instead of rolling the tortillas, you layerthem. Find more Breakstone's Sour Cream recipes on our Facebook page
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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Layered Beef Enchilada Casserole
This is such an easy and flavorful recipe, great for a quick weeknight meal.
Enchilada recipe
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Beef Enchilada Casserole
Enchiladas without all the work – this Beef Enchilada Casserole recipe is family friendly and done in under 30 minutes! It’s the perfect dinner for when time is short but you still want a lot of flavor.
Get the full printable recipe here:
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1 lb ground beef
1 teaspoon taco seasoning
1/4 teaspoon salt
1 10-oz can enchilada sauce
3/4 cup water
1/2 cup medium thick and chunky salsa
12 (6-inch) corn tortillas
1/4 cup fresh cilantro, chopped, divided
1 cup shredded Colby Jack cheese
sour cream and lime wedges, for serving
Preheat the oven to 350ºF.
Heat a large skillet over medium-high heat and add the ground beef, taco seasoning and salt. Cook, stirring and breaking up the beef, until the beef is browned and cooked through. Drain any fat, if needed.
Add the enchilada sauce, water and salsa and bring to a boil. Cook for 4-5 minutes, until slightly reduced. Remove from the heat.
Stack the tortillas and cut into 1-inch strips. Arrange half of the tortilla strips in the bottom of a 9-inch deep dish pie dish. Add half of the beef mixture, then sprinkle half of the cheese over the top. Sprinkle 2 tablespoons of the chopped cilantro on top. Repeat the layers, using the remaining tortillas, beef and then cheese.
Bake until the cheese is melted and bubbly, about 10 minutes. Sprinkle the remaining cilantro over the top before serving. Serve with sour cream and lime wedges.
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