Easy, Cheesy Enchilada Casserole Recipe
If you like enchiladas, you'll love this recipe. Homemade enchilada casserole has all the flavor of enchiladas with minimal work. In fact, you can even make this in a toaster oven. Chef Matt Degen shows how to whip up this enchilada dish in 30 minutes.
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Arrange 7 Tortillas In The Pan Like THIS & Wait 40 Minutes – WOW!
XXL Chicken Fajita Crunchwrap ⬇️ SCRUMDIDDLYUMPTIOUS RECIPE BELOW ⬇️ We've all had a crunchwrap, and we all love them because honestly... they are just awesome! But you know the one thing that's missing from a crunchwrap? It could be bigger! In addition to making an XXL version, we're mixing up the filling and stuffing it with chicken fajitas – with bell peppers this crunchy, you won't even miss that unnecessary tostada shell.
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You can find the nifty chopping board featured in the recipe video here:
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You'll Need:
- 7 tortillas
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 1 lb chicken breast
- 1 red onion
- 1 tsp paprika
- 1 tsp cumin
- 1 tsp cayenne pepper
- 1 tsp salt
- ⅓ cup olive oil
- 4 oz shredded monterey jack
- 4 oz shredded cheddar
- 1 bunch of scallions, sliced
- 1 green chili pepper, sliced
- 1 tomato, diced
- 1 tbsp cilantro
Extra:
- 10.5 or 12 cast iron skillet
Here's How:
1. Preheat the oven to 400°F. Core the bell peppers and cut them into strips. Peel the onions and cut them into strips, as well as the chicken breasts. Put everything in a bowl, add paprika, salt, cayenne pepper, cumin, and olive oil and mix well.
2. Pour the marinated chicken and vegetables into a casserole dish and cook for 15 minutes.
3. Brush a cast iron skillet with olive oil and line it with 6 tortillas, as shown in the video. Sprinkle half of the cheddar and Monterey jack cheese over the tortilla in the middle of the pan.
4. Spread the cooked chicken fajitas over the cheese.
5. Add the diced tomatoes, scallions, chili pepper, and cilantro and sprinkle the remaining cheese on top.
6. Place the last tortilla on top and fold the overlapping tortillas towards the middle of the pan. Put the skillet in the oven and cook at 350°F for 40 minutes.
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LAYERED CHICKEN ENCHILADAS Recipe | Easy Enchilada Sauce Recipe
Here is a simple and quick way to make chicken enchiladas. They are delicious and cheesy. PLEASE SUBSCRIBE and Thank you! RECIPE BELOW
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INGREDIENTS
2 1/2 to 3 lbs shredded chicken
18 corn tortillas
16 oz block of Monterey Jack cheese (shredded)
SAUCE RECIPE
1/4 cup oil
6 tbls all purpose flour
2 tomato chicken flavored bouillon cubes (Knorr brand)
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp ground cumin
2 tbls ground chili powder
3 1/2 to 4 cups water (depends on how runny you like your sauce)
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MUSIC
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Late Summer/Early Fall Tortilla Casserole
This casserole is essentially a lasagna-style layering of tortillas, enchilada sauce, sautéed vegetables, beans, cheese, and herbs.
Here's the full recipe:
And here are a few links to the components in the casserole:
Sourdough Flour Tortillas:
You could use non-sourdough Flour Tortillas:
Slow-Cooker Black Beans:
Enchilada Sauce:
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.
This channel receives compensation for purchases through affiliate links.
CHICKEN ENCHILADA CASSEROLE | How to make a CHICKEN ENCHILADA CASSEROLE
Today I'm going to show you how I make a Simple Chicken Enchilada Casserole. Grab your ingredients and cook along with me.
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Ingredients you'll need:
• 4 1/2 Cups Cubed or sliced Rotisserie Chicken
• 1 28oz Can (Or 2 15oz Cans) Green Enchilada Sauce
• 1 1/4 Cups (10oz) Sour Cream
• 9 - 6 inch Corn Tortillas
• 4 Cups Shredded Monterey Jack Cheese
Instructions:
• Preheat oven to 375 degrees
• Cut corn tortillas into 1-1/2 inch pieces (set aside)
• In a well greased 13-in x 9-in casserole dish, layer (half of each - in order) corn tortillas, chicken, enchilada sauce, sour cream and shredded cheese
• Repeat layers using the other half of the ingredients
• Cover with aluminum foil and bake for 40-45 minutes
• Uncover and bake 10-15 minutes longer until top is browned and bubbly on the sides
• Serve when ready
ENJOY!
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