The Easiest Chicken Enchilada Casserole

 The Easiest Chicken Enchilada Casserole

Make dinner a breeze with The Easiest Chicken Enchilada Casserole. A cheesy and satisfying twist on a classic. I truly love enchiladas but to my dismay, after many tries, I am incapable of making/rolling enchiladas and they just come apart. So a casserole seemed like the better choice for me to make, I mean basically the mess I made when trying to roll them became a casserole. This recipe just skips that frustrating step for me. This casserole has all the same flavors and its cheesy and delicious. I feel like there are some variations I can try with green enchilada sauce as well. Stay tuned.

The Easiest Chicken Enchilada Casserole



Cook time: 1 Hr 30 Min  Prep time: 15 Min  Serves: 6-8
Ingredients
STEP 1 INGREDIENTS: POACH CHICKEN
1 lg chicken breast
1 tsp salt
1 Tbsp chili powder
2 tsp cumin
2 tsp granulated garlic
1 Tbsp cilantro, dried
1 tsp onion powder or dehydrated onion
1 tsp paprika
1/4 tsp chipotle chili powder
STEP 2 INGREDIENTS: CASSEROLE
1 Tbsp butter
2 Tbsp olive oil
1 md onion, diced
15 oz black beans, canned and rinsed
10 oz red enchilada sauce
15 oz tomatoes, canned, diced
1 Tbsp chili powder
2 tsp ground cumin
1 tsp salt
10 corn tortillas cut into small strips or triangles
2 c shredded monterey jack cheese or the mexican mix of cheese
1 lg chicken breast, shredded
Directions
1. Step 1: Poaching the chicken
2. Put large chicken breast in a sauce pan.
3. Add all the spices listed under step 1: salt, cumin, garlic powder, chili powder, dried cilantro, chipotle chili powder, paprika.
4. Cover with water going to about an inch from the top of the pot.
5. Put on a very low heat, not a simmer but just above. Allow to simmer for about an hour.
6. After an hour, remove from heat and allow chicken breast to rest in liquid for about 15 minutes.
7. Remove chicken from liquid to a plate. Using two forks shred chicken.
8. Step 2: CASSEROLE
9. Preheat oven to 400 degrees.
10. In a large skillet place butter, olive oil and onion. Sauté until onions begin to look translucent.
11. Add spices listed in ingredients under Step 2: chili powder, cumin, and salt.
12. Add canned tomatoes, beans, and enchilada sauce. Stir to combine
13. Add shredded chicken and stir to combine.
14. Fold in cut up tortillas. If the mixture seems too dry add some of the poaching liquid from the chicken. The tortillas will absorb a good bit of the liquid and soften.
15. Transfer mixture to your favorite casserole dish and cover the entire thing with the 2 cups of cheese.
16. Bake in 400 degree oven for 25 minutes or until cheese is melted and bubbly.
17. Enjoy with your favorite toppings: sour cream, guacamole, pico de gallo

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