![]() This chicken enchilada casserole, 4 ingredients only, one of the best Mexican inspired dishes you’ll ever have. How to Bake Chicken Enchilada Casseroleīake this for 20 to 30 minutes at 375 F degrees until it gets all nice and bubbly.Īfter you bake it, I dare you not to eat a piece right away. I used Monterey Jack cheese just because I think it goes really well in Mexican food, it’s milder and creamier, so it’s perfect in this casserole. ![]() You should be able to get three layers.Īfter you put some sauce on the bottom of the dish, you layer with 2 tortillas, 1/3 of the chicken, 1/3 of the sauce, 1/3 of the cheese and repeat 2 more times. I started with a bit of sauce at the bottom of the baking dish just so that it’s all nice and gooey. Once the chicken is cooked, layer your casserole. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Spread the chicken/rice mixture into the prepared baking dish. Transfer the mixture into the baking dish. Add a layer of tortillas, a layer of chicken mixture and a layer of cheese, if using. It’s amazing.Īlthough that looks like a lot of chicken, it’s only 2 breasts. 4-1/2 cups shredded rotisserie chicken 1 can (28 ounces) green enchilada sauce 1-1/4 cups sour cream 9 corn tortillas (6 inches), cut into 1-1/2-inch pieces. In a large bowl, mix all of the enchilada casserole ingredients together. Ingredients 2 cups water 6 black peppercorns 1 large garlic clove, crushed 1 bay leaf 1 pounds skinless, boneless chicken breasts teaspoon kosher salt 5 ounces Monterey Jack cheese, shredded and divided (about 1 1/4 cups) 4 green onions, thinly sliced 1 cup chopped fresh cilantro 1 pounds. Pour cup of enchilada sauce in the bottom of a 9 x 13 casserole dish. But you will love this chicken cooked in the enchilada sauce. If you want you could also use roast chicken and make this even easier. If you have a sombrero you might even want to wear that and make this chicken enchilada while dancing to the Mexican hat dance song.Ĭooked the chicken in the enchilada sauce, just so it gets that nice flavor from the sauce and it’s nice and moist. Even a kid could make this.Īnd if you want to have some fun, have a mojito while you make this, or with it, before or after or during, doesn’t really matter. I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients. This chicken enchilada casserole only requires 4 ingredients, so it doesn’t get any easier than this. But I also love to make Mexican food at home. I love going to Mexican restaurants and trying everything on the menu. ![]() It’s cheesy, it’s spicy, it’s sinfully delicious. Easy Chicken Enchilada Casserole – 4 ingredients is all it takes to make this popular Mexican dish. ![]()
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