The Ultimate Chicken Enchilada Casserole

The Ultimate Chicken Enchilada Casserole

Ingredients

For the Enchilada Sauce:

Ingredients, For the Enchilada Sauce:

2 tablespoons olive oil

1/4 cup all-purpose flour

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon black pepper

3 cups chicken broth

1 (10-ounce) can diced tomatoes with green chilies, undrained

1/2 cup chopped onion

2 cloves garlic, minced

For the Chicken Enchilada Filling:

INGREDIENTS

For the Chicken Enchilada Filling:

– 2 cups cooked and shredded chicken (from one 12-ounce rotisserie chicken)

– 1 (15-ounce) can black beans, rinsed and drained

– 1 (15-ounce) can corn, drained

– 1 (10-ounce) can diced tomatoes with green chiles, undrained

– 1 (4-ounce) can diced green chiles, undrained

– 1/2 cup chopped onion

– half of cup chopped green bell pepper

– half of cup chopped red bell pepper

– 1 tablespoon chili powder

– 1 teaspoon floor cumin

– half teaspoon salt

– 1/4 teaspoon black pepper

For the Casserole:

1 pound boneless, skinless chicken breasts

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can corn, drained

1 (4 ounce) can diced green chiles

1 (10 ounce) can diced tomatoes with green chiles

1 (10.seventy five ounce) can cream of mushroom soup

1 (10 ounce) can enchilada sauce

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/4 cup chopped contemporary cilantro

Instructions

To Make the Enchilada Sauce:

In a large skillet, brown the ground chicken over medium heat. Drain off any extra grease.

Stir in the enchilada sauce, chili powder, cumin, and salt. Bring to a simmer and prepare dinner for 10 minutes, or until the sauce has thickened.

To make the enchilada filling, mix the cooked chicken, black beans, corn, and cheese in a large bowl. Mix properly.

To assemble the casserole, spread 1 cup of the enchilada sauce within the backside of a 9×13 inch baking dish.

Top with 6 tortillas, overlapping barely.

Spread with half of the enchilada filling.

Repeat layers.

Cover with foil and bake at 350 degrees F for 20 minutes, or till the casserole is heated via.

Uncover and bake for an additional 5 minutes, or until the cheese is melted and bubbly.

To Make the Chicken Enchilada Filling:

Instructions, To Make the Chicken Enchilada Filling:

1. Heat the olive oil in a big skillet over medium heat.

2. Add the chicken to the skillet and cook till browned on all sides.

3. Add the onion and green bell pepper to the skillet and cook until softened.

4. Add the chili powder, cumin, oregano, and salt to the skillet and cook dinner for 1 minute.

5. Add the tomato sauce and chicken broth to the skillet and convey to a simmer.

6. Reduce heat to low and simmer for quarter-hour, or until the chicken is cooked by way of.

7. Remove the skillet from the warmth and let cool barely.

8. Shred the chicken and return it to the skillet.

9. Stir within the cheese and sour cream chicken enchiladas sauce cream.

10. Taste and adjust seasonings as wanted.

To Assemble the Casserole:

Instructions

To Assemble the Casserole:

• Preheat oven to 350°F (175°C).

1. Spread 1 cup of the enchilada sauce within the backside of a 9×13-inch baking dish.

2. Layer the tortillas, overlapping barely, over the sauce.

3. Top with half of the chicken, half of the cheese, and half of the remaining enchilada sauce.

4. Repeat layers.

5. Sprinkle with remaining cheese.

6. Bake for 20-25 minutes, or till heated by way of and cheese is melted and bubbly.

To Bake the Casserole:

Preheat oven to 350 degrees F (175 degrees C).

Pour the cooked enchilada combination into the prepared baking dish.

Cover the enchilada combination with the shredded cheddar cheese.

Bake in preheated oven for 20 minutes until the cheese is melted and bubbly.

Let stand for 10 minutes earlier than chopping into squares to serve.