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Chicken Enchilada Casserole

After my husband and I married, one of the things our younger son and I enjoyed doing together was cooking. This was the dish we made together for all the family for his high school graduation.  This is one of his favorite, go-to recipes to make for friends and loved ones: Chicken Enchilada Casserole.

Made in a 9" x  9" casserole in this picture


Ingredients: 

Frozen boneless, skinless chicken breasts (3 large ones usually are about right)
2 pkg shredded Velveeta cheese
Shredded cheddar or Mexican blend cheese
14 oz can of Ro-Tel or store brand tomatoes and chilis
1-2 sm cans of diced Hatch pepper chilis (optional)
Corn tortillas (18 for a 9x13 pan, 12 for a 9x9 pan) (extra if you want to make homemade chips to go with them
1/2 large Onion, chopped
Ground cumin
Oregano
Dried cilantro
Garlic powder
Salt
Pepper
Fresh Cilantro (optional)
Sour cream (optional)

Supplies

 Dutch oven or stew pot with a lid. Fill container about half full of water.
Tongs
Knife
Fork
Cutting board
9x13" or 9x9" casserole dish
Ladle

Directions

Turn water in pot on high to boil.
Add: Coating of garlic powder 2-3 Tbs cumin 2 tsp salt 1/2 tsp pepper 1 Tbs oregano 1 - 2 Tbs cilantro 1 can of Ro-Tel 1 can of diced chilis
Cover pot and let boil.
Preheat oven to 350 degrees (if baking the same day).
When water begins to boil, reduce to medium-high heat and add frozen chicken.
Cover. Set timer for 20 minutes.
When it begins to boil again, reduce heat to Low and simmer for remaining time.
Leave on Low until after the casserole is completely assembled.
Remove chicken from broth to cutting board. Dice chicken.
Use tongs to quickly (1 sec) dip the tortillas into the broth for first layer.
Add chicken.
Sprinkle Velveeta cheese and onion
Use some of the 2nd can (if using) of diced chilis
Use ladle to take some of the broth broth with some of the tomatoes and peppers from the pot to drizzle over the mixture. This will slightly melt the cheese.
Repeat for second layer.
 Dip last layer of tortillas in broth.
Top with cheddar or Mexican blend cheese and onions
Use last of the 2nd can of diced chilis
Drizzle broth including some tomatoes and peppers over the top.
If possible, let sit in the refrigerator overnight.
Bake in 350 oven for 30 minutes. Let rest for 10 minutes after baking.
Top the enchiladas with cilantro, sour cream, or jalapenos, if desired.
Serve with your favorite side dishes, refried or black beans,
Tex-Mex or Spanish rice,
guacamole and tortilla chips - or our healthy option - jicama chips with salt and lime

Slice and serve. with fresh cilantro and / or sour cream as desired.

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