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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Cooking spray
1 1/4 lbs skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 tsp ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-oz) cans chopped green chiles, drained
1 can each cream of celery and cream of chicken soups
1/2 tsp salt and ground cumin
1/4 tsp ground coriander
3/4 cup shredded sharp cheddar cheese and Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup sour cream
1/2 cup salsa
Preheat oven to 350.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, tomatoes soups and spices; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tbsp green onions and 1 tbsp olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.
Place cheeses in a bowl; toss well. Set aside.
Layer in a 2 1/2-quart round casserole coated with cooking spray. Add a thin layer of chicken mixture on bottom of dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, and 1/2 cup cheese mixture . Repeat layers twice, ending with chicken mixture. Set remaining 1/2 cup cheese mixture aside.
Bake, uncovered, at 350 for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.
NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.
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CHICKEN ENCHILADA CASSEROLE
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Category: Casseroles - Chicken and Turkey
Prep Time: Cook Time: Total Time:
Cooking spray
1 1/4 lbs skinned, boned chicken breast
1 1/2 cups chopped onion
4 garlic cloves, minced
1/2 cup beer
1/4 to 1/2 tsp ground red pepper
1 (28-ounce) can whole tomatoes, drained and chopped
1/2 cup thinly sliced green onions
1 (2 1/4-ounce) can sliced ripe olives, drained
2 (4.5-oz) cans chopped green chiles, drained
1 can each cream of celery and cream of chicken soups
1/2 tsp salt and ground cumin
1/4 tsp ground coriander
3/4 cup shredded sharp cheddar cheese and Monterey Jack cheese
6 (6-inch) corn tortillas, cut in half
1/2 cup sour cream
1/2 cup salsa
Preheat oven to 350.
Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add chicken; cook 6 minutes on each side or until done. Remove chicken from skillet; let cool. Shred chicken with 2 forks; set aside.
Recoat skillet with cooking spray; place over medium heat. Add onion and garlic; sauté 5 minutes or until tender. Add shredded chicken, beer, red pepper, tomatoes soups and spices; cook 10 minutes or until most of liquid evaporates. Remove from heat. Reserve 1 tbsp green onions and 1 tbsp olives for garnish. Stir remaining green onions, remaining olives, and chiles into chicken mixture; set aside.
Place cheeses in a bowl; toss well. Set aside.
Layer in a 2 1/2-quart round casserole coated with cooking spray. Add a thin layer of chicken mixture on bottom of dish. Arrange 4 tortilla halves over sauce; top with 2 cups chicken mixture, and 1/2 cup cheese mixture . Repeat layers twice, ending with chicken mixture. Set remaining 1/2 cup cheese mixture aside.
Bake, uncovered, at 350 for 40 minutes or until hot. Sprinkle with remaining 1/2 cup cheese mixture, reserved green onions, and reserved olives; bake an additional 5 minutes. Let stand 10 minutes before serving. Serve with sour cream and salsa.
NOTE: You can assemble the casserole ahead of time; cover and chill in the refrigerator overnight, then bake at 350 for 1 hour or until bubbly. Or freeze casserole, thaw in refrigerator 24 hours, then bake for 1 hour or until thoroughly heated.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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