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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients
2 cups diced cooked chicken
3 cups shredded Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) chopped green chilies, undrained
1 package flour tortillas *see note
1 can (16 oz) refried beans
1 can (19 oz) enchilada sauce **see note
4 medium green onions, sliced (1/4 cup)
Instructions
Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In medium bowl, mix chicken, 1 1/2 cups of the cheese, and the chilies
Place a few spoonfuls of enchilada sauce in the bottom of the baking dish.
Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish. (Tip: cut the third tortilla in half to make it fit better.) Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce.
Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly.
Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole with green onions
note *When I made this, I used corn tortillas. I do not like the texture of the flour tortillas when cooked like this.
From Citronlimette
note **Homemade sauce:
2 Tbsp vegetable or canola oil
2 Tbsp all purpose
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 cups chicken or vegetable stock
Heat oil in a small saucepan over medium high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10 15 minutes until thick.
Use immediately or refrigerate in an air tight container for up to two weeks.
I also enjoy substituting 1 Tbsp. of chipotle powder in place of some of the chili powder.
From Ali
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Easy Chicken Enchilada Casserole
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Category: Main Dish
Prep Time: Cook Time: Total Time:
Ingredients
2 cups diced cooked chicken
3 cups shredded Monterey Jack cheese blend (12 oz)
1 can (4.5 oz) chopped green chilies, undrained
1 package flour tortillas *see note
1 can (16 oz) refried beans
1 can (19 oz) enchilada sauce **see note
4 medium green onions, sliced (1/4 cup)
Instructions
Heat oven to 350F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In medium bowl, mix chicken, 1 1/2 cups of the cheese, and the chilies
Place a few spoonfuls of enchilada sauce in the bottom of the baking dish.
Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish. (Tip: cut the third tortilla in half to make it fit better.) Spread about half of the beans over tortillas. Top with about half of the chicken mixture and half of the enchilada sauce.
Layer with 3 more tortillas and remaining beans and chicken mixture. Place remaining 2 tortillas over chicken mixture, overlapping slightly.
Pour remaining enchilada sauce over top. Sprinkle with remaining 1 1/2 cups cheese.
Cover baking dish with foil. Bake 45 to 55 minutes or until bubbly and thoroughly heated. Let stand 5 to 10 minutes before cutting. Garnish casserole with green onions
note *When I made this, I used corn tortillas. I do not like the texture of the flour tortillas when cooked like this.
From Citronlimette
note **Homemade sauce:
2 Tbsp vegetable or canola oil
2 Tbsp all purpose
4 Tbsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp cumin
1/4 tsp oregano
2 cups chicken or vegetable stock
Heat oil in a small saucepan over medium high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10 15 minutes until thick.
Use immediately or refrigerate in an air tight container for up to two weeks.
I also enjoy substituting 1 Tbsp. of chipotle powder in place of some of the chili powder.
From Ali
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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