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Chicken Enchilada Casserole

Chicken Enchilada Casserole

By: Rachel's Tea

Info

Info

Servings
-
Prep-Time
-
Cook-Time
-
Cal/serving
-
Ingredients
    Enchilada sauce:

  • Olive oil 1 tbsp
  • Onion (minced) 6 oz
  • kosher salt 1 tsp
  • Freshly ground black pepper 1/4 tsp
  • Minced garlic 1 tbsp
  • Chili powder 3 tsp
  • Ground cumin 2 tsp
  • Water 1/2 cup
  • Casserole:

  • cooked boneless skinless chicken breast 2 lb
  • Green chile peppers (diced) 4 oz
  • Fresh cilantro (minced) 1/2 cup
  • Shredded sharp cheddar 2 cups

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NOTE: Instead of making the enchilada sauce from scratch, you can use about 3 cups of
store-bought enchilada sauce.

You can also use shredded rotisserie chicken in this recipe. I find that I need to

buy two of them (unless they are very large) and use about 1 1/2 in this
casserole. 

For A Delicious Dinner!

Method

  1. Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with olive oil spray.
  2. Prepare the sauce: Heat the oil in a 12-inch skillet over medium heat.
  3. Add the onion and salt and cook, stirring often, until softened, about 5 minutes. Stir in the garlic, black pepper, chili powder and cumin, and cook 30 seconds, until fragrant.
  4. Stir in the tomato sauce and water. Bring to a simmer and cook, stirring occasionally, until slightly thickened, about 5 minutes.
  5. You can strain the enchilada sauce if you wish. I usually don't.
  6. In a large bowl, combine the shredded chicken enchilada sauce, chile peppers, green onions and 1 cup cheese.
  7. In a large bowl, combine the shredded chicken enchilada sauce, chile peppers, green onions and 1 cup cheese.
  8. Transfer the mixture to the prepared baking dish.
  9. Sprinkle with the remaining cheese.
  10. Bake, uncovered, until cheese is melted, about 10 minutes. Serve immediately.

NOTE: Instead of making the enchilada sauce from scratch, you can use about 3 cups of
store-bought enchilada sauce.
You can also use shredded rotisserie chicken in this recipe. I find that I need to
buy two of them (unless they are very large) and use about 1 1/2 in this
casserole.