Chicken Enchilada Casserole

Makes 4 servings Preheat oven to 375 degrees

Chicken Enchilada Casserole
Chicken Enchilada Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups canned Italian tomatoes, divided

  • 1/2

    cup finely chopped onion

  • 2

    tablespoons each seeded and minced fresh or drained canned mild green chiles and jalapeno peppers.

  • 4

    garlic cloves, minced

  • 1/2

    cup water

  • 1

    pkt instant chicken broth

  • 1/2

    tsp each oregano and basil leaves

  • 1/4

    tsp ground cumin

  • 4

    corn tortillas (6" diameter)

  • 6

    oz skinned and boned cooked chicken, shredded

  • 2

    oz shredded cheddar cheese divided

Directions

1. In blender process 1 1/2 cups tomatoes until pureed, dice remaining 1/2 cup of tomatoes and set aside. 2. Spray 2 quart saucepan with nonstick spray and saute onion, chilis, peppers garlic, cook over med-high heat. 3. Add pureed and diced tomato, water, broth mix, and seasonings and stir to combine. Reduce heat to low and let simmer until sauce thickens about 20-25 minutes. 4.In 13x9" baking dish spread 1 cup of sauce, dip both sides of tortilla into sauce to soften and transfer to dish. Spoon 1/4 of chicken and 1/4 oz of cheese. Roll over sides of tortilla to enclose filling. Repeat with other 4 tortillas 5. Spread remaining sauce on top and sprinkle with remaining cheese 6. Bake until heated through and cheese is melted, about 15-20 minutes

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