I like to call this my fast form of chicken enchiladas. You get every one of the flavors pressed into this Cheesy Chicken Enchilada Casserole, however in considerably less time.
I more often than not have a large number of the fixings in my wash room as of now. Most weeks when I make a major bunch of stewing pot destroyed chicken, I'll set a few mugs aside to make this dish amid the week. Something else, locally acquired precooked chicken works out extraordinary as well!
Need to make this a veggie lover benevolent dish? Discard chicken and include dark beans and tofu cuts. The tofu will splash up the kinds of the enchilada sauce, making a yummy chicken option.
Spot 6 tortillas in the base of a readied preparing dish (with no stick shower or spread), somewhat covering
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- 18 6 inch corn tortillas
- 2 cups red enchilada sauce about 2 (10oz cans)
- 3 cups cooked chicken diced
- 1/4 cup onion finely diced
- 3.5 cups Mexican blend cheese
- 4 Tablespoons caned mild green chiles, diced
- 1 cup corn
Instructions :
- Preheat oven to 350F.
- Place 6 tortillas in the bottom of a prepared baking dish (with no stick spray or butter), slightly overlapping
- Top with 1/2 cup of enchilada sauce, spreading evenly over tortillas.
- Top with 1.5 cups of your chicken, 2 Tablespoons of onion, 2 Tablespoons of green chiles, 1/2 cup of corn and 1 cup of cheese.
- Repeat layer with six more tortillas, sauce, the remaining chicken, onion, green chiles, corn and another cup of cheese.
- Complete the casserole with another layer of tortillas, 1 cup of enchilada sauce, and 1-1.5 cups of cheese. Bake in the oven for 30-40 min. Let stand 5- 10 mins before serving.
Source : bit.ly/2INBcJH
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