![]() Looking for something even EASIER? This Enchilada Chicken is perfect for you. If you have any leftovers you're in luck! This casserole stays great in the fridge (4 to 5 days) and freezes even better (up to 2 months)! The main piece of advice we'd offer is that you skip the microwave for any reheating. Tossing a slice in a 350º oven for a bit will help you crisp up the tortillas again and get the cheese nice and melty.Ĭhange things up and use ground beef in place of chicken or add extra veggies like bell peppers, mushrooms, multiple kinds of beans, or sweet potatoes! You can adjust the heat up or down according to your preference and the flavor is 10x better. Skip the store bought enchilada sauce and make your own homemade sauce. Roll up and set, seam-side-down, in the prepared baking dish. Spoon cup filling onto the center of a tortilla. Easy Chicken Enchiladas Recipe: Creamy Chicken Enchiladas in About 30 Minutes by 30Seconds Food 2 cups shredded cooked chicken 2 cups grated Monterey Jack. Warm 5 tortillas in the microwave for 20 to 30 seconds until pliable. Instead of rolling all of the enchiladas this casserole untraditionally speeds up the process by layering everything together in the pan. Stir 2 scallions, canned chiles or jalapeos, chicken, corn, salsa and sour cream in a medium bowl until coated. The tortillas hold all the delicious filling together so perfectly and makes this one crowd pleasing dish. Repeat with remaining tortillas and chicken. Roll the tortilla and place seam side down onto prepared baking dish. To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/2-3/4 cups of the chicken mixture in the center. You can totally roast your own chicken for enchiladas, but grabbing a rotisserie chicken from the deli at the supermarket will save you a lot of time. Line the bottom of the prepared baking dish with the dipped tortillas, overlapping them slightly to. Dip 8 corn tortillas into the enchilada sauce in the bowl, one at a time, ensuring each is evenly coated in the sauce. Place 2 tortillas on the bottom, cutting them in half if needed to fit. Add chicken and onion cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Layer the casserole: Pour 2 1/2 cups of the enchilada sauce into a pie dish or wide, shallow 1 1/2-quart mixing bowl. Start with about ¼ cup of the leftover enchilada sauce over the bottom of a 8×8-inch square baking dish. In 12-inch skillet, heat oil over medium-high heat. We love a good casserole and this one certainly doesn't disappoint. In a large bowl, combine chicken, black beans, cilantro and 1/2 cup ENCHILADA SAUCE. Spray 13x9-inch (3-quart) and 8-inch square (2-quart) baking dishes with cooking spray.
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