#My recipes chicken enchilada casserole how to#

Top with cilantro, lime, sour cream, or avocado. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well. Step 2 In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.Īllow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Preheat oven to 350 degrees F (175 degrees C). Add peppers and onions, cover and cook until softened, 8-10 minutes stirring occasionally. In a medium skillet, over medium heat, add vegetable oil. No water is needed, the chicken will cook in the Enchilada sauce. In a medium bowl, stir together tomatoes, green chiles, cumin, oregano, chili and garlic powder.

#My recipes chicken enchilada casserole how to#

(For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)Ĭover the top with the remaining enchilada sauce and 1 cup cheese.Ĭover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Pour Enchilada sauce over it and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. How to make Keto Chicken Enchilada Casserole Preheat your oven to 175C/350F.

×200&url=https%3A%2F%2FLayer the beans, chicken, cheese, sauce, and tortillas repeat once to make a total of 2 layers. Topping Ideas for Chicken Enchilada Casserole Fresh cilantro Sliced avocado Diced red onions Pickled red onions Sliced green onions Sliced radishes Fresh or pickled jalapenos Sour cream Mexican crema Extra cheese Tips and Variations Tips Be sure you spray your casserole dish with nonstick spray to prevent sticking. Stir in tomato puree, chili powder, salt and pepper. To make this chicken enchilada casserole recipe, rotisserie chicken is enveloped in a homemade creamy green chile sour cream sauce then layered between corn. Add onions and garlic cook and stir 5 minutes, or until onions are crisp-tender. Heat oil in medium saucepan over medium heat. Spray 13- x 9-inch baking dish with cooking spray set aside. Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface. Hands On: 20 minutes Total: 55 minutes Preheat oven to 350F. Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.

Add the remaining sauce to the skillet and stir to combine. 2 ½ cups enchilada sauce (store bought or homemade).Ħ–8 small flour tortillas (corn works too). Add the chicken, black beans, corn, and 1 can diced green chiles and any juices.