Chicken Enchilada Casserole
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From My Kitchen to Yours

Chicken Enchilada Casserole

I have been making this dish for my family for years.  It has also become popular with my clients as well.  It comes together quickly and is a great freezer meal option so consider making a double batch.When I make enchilada casserole for my clients, I often will make in several small glass baking dishes with a lid that hold 2 enchiladas.  Then you can pop the extra servings right in the freezer and they are ready to be pulled out and reheated for a quick weeknight meal or lunch at the office.

Enchilada Casserole Ready for the OvenIngredients:
3 large chicken breasts, diced 
1 medium onion, diced 
2 red bell peppers, diced
2 tablespoons grapeseed oil, divided 
1 can green chili, diced 
1 can black beans, drained 
2 cups shredded Mexican cheese blend, divided 
chili powder, to taste 
garlic powder, to taste 
cumin, to taste 
2 red enchilada sauce, Wildtree Tia Rosa’s Red Enchilada Sauce preferred
1 package of 8 flour tortillas 
cilantro, for garnish 
sour cream, for garnish

Chicken Enchilada FillingPreheat oven to 350 F.

Saute chicken in 1 tablespoon of grapeseed oil and season with cumin, chili powder and garlic. Set a side in a medium bowl. Saute onions and peppers using another tablespoon of grapeseed oil. Add to chicken. Cool. Stir in chilies, black beans and 1/2 the cheese.



Making Chicken Enchilada CasserolePour enchilada sauce into another bowl or large measuring cup. Add additional cumin and chili powder to enchilada sauce to taste.  I generally put about an extra teaspoon of both cumin and chili powder.  This is your opportunity to adjust the flavor to your liking.  You can also add chipotle powder or other ground pepper.

Pour some of the enchilada sauce on the bottom of a 9 x 13 inch pan.Or in four small glass baking dishes as I did.

Chicken Enchilada Ready to be Rolled
Fill tortillas with chicken mixture and wrap them up and place in the bottom of the pan.Top with enchilada sauce and cheese. Bake for 20 minutes or until cheese melts and enchilada sauce is bubbling.





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1 Comment to Chicken Enchilada Casserole:

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rolex swiss on Tuesday, January 06, 2015 1:49 AM
I just couldn't depart your website before suggesting that I actually enjoyed the standard info a person provide for your visitors? Is gonna be back often to check up on new posts
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