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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Chicken Enchilada Casserole Recipe

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This recipe for Chicken Enchilada Casserole is from The Waffle Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Sauce:
1 Tbs. olive oil
1 small onion - diced
1/2 tsp. salt
1/2 Tbs. cumin
2 tsp. chili powder
1 Tbs. corn starch
15 oz. tomato sauce
1 c. chicken stock
2 cloves garlic - minced

Casserole:
3 c. chicken - shredded
1/2 tsp. salt
1/4 tsp. pepper
4.5 oz diced green chiles
15 oz. black beans - drained and rinsed
12 corn tortillas (6")
3 c. shredded Colby jack cheese
Directions:
Directions:
In a large skillet, heat olive oil.
Add onion and salt. Sauté about 5 minutes.
While onion is cooking, in a big bowl mix chicken, salt, pepper, chiles, beans.
Stir chili powder & cumin into onions, cook about 30 sec.
Stir in corn starch.
Whisk in chicken stock.
Stir in tomato sauce and garlic.
Simmer & cook, for about 5 minutes.

Coat a 9x13 baking dish.
Pour 1/2 c. into baking dish.
Pour 1/2 c. enchilada sauce into chicken mixture.
Dip 6 tortillas in remaining sauce to coat.
Line the bottom of dish.
Spread 1/2 of chicken on top.
Top with 1 c. of cheese.
Repeat.
Pour remaining sauce over casserole.
Top with 2 c. cheese.

Bake uncovered for 25 mind or until cheese is bubbly.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
You can substitute sauce with 2 c. of store bought sauce.
To keep it gluten free, shred your cheese from a block.

Freeze before cooking for up

 

 

 

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