Shredded Chicken Enchilada Casserole
Ingredients: 1 15oz can enchilada sauce **or use my homemade - recipe below 2 cups shredded monterey jack or mozzarella cheese 1 cup shredded cheddar cheese 2 green onions, diced 1 small can sliced black olives 2 whole green chiles, sliced into strips or 1 4oz can of diced green chiles 7 corn tortillas , 6 inches each 2 chicken breasts Directions: Cut each chicken breast in about 3 pieces, so that it cooks faster and put it in a saucepan. Pour all but, 1/4 cup of the enchilada sauce over chicken and cook covered on low to medium heat until chicken is cooked through, about 20 minutes. Make sure you stir occasionally so that it doesn't scorch or stick to the bottom of pan. Remove chicken from the pot and shred with two forks, once shredded, return to sauce in pan. Preheat oven to 375 F degrees. Start layering the casserole. Using an 8x8 dish, Placing the 1/4 cup of the held-over Enchilada sauce over the bottom of a baking dish. Cut 2 tortillas in half, place each half in circular pattern around the bottom (there will be an open gap/center hole.) Cut one of the tortillas into 3 pieces (to use in each layer to fill gap/center hole.) Top first layer of tortillas with 1/3 of the chicken in sauce, sprinkle chicken with 1/3 of the cheese and repeat starting with another layer of tortillas, then chicken in sauce, cheese. On top of second layer, lay out green chile slices or scatter can of diced green chiles on top of second layer, along with half of the black olives. The last layer place the remaining ingredients: tortillas, chicken in sauce, cheese and black olives. Bake for 30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Scatter green onions over top once cooked. Let stand for 5-10 minutes, Serve warm ** Homemade Enchilada Sauce: 1/4 cup vegetable oil 2 Tbs flour 2 Tbs chili powder 1 (8 ounce) can tomato sauce 1 cup water 1/4 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion salt up to 2 Tbs Brown sugar *to taste salt to taste Directions: Heat oil in a saucepan over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes. makes 2 1/2 cups Recipes & Photos by: Diane Baker for Canning and Cooking at Home
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Classic Chicken Enchiladas
Homemade Enchilada Sauce: 1/4 cup vegetable oil 2 Tbs flour 2 Tbs chili powder 1 (8 ounce) can tomato sauce 1 cup water 1/4 teaspoon ground cumin 1/2 teaspoon garlic powder 1/2 teaspoon onion salt up to 2 Tbs Brown sugar *to taste salt to taste Directions Heat oil in a saucepan over medium heat. Stir flour and chili powder into the oil; cook and stir until smooth. Gradually stir tomato sauce, water, cumin, garlic powder, onion powder, and brown sugar into the flour mixture, respectively. Reduce heat to low and cook until thickened, about 10 minutes. makes 2 1/2 cups ************** Enchilada Tortilla Filling: 1/2 Cup enchilada sauce *reserve remaining 2 Cups for assembly 1 Cup salsa, your choice 2 Cups cooked Meat (chicken, turkey) 1/4 Cup sour cream 2 Cups cheese, shredded, your choice (pepperjack, mexican cheese) *reserve 1 1/2 Cups remaining for assembly 4 Green onions, chopped *reserve some for topping 4-6 Flour or Corn Tortillas *reserve for assembly **I fry my corn tortillas in corn oil for a quick time to get slightly crisp but, soft enough to roll...the flour tortillas, I do not fry... Cook Meat in large skillet, add enchilada sauce, salsa, sour cream & onion until well blended. ************** *Assembly of Casserole: Preheat oven to 350. Grease a 9x13 baking dish, spread some enchilada sauce on bottom of baking dish, fill each tortilla with Enchilada filling (above) and roll, place seem side down in baking dish. spread remaining enchilada sauce over top of rolled tortillas, sprinkle with remaining 1 1/2 Cups you choice of shredded cheese and reserved green onion. Cover and bake 30 mins until heated thru. Use broiler to brown up cheese if preferred at the end. Allow to stand 5 mins before serving. *add your choice of garnish (tomato, sour cream, shredded lettuce, black olives, avocados) Recipe & Photos by: Diane Baker for Canning and Cooking at Home Green Chile & Chicken Enchiladas
*a guest post Ingredients: 2 cups cooked chicken, cubed or 1 pint pressure canned chicken 6 oz cream cheese, room temperature 6 corn tortillas 1 can Rotel tomatoes 12 oz cheddar cheese, shredded 1 medium onion: 1/2 sliced and sauteed, 1/2 finely diced 1 can green chiles 1/2 cup sour cream 1/4 cup milk salt to taste Directions: Preheat oven to 350F Mix cream cheese, sour cream and milk until smooth and creamy. Add chicken, green chiles, finely diced onion and Rotel tomatoes, mix well Cut 3 tortillas into quarters Spray 9" square baking dish with pam Place quartered tortilla in each corner, whole tortilla in center. Spoon layer of mixture over tortillas and spread evenly, sprinkle grated cheddar cheese over this and, repeat for remaining 2 layers. Top with sauteed sliced onion. Cover with aluminum foil or lid, and bake 35 minutes. Remove foil, add another layer of cheddar cheese. Return to oven and turn on broiler 5 minutes, or until cheese melts and begins to bubble. Recipe by: JD Provence for Canning and Cooking at Home Photos by: JD Provence and Diane Baker for Canning and Cooking at Home |