Casserole Recipes » Chicken Casserole » Chicken Enchilada Casserole

Chicken Enchilada Casserole

Filling prepared from shredded Monterrey Jack cheese, shredded cheddar cheese, chicken breast, chopped onion, sour cream, chopped fresh parsley, coarse salt, and fresh ground black pepper. Sauce prepared from tomato sauce, water, chopped green bell pepper, chili powder, oregano, ground cumin, and minced garlic. Flour tortillas dipped in sauce, and filled with cheese mixture. Tortillas are rolled and arranged in baking dish. Enchiladas topped with additional sauce and shredded cheddar cheese. Casserole is baked in hot oven until bubbly. Individual servings topped with sour cream and sliced black olives.

Ingredients -

2 cups Monterrey Jack Cheese, shredded
1 cup Shredded Cheddar Cheese
1 cup Cooked and Cubed Chicken Breast
1 Onion, chopped
1/2 cup Sour Cream
2 tablespoons Fresh Parsley, optional
1/4 teaspoon Salt
1/4 teaspoon Black Pepper
15 ounces Tomato Sauce
2/3 cup Water
1/3 cup Green Bell Pepper, chopped
1 tablespoon Chili Powder
1/2 teaspoon Oregano
1/4 teaspoon Ground Cumin
1 Garlic Clove, minced
8 Flour Tortillas
1/4 cup Shredded Cheddar Cheese
Sour Cream
Sliced Black Olives

Preparation:

1. Turn the oven to 350 degrees and preheat.

2. Combine the first 8 ingredients in a large bowl and mix well.

3. Set aside.

4. In a large saucepan, combine the next 7 ingredients and bring to a boil, stirring occasionally.

5. Turn the heat to low and simmer for 5 minutes, uncovered.

6. Pour the mixture into a 9 inch pie plate.

7. Submerge all the tortillas in the sauce and be sure to coat both sides.

8. Place 1/4 cup of the cheese mixture into the center of each tortilla.

9. Roll them up and place them in a 13 x 9 baking dish.

10. Repeat until done.

11. Pour the remaining sauce over the top and sprinkle with 1/4 cup of shredded cheese.

12. Bake for 20 minutes, uncovered, or until bubbly and hot.

13. Garnish with sour cream and sliced black olives.

Casserole Recipes