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LOVE this easy Chicken Enchilada Casserole recipe! It's made with the best homemade enchilada sauce, and layered with corn tortillas, cheese, beans, and your favorite fillings. This chicken enchilada casserole is creamy cheesy perfection and it's so easy to throw together since everything is layered together instead of rolled.
To get started with this recipe, we have to prepare a few ingredients. You can cook robbie's chicken enchilada casserole using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Robbie's Chicken Enchilada Casserole:
- Prepare 2 1/2 cup cooked, boneless, skinless, chicken breast
- Take 1/2 cup Chopped Green bell pepper
- Make ready 1 cup chopped onion
- Prepare 1 can 8oz chopped green chili pepper
- Prepare 1 can 4oz chopped jalapeno
- Prepare 2 1/2 cup Chicken broth
- Prepare 1 cup sour cream
- Make ready 2 cup Sharp shredded cheese
- Make ready 5 tbsp butter
- Prepare 1/4 all-purpose flour
- Take 1 1/4 tsp ground cumin
- Get 3/4 tsp salt
- Make ready 12 -6 inch corn tortilla
This Chicken Enchilada Casserole is so simple to make and soooo delicious! I got this recipe from my sweet. This delicious chicken enchilada casserole recipe is made with sour cream, diced chicken, mushrooms, peppers, tortillas, cheese, and seasonings. A casserole dish full of stuffed enchiladas smothered with a tangy chile sauce is a sure winner, whether served as a family meal or taken along.
Steps to make Robbie's Chicken Enchilada Casserole:
- Pre-heat oven to 350 and cook chicken til the liquid runs clear, then shred(2 1/2 cups is about 4 chicken breast)
- While the chicken is cooking. Melt 2 Tbsp butter in a skillet, saute the chopped onion and green bell pepper till tender.
- Combine the shredded chicken, onion, bell pepper, jalapeno and green chili pepper in a medium bowl; set aside.
- In the same skillet melt the other 3 Tbsp of butter. Blend in the Flour, cumin and salt. Stir in the chicken broth all at once. Cook and stir until thickened and bubbly, remove from heat. Stir in the sour cream and a 1/2 cup cheese. Mix well.
- Mix 1/2 cup of sauce into the chicken mixture.
- This part gets a little messy. Using a 9x9 casserole dish(can use a 8x8 also or something close to it). While the sauce is still warm but not hot, use your hands and Take a corn tortilla and dip both sides of it into the sauce mix then add a big spoon full of the chicken mixture, roll, place face down in the casserole dish, then repeat till mixture is gone or till the casserole dish is full. Should be about 2 layers. This part is alot easier if one person holds and rolls the sauce covered corn tortilla and another puts the mixture on it.
- Sprinkle the remaining cheese on top.
- Place the casserole dish on a cookie sheet to prevent it bubbling over into the oven.
- Bake at 350°F for 25-30 minutes till cheese looks nice and golden brown an bubbly. Let cool for about 10 minutes. Enjoy :)
This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love! Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. This is a Chicken Enchilada Casserole, and it's sososososo delicious. It's like taking all the goodness of an enchilada, but making it easier by stacking it up, and making it all even more cozy, if that is possible, baking it under a layer of cheese. Anyway, this Chicken Enchilada Casserole Recipe is a keeper.
Above is how to prepare dinner robbie's chicken enchilada casserole, very straightforward to make. Do the cooking levels correctly, loosen up and use your coronary heart then your cooking can be scrumptious. There are many recipes which you could strive from this web site, please find what you want. Should you like this recipe please share it with your pals. Completely satisfied cooking.
