Chicken Enchilada Casserole
I came to the realization this week that 90% of the meat in my freezer is chicken…. Lots and lots of chicken. I don’t know about you, but my family gets food bored, so the same old chicken recipes over and over again will most likely cause a riot in my home. So, I knew it was time to mix things up a bit. We love Mexican food in our home, and we usually give it a cultural twist because my hubby is Hispanic and I am Polish/German. This week I put some of that Zaycon chicken to work making this simple Chicken Enchilada Casserole!
This recipe is super easy, and will sure to be a hit! I also love it because it makes a great freezer meal! Put it all together and freeze it for one of those nights where you just do not feeling like cooking! To make all you do is take a 9×13 baking dish and place a layer of corn tortillas down….
Layer on your cooked chicken…
Top with spanish rice….
And some yummy cheese…
Top off with another layer of corn tortillas, cheese and Enchilada sauce….
And bake! Super easy! This is also another great recipe for left over chicken!
| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Servings |
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- 3 Cups Chicken diced
- 1 Large Pepper (I prefer poblano but you can use canned green chilies as well)
- 1 Clove Garlic Minced
- Hand full of Cilantro chopped well
- 8-10 Corn Tortillas
- 14 oz can of Enchilada Sauce
- 2 Cups Mexican blend cheese
- Rice:
- 1 Cup White Rice
- 2 cups chicken broth
- 1 Tablespoon butter
- 1/2 cup salsa
- 1 teaspoon garlic salt
- 1/2 teaspoon ground cumin
Ingredients
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|
- Preheat oven to 350 degrees.
- In a skillet saute chicken, pepper and garlic. Once chicken is cooked through, add in cilantro and remove from heat.
- While chicken is cooking, combine all of the rice ingredients into a medium, non-stick skillet. Bring to a boil, then cover and reduce heat to low. Simmer for 25 minutes.
- Once chicken and rice are cooked, cover your baking dish with a layer of corn tortillas, overlapping a bit. Layer on chicken, rice and 1 cup cheese.
- Cover with another layer of corn tortillas and cheese. Pour over enchilada sauce and bake for 30 minutes, uncovered, or until cheese is melted and bubbly around the edges.