Robbie's Chicken Enchilada Casserole. 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.
I love chicken enchiladas and this casserole is even easier to make than making regular chicken enchiladas because you just layer your ingredients.
Reviews for: Photos of Chicken Enchilada Casserole I.
This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!
You can cook Robbie's Chicken Enchilada Casserole using 13 ingredients and 9 steps. Here is how you achieve that.
Ingredients of Robbie's Chicken Enchilada Casserole
- It's of cooked, boneless, skinless, chicken breast.
- Prepare of Chopped Green bell pepper.
- You need of chopped onion.
- Prepare of 8oz chopped green chili pepper.
- Prepare of 4oz chopped jalapeno.
- Prepare of Chicken broth.
- Prepare of sour cream.
- You need of Sharp shredded cheese.
- You need of butter.
- It's of all-purpose flour.
- Prepare of ground cumin.
- You need of salt.
- You need of -6 inch corn tortilla.
Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. 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. Checkout this Chicken Enchilada Casserole Recipe at LaaLoosh.com!
Robbie's Chicken Enchilada Casserole instructions
- 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 :).
All the deliciousness of chicken enchiladas, but in an easier to prepare casserole Chicken Enchilada Casserole. Try my chicken enchilada casserole that's perfect for entertaining! I took this to bunko and the ladies loved it! We love a good casserole and this chicken enchilada casserole recipe certainly doesn't disappoint. Reserve ½ cup enchilada sauce then pour remaining sauce into skillet, stirring to combine.