by Farmfresh » Mon Jan 09, 2023 1:29 pm
Adding this recipe here due to similarity ... this one is amazing!
Chicken Enchilada Casserole - by Farmfresh (because I am too lazy to wrap normal enchiladas)
* 1 pack corn tortillas (or cut in 4ths flour tortillas)
* 4 cups cooked diced chicken
* 1 cup diced onion
* 1 t oil
* ½ c rich chicken broth
* 1 - 4 oz can diced green chilies
* 8 oz sour cream
* 8 oz cream cheese (softened)
* 2 cups shredded cheese
* 1 t salt
* 1 t oregano
* ½ t garlic powder
* 1 t cumin
* red pepper flakes optional to taste
----------------
- Cook chicken or use left over cooked chicken. Cut into bite sized pieces.
- Add oil to skillet and lightly saute onions until softened.
- Add chicken broth and diced chilies
- Stir in cumin, garlic and oregano, then turn heat down to med low.
- Stir in softened cream cheese and stir until smooth and well incorporated
- Stir in sour cream and about half cup of the shredded cheese and stir until cheese is melted.
- Remove from heat and taste. Add salt and any red pepper flakes to taste
- Stir in cooked chicken to coat thoroughly and set aside.
- Into a 9 x 13 baking dish… layer an overlapping layer of the corn tortillas.
- Then add a layer of chicken and cheese filling and a layer of shredded cheese.
- Add another layer of tortillas, chicken filling, cheese
- And repeat ending with a final layer torn tortillas and shredded cheese.
- Cover lightly with greased foil and bake 25 to 35 minutes in a 350 oven until bubbly removing the foil the last 5 minutes to allow cheese to brown.
- Let casserole cool slightly before cutting and serving.
Adding this recipe here due to similarity ... this one is amazing!
[b]Chicken Enchilada Casserole[/b] - by Farmfresh (because I am too lazy to wrap normal enchiladas)
* 1 pack corn tortillas (or cut in 4ths flour tortillas)
* 4 cups cooked diced chicken
* 1 cup diced onion
* 1 t oil
* ½ c rich chicken broth
* 1 - 4 oz can diced green chilies
* 8 oz sour cream
* 8 oz cream cheese (softened)
* 2 cups shredded cheese
* 1 t salt
* 1 t oregano
* ½ t garlic powder
* 1 t cumin
* red pepper flakes optional to taste
----------------
- Cook chicken or use left over cooked chicken. Cut into bite sized pieces.
- Add oil to skillet and lightly saute onions until softened.
- Add chicken broth and diced chilies
- Stir in cumin, garlic and oregano, then turn heat down to med low.
- Stir in softened cream cheese and stir until smooth and well incorporated
- Stir in sour cream and about half cup of the shredded cheese and stir until cheese is melted.
- Remove from heat and taste. Add salt and any red pepper flakes to taste
- Stir in cooked chicken to coat thoroughly and set aside.
- Into a 9 x 13 baking dish… layer an overlapping layer of the corn tortillas.
- Then add a layer of chicken and cheese filling and a layer of shredded cheese.
- Add another layer of tortillas, chicken filling, cheese
- And repeat ending with a final layer torn tortillas and shredded cheese.
- Cover lightly with greased foil and bake 25 to 35 minutes in a 350 oven until bubbly removing the foil the last 5 minutes to allow cheese to brown.
- Let casserole cool slightly before cutting and serving.
