Hello everybody, hope you are having an incredible day today. Today, we’re going to make a distinctive dish, almost chicken enchiladas casserole. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Almost chicken enchiladas casserole is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Almost chicken enchiladas casserole is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we must prepare a few ingredients. You can have almost chicken enchiladas casserole using 25 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Almost chicken enchiladas casserole:
- Make ready chicken
- Take 6 large chicken breasts skinless and boneless
- Get 1/4 tsp salt
- Make ready 1/4 cup ground cumin
- Prepare 1/4 cup granulated garlic powder
- Take 1/4 cup paprika
- Prepare 1/4 cup annatto powder
- Make ready 1/4 cup oil
- Make ready 1/2 tsp ground black pepper
- Make ready sauce
- Prepare 28 oz canned diced tomatoes
- Get 1 tsp whole leaf oregano
- Make ready 1 tsp chopped parsley
- Take 1/2 tsp turmeric
- Prepare 3 tbsp sofrito
- Prepare 1 tbsp tomato paste
- Make ready 1/2 small onion chopped
- Take 1 clove garlic, sliced
- Prepare topping
- Prepare 1 cup mozzarella cheese
- Prepare 2 cup shredded monetary jack colby cheddar cheese
- Make ready garnish
- Take 2 cup sour cream
- Get 1/2 cup pickled jalapeño peppers
- Make ready 1 tbsp chopped cilantro
Add beans, corn, chicken, and green chilis and. Place chicken breast in the crockpot and top with enchilada sauce. Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives and stir. Layered cheesy enchiladas filled with shredded chicken and green chile sauce make this casserole a family favorite.
Steps to make Almost chicken enchiladas casserole:
- Preheat oven 350° Fahrenheit
- Coat large saute pan with oil. Season chicken with with cumin, annatto powder, granulated garlic powder, salt, pepper, and paprika before turning. After you turn sprinkle the bottom next. Cook till chicken is done. Remove chicken to a platter, allow to cool.
- Saute onion and garlic clove in chicken drippings until tender. Stir well to combine. Add canned tomatoes, saute 1 minute. Add oregano, turmeric, and sofrito. Add tomato paste to thicken just a bit. Let simmer for 15 minutes.
- Pull chicken breasts apart by hand into shredded strips. add sauce to pan just enough to cover bottom. Add shredded chicken to pan, add tomatoes on top of the chicken.
- Add cheeses on top. Bake in oven 15- 20 minutes.
- Let cool just a bit. Add sour cream to top. Then peppers, and cilantro. Serve hope you enjoy!
Return shredded chicken to crockpot and stir in tortillas, black beans, chipotle flakes (if using), and half the cheese and half the olives and stir. Layered cheesy enchiladas filled with shredded chicken and green chile sauce make this casserole a family favorite. Using pre-cooked chicken and corn tortillas, I can get this chicken enchilada casserole in the oven on even the busiest weeknights. Reasons To Make This Recipe Sour Cream Chicken Enchiladas are the perfect combo of creamy and spicy! Making a chicken enchilada casserole recipe from crockpot chicken tacos is a no brainer and so easy to do, especially with the new Reynolds™ heat & eat disposable containers I picked up from Target.
So that’s going to wrap it up with this exceptional food almost chicken enchiladas casserole recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
