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Chicken Enchilada Casserole with Homemade Enchilada Sauce

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chicken enchilada casserole

chicken enchilada casserole

Chicken enchilada casserole with homemade enchilada sauce! This meal is delicious and easy. This recipe uses healthful, fresh ingredients. Recipe links to make it entirely from scratch!

 Chicken enchilada casserole is a  filling casserole with great flavor and mostly healthy ingredients. I’m using my homemade enchilada sauce with it. I copied the recipe below for your convenience. You may also enjoy making your own homemade flour tortillas . An excellent side dish for this meal is homemade refried beans.

I’m looking for recipes using up our overload of fresh peppers and tomatoes. Dave loves to grow them in the greenhouse. He may have gotten a bit carried away this year. Having a new greenhouse gave him a whole new playground. He loves it!

various peppers 2015. Perfect for Chicken Enchilada Casserole with Homemade Enchilada Sauce

All these peppers were growing in the outdoor garden this summer

He keeps bringing me these gorgeous tomatoes. My job is to not let even ONE go to waste.

Arbason Tomatoes from our greenhouse. They are so good in Chicken Enchilada Casserole with Homemade Enchilada Sauce

Our Arbason Tomatoes. Greenhouse grown, full of flavor and seeds!

This casserole is delicious and makes great leftovers. Put a bowl of chips next to this with my Back of the Envelope Salsa. In a hurry?  Crisp Cucumber Salsa is fast to make and no cooking required!

Chicken Enchilada Casserole:

  • Preheat oven to 350 degrees
  • Lightly grease a 13×9 glass baking dish.
  • Mix together the chicken and seasonings in a large bowl.  The chicken pieces should be small shreds completely covered in seasoning.
  • Add onion and garlic, 1 cup of enchilada sauce and half of the shredded cheddar cheese. Mix well.
  • Pour a thin layer of enchilada sauce over the bottom of your oiled 13 x 9 casserole dish. Scoop large spoonfuls of chicken mixture into a tortilla, roll up and place in baking dish. Repeat until all mixture is used and baking dish is packed with prepared tortillas.
  • Pour the remaining enchilada sauce over the tortillas.
  • Sprinkle the remaining cheese on top of the sauce.
  • Bake uncovered for 20 minutes. Check to see if cheese is melted and casserole is bubbling. If not, add another 10 minutes to the timer. If the cheese is brown, but the casserole is not done, cover with tinfoil for the last 10 minutes.
  • Remove from oven, let sit for about 5 minutes before serving. Serve with a dollop of sour cream, refried beans and rice if desired.

 

Chicken Enchilada Casserole with Homemade Enchilada Sauce
Yield: 12 servings

Chicken Enchilada Casserole with Homemade Enchilada Sauce

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour

Chicken enchilada casserole with homemade enchilada sauce! This meal is delicious and easy. This recipe uses healthful, fresh ingredients. Recipe links to make it entirely from scratch!

Ingredients

  • 12 large tortillas
  • 2 Cups chicken (cooked and shredded)
  • 4 Cups cheese (grated finely)
  • 2 Cups enchilada sauce (our homemade enchilada sauce is linked below)
  • 1/2 Cup onion, chopped
  • 2 Tablespoons garlic, minced
  • (for the Chicken Seasoning)
  • 2 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. salt
  • 1 tsp. cumin
  • 2 Tablespoons water or chicken broth
  • 1 Tablespoon black pepper

Instructions

  1. Preheat oven to 350 degrees
  2. Lightly grease a 13x9 glass baking dish.
  3. Mix together the chicken and seasoning in a large bowl reducing the chicken to small shreds completely covered in seasoning.
  4. Add onion and garlic, 1 cup of enchilada sauce and half of the shredded cheddar cheese. Mix well.
  5. Pour a thin layer of enchilada sauce over the bottom of your oiled 13 x 9 casserole dish. Our Homemade Enchilada Sauce is incredible.
  6. Scoop large spoonfuls of chicken mixture into a tortilla, roll up and place in baking dish. Repeat until all mixture is used and baking dish is packed with prepared tortillas.
  7. Pour the remaining enchilada sauce over the tortillas.
  8. Sprinkle the remaining cheese on top of the sauce.
  9. Bake uncovered for 20 minutes. Check to see if cheese is melted and casserole is bubbling. If not, add another 10 minutes to the timer. If the cheese is brown, but the casserole is not done, cover with tinfoil for the last 10 minutes.
  10. Remove from oven, let sit for about 5 minutes before serving. Serve with a dollop of sour cream, refried beans and rice if desired.

Nutrition Information

Yield

12

Serving Size

1

Amount Per Serving Calories 401Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 62mgSodium 1148mgCarbohydrates 34gFiber 3gSugar 3gProtein 20g

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HOMEMADE ENCHILADA SAUCE:

For the directions and printable recipe for the enchilada sauce go here:

Chicken Enchilada Casserole uses Homemade Enchilada Sauce

Chicken Enchilada Casserole uses Homemade Enchilada Sauce

casserole recipe adapted from Just A Pinch

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