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Home > Casseroles
Chicken Enchilada Casserole
Serves: 4 - 11 oz portions
Preparation time: 50 minutes
Ingredients:
- 3/4 lb chicken meat, cooked
- 6 corn tortillas
- 4 tsp canola oil
- 1 Spanish onion, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 c water
- 1 jalapeno pepper, minced
- 1 tsp chili powder
- 1/4 c black olives, chopped
- 2 green bell peppers, chopped
- 2 squash, yellow, chopped
- 1 tbsp cilantro, chopped
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/4 c cheddar cheese, grated
- 1/4 c Monterey Jack cheese, grated
1. Preheat oven to 350ºF(175ºC). Shred the cooked chicken meat; set aside.
2. Bake the tortillas, turning once, until crisp, about 15 minutes.
3. Heat 1/3 of the oil in a sauté pan. Add 1/4 of the onion and 1/4 of the garlic; sauté until tender. Stir in tomato paste. Stir in water and jalapeño. Bring to a simmer, stirring constantly. Stir in chili powder and simmer until slightly thickened, about 10 minutes. Remove from the heat and stir in olives.
4. Heat the remaining oil in a sauté pan. Add the remaining onion and remaining garlic and sauté until tender. Stir in the green pepper and squash and sauté 6 minutes. Stir in cilantro, cumin, and cayenne pepper.
5. Remove the pan from the heat and stir in chicken.
6. Coat a casserole dish with nonstick cooking spray. Place two of the tortillas in the bottom of the casserole dish.
7. Top with 1/2 of the vegetable mixture and then top with 1/2 of the cheese. Repeat and top with remaining tortillas.
8. Coat the top of the tortillas with a thin layer of the sauce; reserve remaining sauce. Place the casserole dish on a baking sheet and bake at 400ºF(200ºC) for 30 minutes.
9. Remove the casserole from the oven and allow to cool slightly. Place a serving plate upside down on top of the casserole dish; invert onto plate.
10. Cut casserole into quarters using a serated knife. Top with remaining sauce.
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