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Tuesday, May 17, 2011

Chicken Enchilada Casserole

This is something I came of with one night. I wanted Enchilada's but wanted to have it a fast and easy way so WALA this is what I came up with! It is so fast and easy and so good! I use Pepper Jack cheese but you can use Monterrey to cut the spice! This recipe serves 4! I hope you enjoy!

Chicken Enchilada Casserole


Ingredients:
1 small Onion; diced
1 small Bell Pepper; diced
1 Lb Chicken Breast
1 Pckge of Taco Seasoning
½ to 1 can of Enchilada Sauce
4 (8inch) Flour Tortilla’s
8 oz Pepper Jack or Monteray Jack Cheese

Directions:
1. Place Chicken Breast in a saucepan. Add ¾ cup of water and taco seasoning. Bring to a boil. Cover. Turn to low and let simmer for 15 mins or until chicken breast are done.
2. Meanwhile sautee onions and bell peppers in a little olive oil or butter til soft.
3. When chicken is done remove from the stove and shred chicken with two forks and mix with the sauce. Mix in onions and pepper at this time also. **HINT** if your sauce is too watery then return to stove. Turn to high heat and cook stir constantly til sauce thickens.
4. In a 8 x 8 casserole that has been sprayed layer just enough enchilada sauce to cover the bottom. Then a tortilla, enough enchilada sauce to cover the tortilla, chicken mixture, Little Cheese, so on and so forth you will end with Chicken and cheese on top!
*here is the order if it makes it simpler sense I am not doing the step by step pics*
E Sauce
Tortilla
E Sauce
Chicken Mix
Cheese
Tortilla
E Sauce
Chicken Mix
Cheese
Tortilla
E Sauce
Chicken Mix
Cheese
Tortilla
E Sauce
Chicken Mix
Cheese

5. Bake at 400 for 15mins or until bubbley! Serve with Rice or just by itself!


1 comments:

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