Post by Loupy on Aug 21, 2016 18:53:39 GMT -7
Chicken (or Turkey) Enchilada Casserole
From: Jessica @ goodcheapeats.com/
Spice up your evening with this hot and cheesy Chicken Enchilada Casserole. You can whip it up in a flash — and make an extra to freeze.
While the humble casserole may not be something gorgeous to look at, it has a lot going for it in other ways: taste, convenience, comfort — to name a few. One of our family’s very favorite casseroles is this super easy, very freezer-friendly, packed with spicy Mexican flavors, Chicken Enchilada Casserole.
You can easily make this Chicken Enchilada Casserole with turkey when the whole birds go on sale in the fall.
Preparation Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Makes: 8 to 12 servings
Ingredients:
16 ounces sour cream
12 ounces salsa verde
1 tablespoon taco seasoning mix
12 corn tortillas, torn into bite-sized pieces
2 cups cooked and chopped chicken
3 cups cheddar, jack, pepper jack cheese, or a mixture
1/2 cup chopped onion
sliced black olives
fresh chopped cilantro
Instructions:
Preheat the oven to 350 degrees.
Grease a 9×13-inch pan with nonstick cooking spray.
In a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning.
Stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion.
Stir well to combine.
Spoon the mixture into the prepared pan.
Top with the remaining cheese and black olives.
Bake for 30 minutes or until hot and bubbly.
Sprinkle cilantro over top before serving.
The casserole can be frozen or refrigerated, prior to baking.
Add a few minutes to the cooking time to allot for a cold pan.
If cooking after freezing, allow the dish to thaw completely in the refrigerator before baking.
From: Jessica @ goodcheapeats.com/
Spice up your evening with this hot and cheesy Chicken Enchilada Casserole. You can whip it up in a flash — and make an extra to freeze.
While the humble casserole may not be something gorgeous to look at, it has a lot going for it in other ways: taste, convenience, comfort — to name a few. One of our family’s very favorite casseroles is this super easy, very freezer-friendly, packed with spicy Mexican flavors, Chicken Enchilada Casserole.
You can easily make this Chicken Enchilada Casserole with turkey when the whole birds go on sale in the fall.
Preparation Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Makes: 8 to 12 servings
Ingredients:
16 ounces sour cream
12 ounces salsa verde
1 tablespoon taco seasoning mix
12 corn tortillas, torn into bite-sized pieces
2 cups cooked and chopped chicken
3 cups cheddar, jack, pepper jack cheese, or a mixture
1/2 cup chopped onion
sliced black olives
fresh chopped cilantro
Instructions:
Preheat the oven to 350 degrees.
Grease a 9×13-inch pan with nonstick cooking spray.
In a large mixing bowl, whisk together the sour cream, salsa, and taco seasoning.
Stir in the tortilla pieces, chicken, 2 cups of cheese, and the onion.
Stir well to combine.
Spoon the mixture into the prepared pan.
Top with the remaining cheese and black olives.
Bake for 30 minutes or until hot and bubbly.
Sprinkle cilantro over top before serving.
The casserole can be frozen or refrigerated, prior to baking.
Add a few minutes to the cooking time to allot for a cold pan.
If cooking after freezing, allow the dish to thaw completely in the refrigerator before baking.
