Cheesy Chicken Enchilada Casserole

This Chicken Enchilada Casserole combines juicy chicken, tortillas, a veggie mixture layered with an easy enchilada sauce!

⏱ 75 menit 🔨 Persiapan 30mnt 🔥 Masak 45mnt 📊 Sedang 🍽 8 porsi ⭐ 5.0 (30) 👁 42
Cheesy Chicken Enchilada Casserole

Bahan-bahan

8 porsi

Langkah-langkah

  1. Preheat oven to 350°F.
  2. Cut 3 of the tortilla in half.
  3. Heat oil In a medium pan, cook onion over medium in oil until softened, about 3 minutes. Add peppers, garlic, corn, cumin and chili powder. Cook until peppers are tender, about 5 minutes. Stir in green chiles and chicken.
  4. Place ½ cup enchilada sauce in the bottom of a 9x13 casserole dish.
  5. Layer 1 ½ tortillas to cover the bottom of the pan. Top with half of the chicken mixture ½ cup cheese and ⅓ of remaining enchilada sauce.
  6. Add a second layer of tortillas, chicken and cheese. Top with remaining tortillas, enchilada sauce and cheese.
  7. Bake 30-35 minutes or until heated through and browned and bubbly.
Ayam & Unggas highly ratedchicken enchilada casserolemexican

Nutrisi per porsi

Protein18g
Karbo25g
Lemak19g
344kcal
18gProtein
25gKarbo
19gLemak

💰 Estimasi Harga

Total Bahan
Rp 50.750
Per Porsi
Rp 6.344/porsi
🏠 Lebih Hemat
~Rp 101.500 dari beli jadi!
📋 Rincian Harga Bahan (25% bahan terdeteksi)
BahanJumlahSubtotal
olive oil 1 tablespoon -
onion 1 -
reen bell pepper 1 g -
garlic 2 cloves -
cumin 1 teaspoon Rp 350
chili powder 1 teaspoon Rp 400
corn kernels 1 cup -
canned mild green chiles 4 ounces -
cooked shredded chicken 4 cups -
red enchilada sauce 2.5 cups Rp 50.000
medium corn tortillas 6 -
shredded Monterey jack cheese 2.5 cups -

*Harga pasar perkiraan, bisa berbeda di daerah Anda

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Cheesy Chicken Enchilada Casserole

Bahan-bahan:
  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 1 g reen bell pepper (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup corn kernels (thawed or drained if needed)
  • 4 ounces canned mild green chiles (chopped)
  • 4 cups cooked shredded chicken
  • 2 ½ cups red enchilada sauce (about 20 oz)
  • 6 medium corn tortillas
  • 2 ½ cups shredded Monterey jack cheese (or Mexican cheese blend, divided)

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