Without Fail making recipe Creamy Chicken Enchillada Casserole with 16 ingredients and 14 stages of easy cooking, which is fast and tasty.
Without fail making ultimate Creamy Chicken Enchillada Casserole easy, bouncy, practical.
How are you all, now you get present recipe Creamy Chicken Enchillada Casserole with 16 ingredients and 14 steps. Next this is how to cook, please observe carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 16 ingredients and 14 stages of easy cooking Creamy Chicken Enchillada Casserole.
Ingredients for Creamy Chicken Enchillada Casserole
Prepare 1 : large can of Green enchillada sauce.
Prepare 4 : habanero (diced without seeds).
Prepare 2 : habanero (diced with seeds).
Needed 2 : rotisserie styled cooked whole chickens.
Prepare 1 can : Sweet corn (drained).
Prepare 1 : smallest can of olives (sliced ripened).
Needed 1 dash : ground cumin.
Needed 1 dash : chili powder.
Needed 1 box : instant rice (small box).
Needed 1 : bag of flour tortillas 16 count.
Prepare 1 can : cream of chicken soup with herbs.
Needed 1 can : diced green chiles.
Needed 4 : green onions (diced).
Prepare 1 : jar queso cheese dip (medium or mild) Found in the chip isle..
Prepare 32 oz : shredded mozzarella cheese.
Prepare 32 oz : shredded sharp cheddar cheese.
If all cooking materials Creamy Chicken Enchillada Casserole it’s ready, We’re going into the cooking stage. Below is how to cooking with fast.
Stages Cooking Creamy Chicken Enchillada Casserole
Remove skin. Use fork to remove meat from breast of chickens. Place meat in large bowl. Making sure there are no bones, stir the meat with fork until all meat is shredded. Refrigerate over night..
Add following ingredients to bowl of shredded chicken:.
Add one large hand full of each kind of cheese to mixture..
Stir well. Mixture should be thick and creamy..
Cut tortillas into 1 or 2 in squares. Place single layer of tortilla squares on bottom of large glass casserole dish, making sure each piece over laps each other..
Scoop mixture onto tortilla squares. Smooth out as much as possible. Place another layer of 1 or 2 in cut tortillas on top making sure to over lap each peice. Press firmly. Repeat layering of mixture and tortillas until desired thickness making sure to press firmly. Leaving enough room on top about 1 in deep..
Prepare instant rice according to instructions on box. (I found that the serving size for two people was enough to cover one layer of the casserole).
Add rice to casserole dish. (There should be a layer of tortillas between the rice and the mixture).
Add remaining mozzarella cheese to top of casserole. Smooth out..
With the remaining sharp cheddar cheese create a border around the top of the dish. About 2 in wide..
Chop green onions..
Add olives and green onions to top of mozzarella cheese..
Place casserole dish on cookie sheet and bake for 45 min at 350°F. CAUTION: REMOVE CAREFULLY. CASSEROLE WILL BE HEAVY..
You may have left over casserole mixture. This will make great cassadillas for the next day. Place mixture between two flour tortillas. Then add cheese on top. Microwave until cheese is melted and bubbling. Garnish with slices of avacado..
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