How to Make my Easy Chicken Enchiladas
Look no further, you have just found the best chicken enchilada recipe – one that your family will love. Not only is it delicious, it is also quick and easy to make.
For this simple dinner recipe, you can use leftover fowl, or you can microwave or boil a few poultry breasts. If you are baking a hen for a meal, then plan to make this casserole for another meal using the leftover meat. Bake the hen when you have extra time; then you will already have the leftover meat to use when you have less time to prepare a meal. Or if you have some meat leftover from a rotisserie chicken(s), then simply use that.
Do you want to disguise that leftover turkey from a holiday meal? Then use it to make this easy and tasty dish. Your family will be pleased with the yummy dinner, and by using leftovers, you will save money, too.
Gather the ingredients to make an easy chicken enchilada casserole recipe:
3 tbsp. olive oil
1 onion, medium size, chopped
1 green pepper, chopped
4 cups poultry, cooked and chopped
2 tbsp. poultry broth or water
1 can tomatoes, diced
1 can tomato sauce
1/8 tsp. garlic powder
2 tsp. chili powder
¼ tsp. salt
sugar to taste
8 tortillas, medium size, soft flour tortillas
1 ¾ cups grated cheese, Mexican style
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After chopping the onions and green peppers, sauté them in olive oil until the onions are translucent.
Stir the chopped meat into the onions and peppers already in the pan, add the broth or water and heat thoroughly. When using meat from rotisserie chickens, pour out the jellied broth from the package to use in place of the broth listed above.
Pour the can of diced tomatoes and tomato sauce into the meat mixture, and mix all the ingredients together.
Add garlic, chili powder, salt and sugar to taste. Stir until well blended, and simmer together over low heat for about 15 minutes.
Using a slotted spoon, spoon the meat and vegetable mixture into the center of a tortilla, sprinkle grated cheese over the meat and roll it up. If, after filling the first tortilla, it has either too much filling or not enough adjust your measurements. (The sauce that is leftover, after dipping the meat out, will be spooned on the top of the filled tortillas before baking. See instructions below.)
Place the enchiladas seam side down into a greased 13 x 9 x 2 Pyrex baking dish.
Spoon the remainder of the tomato sauce over the enchiladas, and sprinkle what’s left of the cheese on top of the enchiladas and sauce.
Bake in a preheated 350-degree oven for 10 minutes or until the cheese melts. Serve your enchiladas with a large garden fresh salad, a tasty dessert and gather the family around the table for a delicious, homemade meal.
This simple chicken enchilada recipe is a favorite at my house, and since it will fill eight tortillas, I have leftover enchiladas for another dinner or for a lunch. I also have a recipe for another hearty casserole, a delicious poultry and dumplings recipe and a stroganoff recipe – all using leftovers. For a complete list of my articles, including many other quick recipes, visit my home page. Easy chicken enchilada casserole is also a great take-along dish for church meetings, neighborhood get-togethers and tailgate parties.
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