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Chicken Enchilada Casserole Recipe

4,973 views · Published 4 March 2013 · 6:11 · Indexed 8 November 2026

Channel: The Frugal Chef · 2013 · Howto & Style

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Vea este video en español - http://youtu.be/RRGtv14ZtX0
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These enchiladas can be made with left over chicken. I used my homemade sauce but you can easily used store bought. Enjoy!

Serves six

2 ½ cups shredded chicken
3 cups enchilada sauce
18 corn or flour tortillas
1 cup shredded cheese -- can be Cheddar or cheese of choice

Heat the oven to 350 degrees.
Place the chicken in a bowl and add ½ a cup of sauce to it.  Mix it well and set it aside.
If you are using corn tortillas, add enough oil to cover the tortillas into a small skillet. Heat the oil and add the tortillas, one by one, for about 15 seconds per side.  Drain them on a paper towel lined plate.
Place about 1 cup of the sauce in a shallow bowl.  Add the tortillas, one by one, into the sauce and coat the well on both sides.
Add about ¼ cup of enchilada sauce to a 9x13 oven proof dish.  
Place the coated tortilla on a plate and add some chicken to the middle.  You can add some cheese if you want.  Roll the tortilla and place it in the pan.  Do this with all of the tortillas.
Add the remaining sauce on top of the rolled tortillas and sprinkle with the rest of the cheese.  You can use more if you want.
Place the enchiladas in the oven and bake for about 20 minutes, until the cheese has melted and the sauce in bubbly.  Enjoy with sour cream, Mexican rice and refried beans.


FOR THE SAUCE:
4 ancho chilies - seeded and stemmed
1 cup chopped yellow onion
2 large garlic cloves -- minced
1 cup tomato puree
2 cups chicken stock
2 tsp. cumin
1 tsp. oregano
Salt & Pepper

Place the stemmed and seeded chilies into a hot, dry skillet.  Cook the chilies - pressing them against the pan - for about 3 minutes on each side.  Transfer the chilies to a bowl.
Cover the chilies with boiling water. Place a small plate over them to avoid floating.  Soak for 30 minutes.
While the chilies are soaking, place some oil into a skillet.  Add the onion and cook for about 5 minutes - stirring occasionally.  Add the garlic.  Cook for another 5 minutes - until onion browns lightly. 
Place the soaked chilies into a food processor.  Add about 1/2 cup of the soaking liquid, the onions and garlic, the tomato puree and the chicken stock. Process into a paste.  Strain the sauce into a skillet - making sure to press it in the strainer with a spoon so as to get as much sauce as possible.
Add the cumin and oregano to the sauce.  Mix well and bring to a simmer. Simmer for about 20 minutes - until sauce thickens.  Add extra soaking liquid to the sauce if necessary. Season with salt and pepper.
Remove skillet from heat when sauce has reached the right consistency.  Cool down completely and refrigerate.  Enjoy!

CALORIES 281.34; FAT 10.69 grs (sat 4.65; mono 2.68; poly 0.73); PROTEIN 23.82 grs ; FIBER 2.20 grs; CARBS 28.67 grs; CHOLESTEROL 67.97 mg; IRON 1.65 mg; SODIUM 1747.79  mg; CALCIUM 160.07  mg

Print your recipe here -http://thefrugalchef.com/2014/01/chicken-enchilada-recipe/

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