Chicken Enchilada Casserole
Imagine enchiladas mixed with fajitas and crossed with a tamale. The Mexican fusion meal of your dreams? Ours too! This Chicken Enchilada Casserole ticks all the boxes, with corn tortillas, chicken,...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.macrostax.com.
Cooking tools:
- Kitchen scale
- Baking dish
- Oven
- Microwave
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Aluminum foil
- Spoon
Ingredients
- 1 19-oz can (2 cups
- 539g) “Old El Paso” mild enchilada sauce
- 12 “Mission” corn tortillas (306g)
- 1 ½ lbs (680g) cooked chicken breast (cut into strips or shredded)
- 2 cups (200g) sliced bell pepper (about 1 large pepper)
- 2 cups (200g) thinly sliced onion (about ½ large onion)
- 2 tablespoons “McCormick” less sodium taco seasoning
- 1 ½ cups (168g) Mexican style shredded cheese (we used “Kraft”)
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