Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp Gebhardt Chili Powder; 12 corn tortillas; 2 cloves garlic, minced; 1 teaspoons ground black pepper; 710 milliliters shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz); 1 large onion, chopped (1 large = 1 cup); 1 teaspoons salt; 946 milliliters shredded cooked chicken; 822 grams can each) Hunts Tomato Puree; 2 Tbsps Pure Wesson Vegetable Oil

The recipe Chicken Enchilada Casserole could satisfy your Mexican craving in around 45 minutes. This recipe serves 8. One serving contains 426 calories, 30g of protein, and 22g of fat. This recipe covers 21% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up ground pepper, onion, hunt's tomato puree, and a few other things to make it today. To use up the onion you could follow this main course with the Candy Corn Cupcakes as a dessert. It works well as a main course.

Instructions

Hands On: 20 minutes Total: 55 minutes Preheat oven to 350F. Spray 13- x 9-inch baking dish with cooking spray; set aside.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

Heat oil in medium saucepan over medium heat.

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Cooking Oil

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Sauce Pan

Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Ingredients you will need

Salt And Pepper

Chili Powder

Tomato Puree

Garlic

Onion

Layer 4 tortillas, half of the chicken, 2/3 cup of the cheese and 1/4 of the sauce in prepared dish. Repeat layers. Top with remaining 4 tortillas, remaining sauce and remaining 2/3 cup cheese. Cover with aluminum foil.

Ingredients you will need

Tortilla

Whole Chicken

Cheese

Sauce

Equipment you will use

Aluminum Foil

Bake 30 minutes. Uncover; bake an additional 5 minutes.

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Oven

Cut into 8 pieces to serve.

Equipment

Ingredients

Servings:

1Tbsp

Gebhardt Chili Powder 12

corn tortillas 2cloves

garlic, minced 1teaspoons

ground black pepper 710milliliters

shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz)1large

onion, chopped (1 large = 1 cup)1teaspoons

salt 946milliliters

shredded cooked chicken 822grams

can each) Hunt's Tomato Puree 2Tbsps

Pure Wesson Vegetable Oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.