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Layered chicken enchilada casserole recipe

Layered chicken enchilada casserole recipe

This chicken enchilada casserole recipe -- a.k.a. "stacked chicken enchiladas" -- is straightforward to create, gluten-free as well as easy to adjust to be vegan. Oh, also it's CRAZY good.

My personal favorite foodie week of the season has finally showed up.

Yes, I’m knowledgeable that many people I understand have more looking forward to their annual Thanksgiving poultry-a-thon. Or the appearance of summer time grilling season in the rear deck. But in my opinion, the very best season happens when all of those other world will get looking forward to eating things i essentially crave every day &- Mexican food.

Something that complements chips and salsa is my happy place.

And So I’m taking full advantage a few days prior to Cinco de Mayo (which serendipitously is actually my Dos de Mayo birthday week) to possess a little Mexican food fiesta around the blog, beginning and among my personal favorite recipes &- Chicken Enchilada Casserole. Also referred to as Stacked Chicken Enchiladas.

This really is essentially a riff on my small recipe to find the best Chicken Enchiladas Ever. made from course with my personal favorite homemade Red Enchilada Sauce. However this version is slightly faster to create as well as gluten-free! It’s very simple to adjust to be vegan and dairy-free. And simple to bunch together with your favorite toppings in abundance. I managed to get for many buddies a few days ago plus they essentially agreed that every one individuals needs to check it out. )

After I started converting my personal favorite enchiladas to become gluten-free a couple of years back, among the first problems I came across was individuals darn corn tortillas. Yes, yes, I understand all the methods to warming them properly so they don’t tear. However they can nonetheless be a discomfort to utilize with regards to enchiladas. So once I made the decision to test just stacking all of them with another ingredients just like a casserole&...and also the rest was enchilada history.

This truly is really a good way to organize enchiladas! Also it’s very simple for everyone to some crowd, particularly when people get all indecisive about whether or not they desire a &"half&" or perhaps a &"whole&". Simply have them eliminate the slice of the choice.

If you be vegan or dairy-free, these taste great with only adding extra beans and/or roasted veggies instead of the chicken and cheese. Really, my pal who trained me this recipe years back was dairy-free and promised with the addition of lentils to her enchiladas rather of cheese. Whatever matches your needs!

But regardless of whether you eat everything, or take presctiption a gluten-free or vegan diet, you have to try my homemade red enchilada sauce using these. It is undoubtedly what &"makes&" this recipe. Which is quite simple to create. Whatever you essentially need really are a couple of spices, some vegetable or chicken broth, a little bit of flour (you are able to sub in GF all-purpose flour), also it’s all set to go with only about a few minutes of prep. Pretty pretty please, don’t skip this task. )

So to help make the enchiladas, you’re essentially likely to literally stack the components nevertheless, you’d like. It's my job to perform a layer of enchilada sauce, then tortillas&...

&...then black beans and corn (or whatever other ingredients you’d like)&...

&...then eco-friendly (or sauteed diced yellow) onions and shredded cooked chicken&...

&...your cheese. After which repeat two more occasions, allowing you to have three layers.

Then i finish the enchiladas having a layer of tortillas capped with enchilada sauce. Cover with aluminum foil and bake for around twenty minutes. Then uncover and sprinkle after some more cheese, and bake for the next ten minutes or before the cheese is great and melted.

Then put on your preferred toppings, like avocado, fresh cilantro and much more eco-friendly onions. Sour cream could also be lovely.

Then serve up! It’s certainly less than exactly the same &"look&" as traditional enchiladas. But holy smokes, could they be good. Plus they get this to Mexi food lover very, happy. )

Yield: 8 servings

Chicken Enchilada Casserole (a.k.a. "Stacked" Chicken Enchiladas)

This chicken enchilada casserole recipe (a.k.a. "stacked enchiladas") are really simple to make, gluten-free, and MUY delicioso.

Total Time: 50 mins

Ingredients:

  • 3 cups red enchilada sauce (I recommend my homemade red enchilada sauce recipe, which may be made gluten-free*)
  • 16 corn tortillas, halved
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 (15 ounce) can whole kernel corn, drained
  • 6 scallions (eco-friendly onions), thinly sliced
  • 4 cups (about 1.5 pounds) shredded cooked chicken
  • 3 cups shredded Monterrey Jack or Mexican blend cheese
  • 1 avocado, peeled, pitted and diced
  • 1/2 cup loosely-packed chopped fresh cilantro

Directions:

Heat oven to 375 levels F. Make a 9x13-inch baking dish with cooking spray.

Pour about 3/4 cup enchilada sauce within the baking dish, and spread until the foot of the dish is coated. Top having a layer of approximately 8 tortilla halves so the entire dish is included. Sprinkle evenly about 1 cup black beans, 1/2 cup corn along with a 4th from the eco-friendly onions. Then sprinkle having a heaping cup from the chicken, contributing to 3/4 cup shredded cheese. Repeat having a second layer of tortillas, then sauce, then beans, corn, eco-friendly onions, chicken, and cheese. A final layer of tortillas, sauce, beans, corn, eco-friendly onions, chicken and cheese. Then conclude having a final layer of tortillas and sauce (reserving about 3/4 cup of cheese to include partway through baking). Cover the pan with aluminum foil, then bake for 25 minutes.

Remove pan and take away aluminum foil. Sprinkle the top enchiladas evenly using the remaining 3/4 cup of cheese, then go back to the oven (uncovered) and bake for ten minutes or before the cheese is melted. Remove pan, and sprinkle with avocado, cilantro, and remaining eco-friendly onions. Serve warm.

*If you're not using my enchilada sauce and would really like this recipe to become gluten-free, make sure to look into the label of store-bought sauces to locate one that's GF.

*To create this recipe gluten-free, make sure to look into the labels of ingredients to double-check that they're made gluten-free.

If one makes this recipe, make sure to snap a photograph and hashtag it #gimmesomeoven. I'd like to see that which you prepare!

Hey, I’m Ali!

And I’m so happy you’re here. A lot of my personal favorite recollections in existence appear to occur round the table, particularly when encircled by individuals I really like. Not to mention, all of the better when nourished by a few seriously scrumptious food. And So I produced this website to talk about my personal favorite recipes and tales along with you, hoping they might inspire which help all of us to take more time round the table and savor the good things in existence. Cheers, buddies! much more about me »

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