Chicken Enchilada Casserole With Chipotle Cream

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Ok, I promised that I wouldn’t do another slow cooker recipe for awhile and I kept my promise.  This recipe is not quick, but it is definitely worth the effort.  Today I’ll be sharing with you my chicken enchilada casserole recipe. The recipe will be using things that I have in the freezer, fridge and pantry.

Here’s what the complete list of ingredients looks like:

  • 2 boneless skinless chicken breasts
  • Small white onion
  • 1 can diced green chilies
  • 1 can black beans
  • 1 can whole kernel corn
  • Chipotle peppers
  • 2 cloves of garlic, minced
  • Olive Oil
  • Flour
  • Chili Powder
  • Salt & Pepper
  • Oregano
  • Cumin
  • Brown sugar
  • Tomato paste
  • Chicken Stock
  • Small corn or flour tortillas
  • Sour cream
  • Shredded Mexican Cheese

 

Let’s start with the enchilada sauce.

Red Enchilada Sauce Ingredients:

  • 2 tablespoons vegetable or olive oil
  • 2 tablespoons flour
  • 4 tablespoons chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon oregano
  • 1/4 teaspoon cumin
  • 2 tablespoons brown sugar (if you like a sweetened enchilada sauce)
  • 2 tablespoons tomato paste
  • 2 cups chicken or vegetable stock

 

Heat the oil and flour and stir until thick.

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Next, add your chili powder, salt, garlic powder, oregano and brown sugar stir for a minute and slowly add your chicken stock and tomato paste and stir until fully mixed.

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Reduce heat and simmer for 10-15 minutes stirring frequently until the sauce starts to thicken.

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Once the sauce is thickened, remove and set aside.  (and try to stay out of it as I find myself with a spoon eating it directly out of the pot….sigh)

Onto the chicken.

Ingredients:

  • 2 boneless skinless chicken breasts
  • Olive Oil
  • 1 can diced green chilies peppers
  • 1 small white onion
  • 2 cloves garlic minced
  • Salt & Pepper
  • Garlic powder
  • Cumin

Take two boneless, skinless chicken breasts and season with salt, pepper, cumin and garlic powder. Cook chicken in a pan until lightly browned and cooked throughly about 20 minutes.

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Remove from pan and let rest till cool and either shred with a fork using a mixer.  (Yes, you heard me right.. Mixer)  I learned this tip a few years ago and it is perfect for shredding meat.  I’ve done it with chicken, beef and pork.  It’s quick, easy and comes out perfect)

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Add oil to the pan and cook the onion, diced green peppers and garlic until tender.

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Once the onion, green chilies and garlic are tender, add the shredded chicken and 1/4 cup of the enchilada sauce and mix well.

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Now it’s time to put it all together.  Start with finding a large casserole dish and place a small amount of enchilada sauce on the bottom.  Layer with tortillas, chicken, black beans, sauce and cheese.

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Repeat layers and top with cheese.

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Bake in a preheated 350 degree oven for 25-30 minutes until cheese is melted.

To make the chipotle cream, add 3 tablespoons of sour cream, 1 tablespoon of diced chipotle peppers and 1 tablespoon of milk, mix well.

Chicken Enchiladas With Chipotle Cream

  • Servings: 6-8
  • Difficulty: Moderate
  • Print

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Ingredients:

2 boneless skinless chicken breasts
Small white onion
1 can diced green chilies
1 can black beans
1 can whole kernel corn
Chipotle peppers
2 cloves of garlic, minced
Olive Oil
Flour
Chili Powder
Salt & Pepper
Oregano
Cumin
Brown sugar
Tomato paste
Chicken Stock
Small corn or flour tortillas
Sour cream
Shredded Mexican Cheese

Red Enchilada Sauce
2 tablespoons vegetable or olive oil
2 tablespoons flour
4 tablespoons chili powder
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon oregano
1/4 teaspoon cumin
2 tablespoons brown sugar (if you like a sweetened enchilada sauce)
2 tablespoons tomato paste
2 cups chicken or vegetable stock

Heat the oil and flour and stir until thick.
Add your chili powder, salt, garlic powder, oregano and brown sugar stir for a minute and slowly add your chicken stock and tomato paste and stir until fully mixed.
Reduce heat and simmer for 10-15 minutes stirring frequently until the sauce starts to thicken.
Once the sauce is thickened, remove and set aside.

Chicken:
2 boneless skinless chicken breasts
Olive Oil
1 can diced green chilies peppers
1 small white onion
2 cloves garlic minced
Salt & Pepper
Garlic powder
Cumin
Take two boneless, skinless chicken breasts and season with salt, pepper, cumin and garlic powder. Cook chicken in a pan until lightly browned and cooked throughly about 20 minutes.
Remove from pan and let rest till cool and either shred with a fork or using a mixer.
Add oil to the pan and cook the onion, diced green peppers and garlic until tender.
Once the onion, green chilies and garlic are tender, add the shredded chicken and 1/4 cup of the enchilada sauce and mix well.
Layer with tortillas, chicken, black beans, sauce and cheese in large casserole dish.
Repeat layers and top with cheese.
Bake in a preheated 350 degree oven for 25-30 minutes until cheese is melted.
To make the chipotle cream, add 3 tablespoons of sour cream, 1 tablespoon of diced chipotle peppers and 1 tablespoon of milk, mix well.

 

Enjoy!

 

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