Mexican recipes
Chicken enchilada casserole
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40 min
Serves 4
Mexican
Ingredients
- 4 chicken breasts, cooked and diced 4 chicken breasts, cooked and diced
- 1/3 cup chopped cilantro (coriander) 80 ml chopped cilantro (coriander)
- 2 cup finely chopped green onions 480 ml finely chopped green onions
- 1 (4 oz) can green chiles, chopped 1 (4 oz) can green chiles, chopped
- 1 1/2 lb sour cream 680 g sour cream
- 1 tbsp chili powder 15 ml chili powder
- 2 tbsp ground cumin 30 ml ground cumin
- 16 oz Picante sauce (see recipe below) 455 g Picante sauce (see recipe below)
- 3 cup mild cheddar (asadero or Monterrey Jack cheese, grated) 720 ml mild cheddar (asadero or Monterrey Jack cheese, grated)
- 6 corn tortillas 6 corn tortillas
Method
Preheat oven to 350 F.
In a bowl, combine the cooked and diced chicken, coriander and green onions. (To cook chicken, place in a saucepan with 2-3 cloves of garlic, cover with water and cook covered over low heat for 20 to 30 minutes).
In another bowl, combine the green chiles, sour cream, chili powder, cumin and Picante sauce.
In a rectangular glass baking dish, put 2 tortillas at the bottom. Add a layer of the chicken mixture and top with the sour cream mixture. Repeat with another layer of tortillas, chicken mixture and then sour cream. Finish with the remaining 2 tortillas and sprinkle with the cheese.
Bake uncovered for 30 minutes, until the cheese melts and turns slightly brown.
Serve with fresh salsa, chopped tomatoes and lettuce.
In a bowl, combine the cooked and diced chicken, coriander and green onions. (To cook chicken, place in a saucepan with 2-3 cloves of garlic, cover with water and cook covered over low heat for 20 to 30 minutes).
In another bowl, combine the green chiles, sour cream, chili powder, cumin and Picante sauce.
In a rectangular glass baking dish, put 2 tortillas at the bottom. Add a layer of the chicken mixture and top with the sour cream mixture. Repeat with another layer of tortillas, chicken mixture and then sour cream. Finish with the remaining 2 tortillas and sprinkle with the cheese.
Bake uncovered for 30 minutes, until the cheese melts and turns slightly brown.
Serve with fresh salsa, chopped tomatoes and lettuce.
Cook's notes
Homemade Picante sauce
Ingredients
1 (10 oz) can chopped tomatoes, pureed (use a blender)
1 1/3 cup water
1/3 cup Spanish (red) onion, chopped
4 fresh Habanero peppers, with seeds, chopped
4 fresh Jalapeno peppers, with seeds, chopped
2 Tbsp white vinegar
1/4 tsp dried minced onion
1 clove garlic, minced
1/4 tsp salt
Method
Add all the ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick, stirring occationally. Cool, pour in a jar and refrigerate overnight.
The above ingredients will produce a medium sauce. To make the sauce hot, double the amount of chilies used.
Ingredients
1 (10 oz) can chopped tomatoes, pureed (use a blender)
1 1/3 cup water
1/3 cup Spanish (red) onion, chopped
4 fresh Habanero peppers, with seeds, chopped
4 fresh Jalapeno peppers, with seeds, chopped
2 Tbsp white vinegar
1/4 tsp dried minced onion
1 clove garlic, minced
1/4 tsp salt
Method
Add all the ingredients in a saucepan over medium high heat. Bring to a boil, reduce heat, and simmer for 30 minutes or until thick, stirring occationally. Cool, pour in a jar and refrigerate overnight.
The above ingredients will produce a medium sauce. To make the sauce hot, double the amount of chilies used.
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