Spicy Chicken Enchiladas
- Ready In:
- 1hr 5mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 2 tablespoons vegetable oil
- 4 lbs chicken, cut into 1 inch cubes (breasts or thighs, boneless, skinless)
- 4 garlic cloves, chopped
- 1 onion
- 3 -4 cups frozen corn or 30 ounces canned corn, drained
- 28 ounces tomato puree (plus 1 c water) or 21 ounces tomato sauce (plus 1 c water)
- 1 cup salsa, plus more for serving (spicy)
- 1⁄2 cup taco seasoning mix (see my Homemade Taco Seasoning Mix)
- 8 inches flour tortillas (20)
- 4 cups cheddar cheese, shredded
- sour cream (for serving)
directions
- Preheat oven to 375.
- Heat oil in a very large skillet over medium-high heat until hot.
- Add half of the cubed chicken, waiting to stir until chicken begins to brown on one side.
- Stir chicken once, and let other side brown.
- Remove cooked chicken from pan, and set aside in a bowl.
- Repeat with remaining half of chicken, and add to bowl.
- In the same skillet, cook garlic, onion, and corn, stirring a few times until onion is tender, 5 to 7 minutes.
- Add cooked chicken to pan, and stir well.
- Pour 1/2 cup tomato puree into each of the two 9x13 inch casserole dishes and spread to coat the bottom of each dish.
- Add remaining puree to chicken in pan.
- Add salsa and taco seasoning and bring to a simmer over medium heat.
- Let it simmer 5 minutes or so.
- While chicken simmers, put a double layer of tortillas in the bottom of each casserole dish.
- Tear tortillas as needed to make them fully cover the bottom of each dish.
- Once chicken mixture has simmered for a few minutes, layer one quarter of the mixture into each casserole dish.
- Sprinkle 1 cup cheese over chicken in each dish, then add another layer of tortillas.
- Divide remaining chicken mixture evenly between casserole dishes, and top chicken evenly with remaining cheese.
- Bake casserole 30 minutes or until bubbly and cheese on top is nicely browned.
- Let sit 10 minutes before serving.
- Serve with sour cream and additional salsa.
- Cover remaining casserole lightly with aluminum foil, label, and freeze up to 6 months.
- To cook frozen casserole, thaw overnight in the refrigerator and bake until casserole is bubbly, 30 to 35 minutes.
- You may also cook it frozen, in which case it will need to bake 50 to 55 minutes.
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RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.