Spicy Chicken Enchiladas

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READY IN: 1hr 5mins
Recipe by AmyZoe

This is a delicious make-ahead enchilada and you can make 2 at once and freeze one for later for the same amount of effort. I must confess, I cut the ingredients listed in half and made one. Once I realized it was more effortless than I imagined I kicked myself for not going ahead with the second pan. I used creamed corn for fun and loved it. I also use my homemade taco seasoning mix recipe (Homemade Taco Seasoning Mix) in place of store-bought. Recipe courtesy of Family Feasts for $75 a Week, 2009.

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. Heat oil in a very large skillet over medium-high heat until hot.
  3. Add half of the cubed chicken, waiting to stir until chicken begins to brown on one side.
  4. Stir chicken once, and let other side brown.
  5. Remove cooked chicken from pan, and set aside in a bowl.
  6. Repeat with remaining half of chicken, and add to bowl.
  7. In the same skillet, cook garlic, onion, and corn, stirring a few times until onion is tender, 5 to 7 minutes.
  8. Add cooked chicken to pan, and stir well.
  9. Pour 1/2 cup tomato puree into each of the two 9x13 inch casserole dishes and spread to coat the bottom of each dish.
  10. Add remaining puree to chicken in pan.
  11. Add salsa and taco seasoning and bring to a simmer over medium heat.
  12. Let it simmer 5 minutes or so.
  13. While chicken simmers, put a double layer of tortillas in the bottom of each casserole dish.
  14. Tear tortillas as needed to make them fully cover the bottom of each dish.
  15. Once chicken mixture has simmered for a few minutes, layer one quarter of the mixture into each casserole dish.
  16. Sprinkle 1 cup cheese over chicken in each dish, then add another layer of tortillas.
  17. Divide remaining chicken mixture evenly between casserole dishes, and top chicken evenly with remaining cheese.
  18. Bake casserole 30 minutes or until bubbly and cheese on top is nicely browned.
  19. Let sit 10 minutes before serving.
  20. Serve with sour cream and additional salsa.
  21. Cover remaining casserole lightly with aluminum foil, label, and freeze up to 6 months.
  22. To cook frozen casserole, thaw overnight in the refrigerator and bake until casserole is bubbly, 30 to 35 minutes.
  23. You may also cook it frozen, in which case it will need to bake 50 to 55 minutes.

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