Yummy :) :) I cooked some chicken last night but was so tired that I just put it in the fridge. This morning when my alarm clock went off at 6am I woke up so hungry and craved enchiladas for breakfast LOL So I took the quickest shower 10 minutes :) Usually takes me 20 minutes!! Got ready in 10 minutes. So I had a an hour and a half before I went to work. So I decided to take care of my craving and made some chicken echilada cassarole. I was very impressed by the results because I was in a rush. Here is my easy recipe :)
2 cans of condensed cream of chicken or cream of mushroom
2 cups of shredded chicken breast
1 tsp of garlic salt
1tsp ground black pepper
1 cup of chicken broth
2 cups of Monterrey jack cheese
2 cups of cheddar cheese
3 jalapenos sliced or chopped
2 cups of shredded chicken breast
1 tsp of garlic salt
1tsp ground black pepper
1 cup of chicken broth
2 cups of Monterrey jack cheese
2 cups of cheddar cheese
3 jalapenos sliced or chopped
1/3 cup of chopped roasted chilles
24 tortillas
1 tsp of olive oil
In a bowl add the shredded chicken, garlic salt, and black pepper mix and set aside
In a large sauce pan cook the jalapenos with the olive oil and sauté for 5 minutes. Add the cream of chicken, chicken broth and roasted chilles to the sauce pan. Simmer under low heat for 15 minutes. Make sure to stir occasionally :)
Set sauce aside.
Cut tortillas into quarters.
In a baking dish. spread a little of the sauce at the bottom, layer some tortillas, layer some sauce, layer chicken, sprinkle a little of the cheddar cheese and then the Monterey. Repeat the layers. The last layer should just be the tortillas and add the remainder of the sauce and the cheese.
Bake at 375 for 20 minutes :)
you may garnish with cilantro and add toppings such as sour cream or chives.
If you want to make sure the dish is not as spicy remove the jalapeno seeds.
Serve with a side of rice and beans :)
24 tortillas
1 tsp of olive oil
In a bowl add the shredded chicken, garlic salt, and black pepper mix and set aside
In a large sauce pan cook the jalapenos with the olive oil and sauté for 5 minutes. Add the cream of chicken, chicken broth and roasted chilles to the sauce pan. Simmer under low heat for 15 minutes. Make sure to stir occasionally :)
Set sauce aside.
Cut tortillas into quarters.
In a baking dish. spread a little of the sauce at the bottom, layer some tortillas, layer some sauce, layer chicken, sprinkle a little of the cheddar cheese and then the Monterey. Repeat the layers. The last layer should just be the tortillas and add the remainder of the sauce and the cheese.
Bake at 375 for 20 minutes :)
you may garnish with cilantro and add toppings such as sour cream or chives.
If you want to make sure the dish is not as spicy remove the jalapeno seeds.
Serve with a side of rice and beans :)
2 comments:
Oh Yum those look so delicious!!!
do you have low-cal recipes?
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