Mexican Casserole

11:01 AM

Bandita’s Chicken Fajitas is one of my easiest Mexican dishes to make, but I cook it all of the time.  I needed a change, so I decided to make a hearty Mexican casserole to satisfy my cravings.  Who doesn’t love the combination of Jack cheese, spicy enchilada sauce, chicken (or your favorite protein), tortillas and sour cream?  It’s comfort food at its finest.
I found an enchilada dish and rearranged some things, whipped up my own enchilada sauce, stuck it in the oven and Presto… Mexican Casserole.
What You Will Need:

1 Serrano chili, seeds removed, chopped
1 yellow onion, chopped
1 tsp cumin
¾ tsp salt
½ tsp garlic powder
1 tsp ground oregano
1 tsp chili powder
2 ½ C tomato juice
4 chicken breasts, skinless and boneless
2 C Mexican blend shredded cheese
1 C light sour cream
6 small flour tortillas
What You Have at Home:
Food processor
Casserole dish
2 forks
1)      Preheat oven to 350˚.
2)      Bake chicken for 20-25 minutes or until cooked through.
3)      While chicken cooks, prepare the enchilada sauce.

4)      Add onion, chili, chili powder, garlic powder, cumin, oregano and salt to skillet.  Sauté until onion softens.

5)      Add tomato juice to skillet and bring to boil.  Reduce to simmer and cook for 20 minutes.

6)      Transfer sauce to food processor and puree until smooth.

7)      Remove chicken from oven.  Shred with two forks.
8)      Cover bottom of casserole dish with ½ C enchilada sauce.

9)      Rip tortillas in half.  Place 6 pieces on top of sauce.  Cover with ½ of chicken, 1/2 cheese and sour cream.
10)   Cover with another ½ C enchilada sauce, remaining chicken and cheese.  Cover with 6 more pieces of tortillas. 
11)   Spoon remaining enchilada sauce on top and spread over tortillas.

12)   Bake for 35 minutes.
13)   Serve.

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