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Chicken enchilada casserole

A layered baked dish of tortillas, vegetables, chicken and a punchy enchilada sauce.
 
Chicken enchilada casserole


Preparation time: 15 min
Cooking time: 50 min
 
 

Ingredients

 
  • SAUCE
  • 30
    ml
    butter
  • 30
    ml
    flour
  • 30
    ml
    chili powder
  • 2
    cloves
    garlic, finely chopped
  • 5
    ml
    ground cumin
  • 5
    ml
    ground coriander
  • 5
    ml
    smoked paprika
  • 500
    ml
    chicken stock
  • salt and pepper
  • CASSEROLE
  • 15
    ml
    olive oil
  • 1
    medium onion, chopped
  • 250
    ml
    red and yellow peppers, chopped
  • 1
    tin kidney beans, drained
  • 1
    tin whole kernel corn, drained
  • 500
    ml
    cooked chicken, shredded
  • salt and pepper
  • 2
    flour tortillas
  • 250
    ml
    cheddar cheese, grated
  • TO SERVE
  • handful
    chopped coriander or basil leaves
  • 500
    ml
    guacamole
  • 12
    lime wedges
Servings: Change Serving
 
 

Method

 

For the sauce, melt the butter in a small saucepan over medium heat. Add the flour and whisk for 1 minute.


Add the chili powder, garlic, cumin, coriander and paprika. 


Whisk in the chicken stock and simmer until slightly thickened, 10-12 minutes. 


Season it to taste. 


For the casserole, pre heat the oven to 180°C and grease an 18cm x 22cm casserole dish with some nonstick cooking spray.


Heat the olive oil in a pot over medium heat; add the onions and sauté, 8 minutes.


Add the peppers and sauté, 2 minutes.


Stir in the prepared enchilada sauce, the kidney beans, corn and chicken and season it to taste.


Spoon a third of this mixture into the casserole dish, place a tortilla on top and tuck in the sides.


Add another third of the enchilada filling and repeat the process once more.


Sprinkle the cheese on top and bake until golden, 20-25 minutes 


Serve the casserole, sliced into squares, and top with some chopped coriander or basil.


Serve each portion with some guacamole, a few lime wedges and some corn chips on the side. 


TIP: If the enchilada sauce is too spicy then thin it out with some cream, yoghurt or sour cream for a milder taste. 


TIP: Rotisserie chicken is perfect for shredding and using in this recipe. 



 

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