Chicken enchilada casserole

6 servings Prep: 15 mins, Cooking: 50 mins
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A layered baked dish of tortillas, vegetables, chicken and a punchy enchilada sauce.

By Food24 May 30 2019
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Ingredients (21)

30 ml butter
30 ml flour
30 ml chillies — powder
2 garlic — cloves, finely chopped
5 ml cumin — ground
5 ml coriander — ground
5 ml paprika — smoked
500 ml stock — chicken
salt and freshly ground black pepper
1 onion — medium, chopped
250 ml red and yellow peppers, chopped
1 red kidney beans — tinned, drained
1 canned whole-kernel sweetcorn — drained
500 ml chicken — cooked and shedded
salt and freshly ground black pepper
2 tortillas — flour
250 ml cheddar cheese — grated
to serve — to serve
chopped coriander or basil leaves
500 ml guacamole
12 lime — cut into wedges
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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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