Ingredients and Weight:
- Boneless, skinless chicken breasts (2 lbs)
- Onion (1 medium, chopped)
- Green bell pepper (1 medium, chopped)
- Garlic (3 cloves, minced)
- Green chili peppers (4 oz, canned)
- Chicken broth (2 cups)
- Enchilada sauce (1 can, 10.5 oz)
- Ground cumin (2 tsp)
- Ground oregano (1 tsp)
- Salt and pepper (to taste)
- Shredded cheddar cheese (1 cup)
- Shredded Monterey Jack cheese (1 cup)
- Corn tortillas (12 count, 6-inch)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet, cook chicken over medium heat until browned on all sides. Remove from skillet and set aside.
- Add onion, bell pepper, and garlic to the same skillet and cook until softened, about 5 minutes.
- Stir in green chili peppers, chicken broth, enchilada sauce, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Return chicken to the skillet and stir to combine.
- Spread a layer of sauce in the bottom of a 13x9 inch baking dish.
- Dip each tortilla in the remaining sauce and fill with chicken mixture. Place tortillas seam side down in the baking dish.
- Sprinkle with cheddar and Monterey Jack cheese.
- Bake for 30-35 minutes, or until cheese is melted and bubbly.
Nutritional Information:
- Calories: 350
- Fat: 15 grams
- Carbohydrates: 30 grams
- Protein: 25 grams
Dish Characteristics:
- Comforting and flavorful
- Perfect for a crowd
- Cheesy and spicy
- Easy to prepare
User Comments:
- "This casserole was a hit with my family! The green chili peppers added a nice kick."
- "I used rotisserie chicken to save time, and it turned out great."
- "I topped this with sour cream and guacamole for a complete meal."
Special Precautions and Tips:
- If you don't have green chili peppers, you can use diced tomatoes with green chilies.
- To make the casserole spicier, add more green chili peppers.
- If you prefer a milder flavor, use mild enchilada sauce.
- Bake the casserole until the cheese is melted and bubbly. Overcooking will cause the tortillas to become soggy.
