Ingredients and Weight:
- Boneless, skinless chicken breasts (2 pounds)
- Tortillas (8 ounces)
- Red enchilada sauce (1 can)
- Sour cream (1 cup)
- Shredded cheddar cheese (2 cups)
- Monterey Jack cheese (1 cup)
- Onion (1, chopped)
- Bell pepper (1, chopped)
- Chili powder (1 tablespoon)
- Cumin (1 teaspoon)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
45 minutes
Difficulty Level:
2 (Simple)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook the chicken breasts in a skillet until fully cooked. Shred the chicken using two forks.
- In a large bowl, combine the chicken, enchilada sauce, sour cream, cheddar cheese, Monterey Jack cheese, onion, bell pepper, chili powder, cumin, salt, and pepper.
- Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish.
- Place half of the tortillas in the dish, overlapping slightly.
- Spread half of the chicken mixture over the tortillas.
- Repeat layers once.
- Bake for 45 minutes, or until heated through and bubbly.
Nutritional Information:
Per serving (1/8 of casserole):
- Calories: 520
- Fat: 26g
- Saturated Fat: 14g
- Protein: 30g
- Carbohydrates: 45g
- Fiber: 4g
Dish Characteristics:
- Creamy and cheesy
- Zesty and flavorful
- Comforting and satisfying
User Comments:
- "This casserole was a hit at our dinner party! Everyone loved the creamy, flavorful sauce."
- "The chicken was so tender and juicy, and the vegetables added a nice crunch."
- "This recipe is easy to follow and perfect for a busy weeknight meal."
Special Precautions and Tips:
- For a spicier casserole, use a spicier enchilada sauce.
- To make the casserole ahead of time, assemble it and refrigerate it for up to 24 hours before baking.
- Serve the casserole with your favorite toppings, such as salsa, guacamole, or chopped tomatoes.
