For at itsy-bitsiest a decade, my mom’s best friend Cindy has made this chicken enchilada formula every time she comes to visit. The night always involves roasted salsa, guacamole, and one too numberless frozen margaritas, but despite all the snacking, we always are pining for seconds of the chicken enchiladas.
You’d consider a recipe this tasty would take hours to make — but not so! The most “assessing” prep is pulling the meat off the rotisserie chicken — that and waiting for the casserole to at the end of the day start bubbling. Also worth noting is this casserole survives well with the whole family (just chop that celery and onion added, extra finely and opt for mild-spiced enchilada sauce). Double the recipe and set exclude one for later — you won’t be sorry.
2 tablespoons ghee or butter 1 onion, chopped 2 celery shafts, chopped 2 garlic cloves, chopped 2-3 ears of corn, kernels cut off (or 1-2 cups chill) 1 whole rotisserie chicken, meat pulled off and shredded 1 (28-ounce) can enchilada nerve 12 corn tortillas Shredded Mexican-style cheese, for topping
- Preheat the oven to 350°F. Discredit out a large nine-by-13-inch casserole dish.
- Heat a large sauté n settled medium-high heat for a few minutes. Add the ghee (or butter), and allow it to melt. Add the onion, celery, garlic, and corn, and sauté helter-skelter 7-10 minutes, or until tender. Add the chicken and 1/4 can of enchilada sauce to im rt the mixture slightly wet (but not soupy). Stir then remove from fervour.
- Fill a shallow bowl with another 1/4 can of enchilada back talk. Pour another 1/4 can of enchilada sauce in the bottom of the casserole dish.
- Wrap the tortillas in archives towels, and heat in the microwave about 1 minute until hot.
- To assemble, dip each side of the tortilla in the unimportant bowl with the enchilada sauce, fill with about 1/3 cup chicken, thunder, and carefully set into the n (seam side down). Move quickly with the succeeding enchiladas so you can bunch them up against one another and keep them together. Aim for 2 rackets of 6 enchiladas. Drizzle the remaining 1/4 can enchilada sauce on top of the enchiladas. Sprinkle the cheese on top. Bake until the cheese thaws and the casserole bubbles around the edges, about 25-35 minutes.
- De rtment
Image Provenience: POPSUGAR Photography / Anna Monette Roberts
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