![]() Also, use what you have! We had a combination of fajita and soft taco-sized in the fridge, so that’s what we used. I recommend using flour tortillas for our chicken enchiladas casserole, but from there you can use either white flour or whole wheat. You’ll need ground cumin, ground coriander, and dried oregano. We mirror many of the same spices we use in the enchilada sauce so you don’t have to doubt up on ingredients. Zucchini, spinach or black beans would be great in there as well. This time around we used a combination of bell peppers, onions, and corn. I’ve used both lean ground chicken and lean ground turkey. Ingredients in Chicken Enchilada Casserole If you like a sweeter enchilada sauce, add more. To balance out the acidity, I like to add a little pinch of sugar. This is an essential ingredient to giving our enchilada sauce a nice tang, don’t skip it! You can also use white wine vinegar. A good amount of chili powder, garlic powder, ground coriander, ground cumin, and oregano.Īpple Cider Vinegar. Make sure to use low-sodium so you control the amount of salt that goes into it. A lot of enchilada sauce recipes will use water, but I find you end up with a more flavorful end result using chicken stock. Don’t swap it out for tomato sauce or tomato puree.Ĭhicken stock. This is what thickens our sauce and adds a nice tomato flavor. Chop up the garlic as fine as possible so you don’ have big chunks of garlic in the sauce. My go-to is always olive oil, so that’s what I use. In case you need a refresher, here’s what you’ll need: In our family, sometimes one enchilada isn’t enough to fill everyone up, but with this Chicken Enchilada Casserole, one portion is more than significant enough for a single portion. I also find it to be a little easier to prep ahead and serve to a crowd due to its more hearty makeup of filling and tortilla than traditional rolled enchiladas. This easier version of our traditional enchiladas has many of the same flavors (same awesome tangy enchilada sauce), but we use ground chicken or turkey and throw in a hefty dose of veggies to up the health factor. It’s no secret we’re a fan of enchiladas around here, and while our classic version will always reign supreme, sometimes it’s easier to throw everything in a casserole dish, layer it up, and call it a Chicken Enchilada Casserole. Make a day in advance and pop in the oven when you’re ready to eat. Packed with ground chicken or turkey, plenty of veggies, and an easy homemade enchilada sauce, our Chicken Enchilada Casserole is the perfect way to get your enchilada fix in an easier form.
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