Deep Dish Chicken Enchilada Bake Recipe
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 This recipe for Deep Dish Chicken Enchilada Bake is from Westin , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Category: |
Category: |
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Ingredients: |
Ingredients: 2-3 lb chicken breast ( boneless & skinless )
4 clove fresh raw garlic
2 c red & green bell peppers (cut in strips)
2 c raw sliced onions
1 jar(s) mild salsa
1 can(s) enchilada sauce
2-3 c cheese (mexi blend)
2 Tbsp sugar
1 tsp salt and pepper and cumin- 1 tsp. each
3 Tbsp cooking or olive oil
1 pkg flour tortilla's (large) 6-8 needed
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Directions: |
Directions:Heat 2 Tbsp.. oil and saute chicken breasts until cooked and then add 1 Tbsp. oil and saute bell peppers and onion until lightly cooked, remove to platter and shred chicken breasts.
Meanwhile, in a pot -cook on medium heat the salsa and the enchilada sauce and sugar together and add the salt and pepper and cumin. Then prepare a plate of shredded cheese-like mexi blend, you may add pepper jack for a spicier feel.
Use separate plate and one at time-assemble the enchilada- lay down the flour tortilla and put aprox 1/2 a sliced chicken breast and a few strips of the sautéed bell peppers and some of the onions in the same direction as the chicken and add 1 Tlbs of the sauce aprox 1 Tlbs of the cheese and roll up and place seam side down in greased baking pan. (I prefer a lasagna or deep dish pan- larger than 9" x 11" as it tends to bubble to overflow in standard 9" x 11 " pan) Add aprox 1/2 cup of the enchilada sauce mix to the bottom of the pan before placing the rolled enchilada into the baking pan. Pour remaining sauce over top of all enchiladas in baking dish and then cover w/ foil and cook 30 minutes under foil- then 15 minutes uncovered.
Bake in 350 degree oven for a total of 45 minutes. |
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Number Of
Servings: |
Number Of
Servings:4-6 |
Preparation
Time: |
Preparation
Time:40 |
Personal
Notes: |
Personal
Notes: I add the remaining cheese to the top at this point so it does not burn or become too done. I love to serve this with Mexican or Spanish yellow rice.
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