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Chicken Enchilada Casserole with Mole sauce

By 9:33 PM , , , , ,

The Mrs. loves Mexican food, so I put together this Enchilada Casserole rec pie, and coupled it with the Mole Sauce below.

3 Large Chicken Breasts
5 Tablespoons Chili Powder
3 Tablespoons Olive Oil
1 Cup thinly sliced Yellow Onions
2 Tablespoons Garlic Powder
1 Teaspoon Black Pepper
1 Can Rotel Tomatoes and Green Chiles
1 Tablespoon Paprika
1 Tablespoon Cayenne Papper
6 Large Enchilada Shells (or large burrito shells)
1 Wheel Queso Fresco

Boil Chicken in Water and 3 Tablespoons Chili Powder (SAVE LIQUID)

When Chicken is cooked through, shred with a fork

Put Olive oil in a large pan over medium-low

Add sliced onions, garlic powder and pepper let sweat for about 15 minutes, until onions become translucent

Add Rotel Tomato and Chile can, liquid included, bring heat to medium let simmer 3 minutes

Add shredded Chicken to onions and tomato mixture and let simmer, adding chicken stock as necessary to keep liquid half way up chicken mixture

Preheat over to 400 Degrees

Layer casserole Dish with Enchilada Shells, chicken mixture, queso fresco, repeat once and top with enchilada shells and queso fresco, brush top with olive oil

Bake for 15 minutes, checking shells don't harden too much

Slice and top with Mole sauce.

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