Carrie's Chicken Enchilada Casserole
Carrie's Chicken Enchilada Casserole

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, carrie's chicken enchilada casserole. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Carrie's Chicken Enchilada Casserole is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Carrie's Chicken Enchilada Casserole is something that I have loved my whole life.

In a large skillet over medium heat, heat oil. This recipe for slow cooker chicken enchilada casserole is a one-pot meal (yay!). To make this recipe, I cook the chicken with a big can of red enchilada sauce, all day in my slow cooker.

To get started with this recipe, we have to first prepare a few ingredients. You can have carrie's chicken enchilada casserole using 14 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Carrie's Chicken Enchilada Casserole:
  1. Get 3 lb Skinless chicken thighs
  2. Take 12 Corn Tortillas
  3. Prepare 4 cup Shredded cheese (mexican style)
  4. Take 1/2 cup Green onions chopped
  5. Prepare 1 cup Onions chopped
  6. Take 1 tbsp Seasoning salt
  7. Make ready 1/2 cup Oil
  8. Get 1/2 tbsp Pepper
  9. Prepare 1 tbsp Onion power
  10. Prepare 1 tbsp Goya Adobo with Cumin
  11. Get 15 oz Can of Black beans
  12. Get 2 can Old Elpaso mild green chili enchilada sauce
  13. Get 4 oz Can of green chilies
  14. Prepare 1 Jalapenos and Black olives (optional)

Season frozen chicken with salt and pepper; sprinkle with chili powder. Add seasoned frozen chicken to the skillet. Carefully remove the chicken from the pot and shred with your stand mixer using the paddle attachment or the old-fashioned way with two forks. Mix some of the cooking liquid back into the chicken.

Steps to make Carrie's Chicken Enchilada Casserole:
  1. Preheat oven to 350°F
  2. Bake or boil chicken, set aside and let cool
  3. Heat 1/2 cup of oil and fry each tortilla for ONLY 3 SECONDS each. You are just trying to soften them.
  4. Set tortillas aside after softening and shred the chicken.
  5. Saute onions and green chilies with a couple of tablespoons oil in a large saucepan over medium heat
  6. Add chicken to onion mixture and all dry seasonings, saute for a couple of minutes
  7. Add green enchilada sauce, black beans and green onions to chicken mixture. Cook until it boils, then remove from heat
  8. In a 9x13 baking pan layer 6 tortillas evenly to cover bottom of pan.
  9. Add a layer of chicken mixture
  10. Then add 2 cups of cheese on chicken mixture evenly.
  11. Repeat steps 8-10
  12. Top with black olives and Jalapenos (optional)
  13. Bake until cheese melts

How to Layer an Instant Pot Salsa Verde Chicken Enchilada Casserole: Layering your enchiladas is super simple. This recipe appears by special request. Creamy chicken and green chilies I use the regular sized tortillas. not the large ones. I overlap the tortillas to make the layer. Chicken Enchilada Rice Casserole - all the makings of a chicken enchilada but with rice.

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