How to Make Ultimate Almost chicken enchiladas casserole

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The ingredients needed to make Almost chicken enchiladas casserole:

1. Get chicken
2. Make ready 6 large chicken breasts skinless and boneless
3. Take 1/4 tsp salt
4. Make ready 1/4 cup ground cumin
5. Prepare 1/4 cup granulated garlic powder
6. Get 1/4 cup paprika
7. Get 1/4 cup annatto powder
8. Prepare 1/4 cup oil
9. Make ready 1/2 tsp ground black pepper
10. Get sauce
11. Prepare 28 oz canned diced tomatoes
12. Take 1 tsp whole leaf oregano
13. Prepare 1 tsp chopped parsley
14. Make ready 1/2 tsp turmeric
15. Make ready 3 tbsp sofrito
16. Prepare 1 tbsp tomato paste
17. Get 1/2 small onion chopped
18. Make ready 1 clove garlic, sliced
19. Prepare topping
20. Prepare 1 cup mozzarella cheese
21. Make ready 2 cup shredded monetary jack colby cheddar cheese
22. Make ready garnish
23. Prepare 2 cup sour cream
24. Prepare 1/2 cup pickled jalapeño peppers
25. Make ready 1 tbsp chopped cilantro

This enchilada casserole is way easier than rolling up individual enchiladas! ▼ Please see the description below for ingredient amounts ▼ Today I present my Chicken enchilada casserole. If you've been craving the taste of real Mexican. I like to make Chicken Enchilada Casserole instead or regular (individual) chicken enchiladas when I have other things to do. This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love!

Steps to make Almost chicken enchiladas casserole:

1. Preheat oven 350° Fahrenheit
2. Coat large saute pan with oil. Season chicken with with cumin, annatto powder, granulated garlic powder, salt, pepper, and paprika before turning. After you turn sprinkle the bottom next. Cook till chicken is done. Remove chicken to a platter, allow to cool.
3. Saute onion and garlic clove in chicken drippings until tender. Stir well to combine. Add canned tomatoes, saute 1 minute. Add oregano, turmeric, and sofrito. Add tomato paste to thicken just a bit. Let simmer for 15 minutes.
4. Pull chicken breasts apart by hand into shredded strips. add sauce to pan just enough to cover bottom. Add shredded chicken to pan, add tomatoes on top of the chicken.
5. Add cheeses on top. Bake in oven 15- 20 minutes.
6. Let cool just a bit. Add sour cream to top. Then peppers, and cilantro. Serve hope you enjoy!

I like to make Chicken Enchilada Casserole instead or regular (individual) chicken enchiladas when I have other things to do. This Chicken Enchilada Casserole is made with an avocado cream sauce for an easy creamy chicken enchilada casserole that the whole family will love! Enchilada casseroles are a great way to enjoy the flavors of enchiladas without all the hassle of rolling each individually. Chicken Enchilada Casserole is one of my new favorite recipes! The whole family loves my Chicken Enchiladas but I do not want to eat all of those carbs.

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