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Before you jump to Robbie's Chicken Enchilada Casserole recipe, you may want to read this short interesting healthy tips about Snacks that provide You Vitality.
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One of the most popular snack foods is low fat yogurt. Eating yogurt in place of a nutritious larger lunch isn’t a good idea. You cannot beat yogurt when it comes to a nutritious snack though. It is a protein-rich source of nutritious nutritional vitamins. Yogurt is typically eaten to help maintain the digestive system since it is so easily digestible by the majority of people. Yogurt combines wonderfully with nuts as well as seeds. It’s an excellent method to enjoy a flavorful snack without too much sugar.
You will find lots of healthy treats you can choose that don’t involve a lot of preparation or searching. Deciding to live a healthy life style can be as easy as you want it to be.
We hope you got benefit from reading it, now let’s go back to robbie's chicken enchilada casserole recipe. To make robbie's chicken enchilada casserole you only need 13 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Robbie's Chicken Enchilada Casserole:
- Provide 2 1/2 cup cooked, boneless, skinless, chicken breast
- Get 1/2 cup Chopped Green bell pepper
- Take 1 cup chopped onion
- You need 1 can 8oz chopped green chili pepper
- You need 1 can 4oz chopped jalapeno
- Prepare 2 1/2 cup Chicken broth
- Provide 1 cup sour cream
- Use 2 cup Sharp shredded cheese
- Get 5 tbsp butter
- Use 1/4 all-purpose flour
- Use 1 1/4 tsp ground cumin
- Prepare 3/4 tsp salt
- Get 12 -6 inch corn tortilla
Instructions to make Robbie's Chicken Enchilada Casserole:
- Pre-heat oven to 350 and cook chicken til the liquid runs clear, then shred(2 1/2 cups is about 4 chicken breast)
- While the chicken is cooking. Melt 2 Tbsp butter in a skillet, saute the chopped onion and green bell pepper till tender.
- Combine the shredded chicken, onion, bell pepper, jalapeno and green chili pepper in a medium bowl; set aside.
- In the same skillet melt the other 3 Tbsp of butter. Blend in the Flour, cumin and salt. Stir in the chicken broth all at once. Cook and stir until thickened and bubbly, remove from heat. Stir in the sour cream and a 1/2 cup cheese. Mix well.
- Mix 1/2 cup of sauce into the chicken mixture.
- This part gets a little messy. Using a 9x9 casserole dish(can use a 8x8 also or something close to it). While the sauce is still warm but not hot, use your hands and Take a corn tortilla and dip both sides of it into the sauce mix then add a big spoon full of the chicken mixture, roll, place face down in the casserole dish, then repeat till mixture is gone or till the casserole dish is full. Should be about 2 layers. This part is alot easier if one person holds and rolls the sauce covered corn tortilla and another puts the mixture on it.
- Sprinkle the remaining cheese on top.
- Place the casserole dish on a cookie sheet to prevent it bubbling over into the oven.
- Bake at 350°F for 25-30 minutes till cheese looks nice and golden brown an bubbly. Let cool for about 10 minutes. Enjoy :)
In a medium bowl combine enchilada sauce and sour cream until smooth. Add the shredded chicken, garlic, corn, bell pepper, green chilis, adobo chile plus sauce, salsa, ½ cup of enchilada sauce and Mexican spice blend to the skillet, stirring to combine. To assemble the enchiladas, set up an assembly line including: tortillas, enchilada sauce, chicken mixture, and cheese. Lay out a tortilla, and spread two tablespoons of sauce over the surface of the tortilla. You begin with the red enchilada sauce, then layer halves of corn tortillas, cooked chicken breast strips, diced green chilis, and shredded Mexican cheese blend.
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