Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Total time: 90 min
Ingredients: 1 ¾ lb Chicken breast, boneless skinless; ¼ pieces + ¼ cups Onion, diced; 3 ½ tbsp Chicken stock, powder; 1–2 cloves + 1–2 cloves Garlic; 1 Bay leaf, dried; 14 + 14–16 Corn tortilla; 22 oz Oaxaca cheese; 6 tbsp Vegetable oil; 2–3 tbsp + 2–3 Chipotle pepper, chopped; 2 cups Chicken broth; 1 cup Milk; ⅓ cups + 1–1 ½ cups Sour cream; 1 tsp Garlic powder; to taste Salt; ½ tsp Black pepper, cracked; 1–2 oz Spinach; 20–25 Cherry tomato; 1–1 ½ lb Chicken, cooked; ½ tsp Onion powder; ½ tsp Smoked paprika; 1 tbsp Adobo sauce from peppers; ¼ cups Flour; 1 cup Rice; ¼ tsp Cumin, ground; 4–5 oz Tomato sauce

By Simply Mamá Cooks · 90 min

Ingredients

Chicken breast · boneless skinless1 ¾ lb
Onion · diced¼ pieces + ¼ cups
Chicken stock · powder3 ½ tbsp
Garlic1–2 cloves + 1–2 cloves
Bay leaf · dried1
Corn tortilla14 + 14–16
Oaxaca cheese22 oz
Vegetable oil6 tbsp
Chipotle pepper · chopped2–3 tbsp + 2–3
Chicken broth2 cups
Milk1 cup
Sour cream⅓ cups + 1–1 ½ cups
Garlic powder1 tsp
Saltto taste
Black pepper · cracked½ tsp
Spinach1–2 oz
Cherry tomato20–25
Chicken · cooked1–1 ½ lb
Onion powder½ tsp
Smoked paprika½ tsp
Adobo sauce from peppers1 tbsp
Flour¼ cups
Rice1 cup
Cumin · ground¼ tsp
Tomato sauce4–5 oz

Video instructions

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