Jonathan Cartu Support: Best Chicken Enchilada Bake - How To Chicken Enchilada Bake... - Jonathan Cartu Restaurant, Baking & Catering Services
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Jonathan Cartu Support: Best Chicken Enchilada Bake – How To Chicken Enchilada Bake…

Best Chicken Enchilada Bake - How To Chicken Enchilada Bake...

Jonathan Cartu Support: Best Chicken Enchilada Bake – How To Chicken Enchilada Bake…

Chelsea Kyle

Don’t let the total time on these chicken enchiladas scare you. Our bubbly, cheesy casserole-style version is mostly hands-off. While the oven does its thing, you can sit back, pour yourself a glass of wine (wine not?!), and catch up on the latest episode of your favorite show. How’s that for efficiency?

Made this? Let us know how it went in the comment section below!

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Yields:

6


servings

Prep Time:

0

hours

10

mins

Total Time:

0

hours

55

mins

Freshly ground black pepper

1


medium yellow onion, diced

2


green bell peppers, seeded, stemmed, and diced

16
oz.

jar medium-heat green salsa (sub mild or hot depending on preference)

10


corn tortillas (5 1/2-inch size), quartered

2 1/4
c.

grated Monterey Jack cheese

2 1/4
c.

grated cheddar cheese

1


avocado, peeled, pitted, and thinly sliced

1
c.

cherry tomatoes, chopped

2
tbsp.

chopped fresh cilantro

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  1. Preheat oven to 425˚. In a large skillet, heat the oil over medium. Season frozen chicken with salt and pepper; sprinkle with chili powder. Add seasoned frozen chicken to the skillet. 
  2. Cover and cook for 5 minutes. Flip chicken, cover pan, and cook for an additional 5 minutes. (Chicken will continue to cook in the oven in step 5.) Transfer chicken to a plate and let cool slightly; thinly slice.
  3. Meanwhile, return skillet to medium-high. Add the onion and green pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in the corn until warm, about 30 seconds more. Pour in salsa and bring to a simmer; then remove from the heat. 
  4. Spread 1 cup salsa mixture in the bottom of a small baking dish. Layer in half of the tortilla quarters, half of the remaining salsa, half of the sliced chicken, and half of the cheese. Repeat layering until all ingredients are used. Cover with foil.
  5. Bake until bubbly, about 20 minutes. Remove foil and broil until golden, about 2 minutes more. Top with some of the avocado, cherry tomatoes, and cilantro, and serve the rest alongside the finished dish.

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