Chicken Enchilada Casserole with Homemade Sauce
Serves 6
25 mins prep
20 mins cook
45 mins total
Stop letting your child tell you what they’re going to eat. Pretty much anyone watching this likely had parents who didn’t let you get up from the table until you ate what they made you for dinner. Your parents did that and their parents did that…because it worked! So quit letting your child run your life…make some of my hundreds of proven recipes for dinner for them, and let them sit there and eat.
fl ozolive oil
tbsponion powder
tspsalt
tspchili powder
tspcumin
pinchred pepper flake
cantomato paste
lbchicken
tspcoriander
cuponion
clovefresh garlic
cupcheese
tsporegano
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*cook noodles at any point. 1.) Add oil to sauce pan. Sauté onions until soft. Add spices, mix. Add in tomato paste, mix. Whisk in broth. Bring to a simmer until it reduces a bit. Remove from heat and set aside. 2.) Add chicken to a medium high heat pan. Season and cook until done. Remove and set aside. 3.) Sauté corn until lightly charred. Add tomatoes and cook until softened. Add garlic and spices. Mix together. Add chicken, diced tomatoes, and 1.5 cups enchilada sauce. More if desired. Add half cheese, mix, and heat through. 4.) Sprinkle remaining cheese on top and bake in oven under broiler until cheese is golden brown. 5.) Serve and enjoy!
