Robbie's Chicken Enchilada Casserole
Robbie's Chicken Enchilada Casserole

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, we’re going to make a distinctive dish, robbie's chicken enchilada casserole. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Robbie's Chicken Enchilada Casserole is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re nice and they look wonderful. Robbie's Chicken Enchilada Casserole is something that I have loved my entire life.

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To get started with this particular recipe, we must prepare a few ingredients. You can cook robbie's chicken enchilada casserole using 13 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Robbie's Chicken Enchilada Casserole:
  1. Get 2 1/2 cup cooked, boneless, skinless, chicken breast
  2. Prepare 1/2 cup Chopped Green bell pepper
  3. Take 1 cup chopped onion
  4. Prepare 1 can 8oz chopped green chili pepper
  5. Get 1 can 4oz chopped jalapeno
  6. Take 2 1/2 cup Chicken broth
  7. Make ready 1 cup sour cream
  8. Get 2 cup Sharp shredded cheese
  9. Get 5 tbsp butter
  10. Make ready 1/4 all-purpose flour
  11. Make ready 1 1/4 tsp ground cumin
  12. Make ready 3/4 tsp salt
  13. Make ready 12 -6 inch corn tortilla

Chicken Enchilada Skillet Casserole Chicken Enchilada Skillet Casserole. Rating: Unrated Be the first to rate & review! This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor.

Instructions to make Robbie's Chicken Enchilada Casserole:
  1. Pre-heat oven to 350 and cook chicken til the liquid runs clear, then shred(2 1/2 cups is about 4 chicken breast)
  2. While the chicken is cooking. Melt 2 Tbsp butter in a skillet, saute the chopped onion and green bell pepper till tender.
  3. Combine the shredded chicken, onion, bell pepper, jalapeno and green chili pepper in a medium bowl; set aside.
  4. 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.
  5. Mix 1/2 cup of sauce into the chicken mixture.
  6. 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.
  7. Sprinkle the remaining cheese on top.
  8. Place the casserole dish on a cookie sheet to prevent it bubbling over into the oven.
  9. Bake at 350°F for 25-30 minutes till cheese looks nice and golden brown an bubbly. Let cool for about 10 minutes. Enjoy :)

This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven. Stir in the prepared enchilada sauce, the kidney beans, corn and chicken and season it to taste. How to Cook Chicken Enchilada Casserole.

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