Robbie's Chicken Enchilada Casserole

Name: Robbie's Chicken Enchilada Casserole
Yield: 8 servings
Ingredients: 2 1/2 cup cooked, boneless, skinless, chicken breast; 1/2 cup Chopped Green bell pepper; 1 cup chopped onion; 1 can 8oz chopped green chili pepper; 1 can 4oz chopped jalapeno; 2 1/2 cup Chicken broth; 1 cup sour cream; 2 cup Sharp shredded cheese; 5 tbsp butter; 1/4 all-purpose flour; 1 1/4 tsp ground cumin; 3/4 tsp salt; 12 -6 inch corn tortilla

Posted on May 13, 2022

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As for the number of servings that can be served to make Robbie's Chicken Enchilada Casserole is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Robbie's Chicken Enchilada Casserole estimated approx. 40 mins.

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I hope all of you guys like this.

Ingredients and spices that need to be prepared to make Robbie's Chicken Enchilada Casserole:

2 1/2 cup cooked, boneless, skinless, chicken breast
1/2 cup Chopped Green bell pepper
1 cup chopped onion
1 can 8oz chopped green chili pepper
1 can 4oz chopped jalapeno
2 1/2 cup Chicken broth
1 cup sour cream
2 cup Sharp shredded cheese
5 tbsp butter
1/4 all-purpose flour
1 1/4 tsp ground cumin
3/4 tsp salt
12 -6 inch corn tortilla

Steps to make a 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 :)