Chicken enchilada casserole

Prep: 30 mins
Cook: 60 mins
Chicken enchilada casserole
This chicken enchilada is packed full of flavours and will fill the whole family up. Why not make extra and freeze it. 

2 chicken breasts, chopped
2 tsp oil

6 tortillas
30g flour
3 tbsp chilli powder
250ml chicken stock
4 large tomatoes, chopped
2 tbsp tomato paste
1 clove garlic, minced
½ onion, finely chopped
1 tbsp brown sugar

200g cheese, grated

Preheat the oven to 200°C or gas mark 5. Lightly grease an ovenproof dish with a little oil.

Pour the rest of the oil into a small pan and gently cook the chicken on a medium heat for 5 minutes either side. Remove and set aside.

Place the tortillas on the frying pan to crisp up a bit. Remove and set aside.

While the chicken is cooking you can make the enchilada sauce. Pour the flour in a saucepan on a medium heat. Add in the chicken stock, sugar, tomatoes, tomato paste, onion, chilli and garlic. You can use a hand blender to make the sauce smooth.

Layer a tablespoon of the sauce on the bottom of the ovenproof dish. Place 3 tortillas on top and layer on the chicken, tortillas again and the rest of the enchilada sauce. Top with the cheese.

Place in the oven for 30 minutes or until thoroughly cooked.

Serves
6

Preparation Time
30 minutes

Cooking Time
60 minutes

Main ingredients
Flour, Cheese, Chicken

Recipe Type
Dinner, Kids Food

Level of Difficulty
Easy

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