Enchilada Casserole Organic

Enchilada Casserole Organic

Healthy organic Mexican food is a great way to eat tasty food that the family enjoys while staying true to eating healthy. This tasty recipe for the Enchilada Casserole Organic calls for the Enchilada Sauce Organic   recipe located  at the link provided by clicking on Enchilada Sauce Organic. We recommend you review this recipe and make 3-4 days prior to make Enchilada Casserole Organic. Making the Enchilada Sauce Organic several days in advance allows for the spices and flavors to combine adding to the taste and enjoyment. In addition, you can use a store organic rotisserie chicken (where available) in place of cooking the chicken.

Link for Enchilada Sauce Organic

Enchilada Casserole Organic
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This is a healthy solution for eating a popular Mexican Enchilada Casserole. When cooking with fresh organic ingredients, and cooking with your homemade Enchilada Sauce Organic your family or guest will rave and ask for more.
Servings Prep Time
6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
50 minutes
Enchilada Casserole Organic
BigOven - Save recipe or add to grocery list
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
This is a healthy solution for eating a popular Mexican Enchilada Casserole. When cooking with fresh organic ingredients, and cooking with your homemade Enchilada Sauce Organic your family or guest will rave and ask for more.
Servings Prep Time
6 people 30 minutes
Cook Time
50 minutes
Servings Prep Time
6 people 30 minutes
Cook Time
50 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Prepare ingredients in prior to the enchilada casserole.
  2. Boil chicken until fully cooked, then shred the meat, discard the skin and bones.
  3. Preheat oven to 375 degrees.
  4. If cheese is not purchased shredded, shred cheese in a food processor. Use the food processor’s cheese grater to expedite the process. If you don’t have a processor,shred cheese right before preparing the casserole.
  5. Add enchilada sauce in a large bowl. Dip 8 tortillas one at a time in the sauce covering each side completely with sauce. Then, place each tortilla in the casserole dish as to cover the entire bottom of the dish.
  6. Spread a layer of shredded chicken over the tortillas, add a layer of shredded cheese, and sprinkle a few tablespoons of enchilada sauce.
  7. Repeat Steps #5 and #6 until your dish is full. Add sauce covered tortillas on top of the entire casserole. Sprinkle more cheese to cover the tortillas and use the remaining sauce over the cheese, which should be minimal (optional: add chopped black olives).
  8. Cover lightly with a piece of aluminum foil. Place in oven and cook for 40-minutes.
  9. Remove aluminum foil and cook for additional 10-minutes until cheese looks lightly browned.
  10. Serve with lettuce, tomato and sour cream on top.
Recipe Notes

There is no Nutrition Label for this recipe yet.

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WB Markovsky
WB Markovsky 14 posts

WB grew up in the electronics business in Ohio. He and his wife made the decision to move to North Carolina in the 80's where they both started a real estate career. In the early 2000's, they started an insurance business WB operates from a semi retired approach. Today WB and his wife are committed to write about Living Healthy.

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