This is one of those casseroles that are awesome to entertain with. Most of the time, I try to stay away from casseroles when I am having guests over, just because I think it says that I didn’t want to try to hard at preparing a meal. This one on the other hand, everyone loves! I don’t even have to feel bad about how easy it is because the flavor is so incredible! Start out with chips and salsa and finish off with this. It’s almost like going to a Mexican restaurant for dinner!
Check out what they are saying about this recipe over at Cravings of a Lunatic:
“It’s a hit with everyone who tastes it.”
Get your picky eaters to take one bite of this and they won’t be able to stop stuffing it down!
Ingredients
2 tablespoons olive oil
3 pounds of bone-in chicken thighs, trim all the skin and bone and discard (3 pounds of chicken thighs should equal just over 1 pound of meat
1 to 2 Poblano peppers, diced
1 to 2 red peppers, diced
½ sweet onion, diced
Salt and pepper to taste
10 ounces of Homemade Enchilada Sauce, or Store Bought Old El Paso Enchilada Sauce
6 corn tortillas
1 package (8 oz/226 g) Sargento 4 Cheese Mexican Blend
Instructions
Preheat oven to 350 degrees F.
Cut all the usable meat off of your chicken thighs. Discard any skin and bones. (tip: save chicken bones to make chicken stock or soup) Cut into small, even pieces.
Cut up all the vegetables.
In a large skillet heat the olive oil over medium heat, then add the chicken. Cook, stirring occasionally, until the juices run clear. Add the diced poblano peppers, diced red peppers, and diced onions to the pan. Continue to cook, stirring often, until the chicken starts to brown and the vegetables are soft. Add salt and pepper, stir until well combined. Remove the chicken mixture from the pan. Set aside.
Heat up the enchilada sauce in a saucepan over medium heat. Set aside.
In a casserole dish line two corn tortillas on the bottom, they can overlap slightly if needed.
Spoon ⅓ of the chicken mixture over the corn tortillas.
Pour ⅓ of the enchilada sauce over the chicken mixture.
Sprinkle ⅓ of the cheese over top the enchilada sauce.
Repeat all layers two more times.
Place casserole dish in the oven and cook for about 15 to 20 minutes.
Remove from oven and slice immediately.
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Quick Tip: Serve with a dollop of sour cream.
Thanks again to Cravings of a Lunatic for this super scrumptious recipe!
