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Christmas Enchilada Casserole
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3306
After stocking up on chicken thigh quarters I have been making all things chicken lately and had a craving for some enchiladas so I headed to the store and threw this together.

4 chicken thigh quarters
1 20 pack flour tortilla shells
1 can chopped green chilies
1 can black beans
1 box Spanish rice
1 block queso fresco, crumbled
2 can red enchilada sauce
1 can green enchilada sauce
1 8oz Mexican blend shredded cheese
cumin
cayenne
chili powder
garlic powder

Season the thigh quarters with Lawry's and bake at 350 degrees for 1 hour and 15 minutes. Let rest for 30 minutes, remove skin and pull the meat from the bone. Set in a mixing bowl.
Add the chopped green chilies to the pulled meat and season to taste with cumin, cayenne, chili powder and garlic powder.
Place your tortillas on you counter and fill each tortilla with chicken, rice, black beans and queso fresco. Roll and place in a deep casserole dish.
Top the first layer with 1 jar of the red enchilada sauce, queso fresco, and 1/3 of the Mexican cheese blend.
Place tortillas on counter and repeat the filling and rolling process and place on top for your final layer.
Add 1 can red enchilada sauce to one half and 1 can green enchilada sauce to the other half
Top with the rest of the shredded cheese and place in a preheated oven (350 degrees) for 35-45 minutes

Quick, cheap and easy and absolutely delicious. Enjoy!

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Posted on: 2016/8/11 13:19
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Re: Christmas Enchilada Casserole
LSF Member
Joined:
07/31/2007
From central mn
Posts: 4324
Man,does that look good!

Posted on: 2016/8/11 13:50
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Re: Christmas Enchilada Casserole
Staff Team
Joined:
09/22/2007
Posts: 4153
Looks amazing my friend.......kirk

Posted on: 2016/8/11 14:16
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Re: Christmas Enchilada Casserole
LSF Member
Joined:
05/14/2010
From andover
Posts: 4408
I'll put that on my bucket list for sure. Thanks for the recipe!! good luck.

Posted on: 2016/8/11 15:24
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Re: Christmas Enchilada Casserole
LSF Member
Joined:
01/01/2013
From Fargo
Posts: 801
Well done sir! Looks excellent.

Posted on: 2016/8/12 7:26
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Re: Christmas Enchilada Casserole
LSF Member
Joined:
12/05/2010
From SE Metro
Posts: 189
Wow that looks really good. We also make enchilada's but I am going to try this recipe next!

Posted on: 2016/8/12 9:57
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Re: Christmas Enchilada Casserole
LSF Member
Joined:
05/20/2004
From Glenburn, ND
Posts: 614
That looks excellent, adding it to my to-do list!

Posted on: 2016/8/12 11:29
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Re: Christmas Enchilada Casserole
LSF Member
Joined:
06/30/2004
Posts: 51
Pre cook the rice?

Posted on: 2016/8/13 18:58
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Re: Christmas Enchilada Casserole
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3306
Quote:

birdswacker wrote:
Pre cook the rice?


Correct, you will need to cook the rice ahead of time. Hope it turns out as good for you as it did for me!

Posted on: 2016/8/13 19:10
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Re: Christmas Enchilada Casserole
Staff Team
Joined:
07/01/2011
From Monticello/Paynesville
Posts: 3306
With today being Cinco de Mayo I decided for dinner to revisit a recipe of mine from the past. This time I made some adjustments and used ground venison and beef 50/50 vs. chicken. The ground meat was browned with a small yellow onion finely diced, drained, added 2 packets of taco seasoning mix and a can of green chilies and let simmer for 10 minutes.

After simmering I added the Spanish rice (pre cooked and canned which saves me making an even bigger mess), black beans and crumbled the block of queso fresco and gave it a good mix. I then added them to the 6" tortillas, rolled them and layered them in a disposable foil pan. They are now topped with sauce and I am allowing them to absorb as much as possible as I prefer a saucy enchilada. I would recommend a 6" foil pan vs. a 4" foil pan because as you can see, this puppy will be boiling over once in the oven.

Just needs to be topped with shredded Mexican blend cheese and popped in until it gets hot, bubbly and melty. Finished pics pending until later!

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Posted on: 5/5 18:16:37
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