Spicy Chicken casserole
1) Preheat the oven to 350 degrees Farenheit
2) On a large, oiled skillet, cook the chopped jalapenos, chipotle peppers, and diced onion over medium-high heat. Saute for 5 minutes or until the onion becomes translucent.
3) Add the heavy cream and cream cheese. Stir everything until cream cheese is melted.
4) Add the enchilada sauce and shredded chicken and mix well.
5) In a 13x9 inch baking dish lightly coated with nonstick cook spray, place the 2 tortillas side by side(slightly overlapping).
6) Spread the chicken mixture over the tortillas and then top everything with the shredded cheese. Add the fresh jalapenos slices on top.
7) Cover the baking dish with foil and bake for 15 minutes.
8) Remove the foil and bake for an additional 15 minutes or until the cheese has lightly browned.
9) Serve with fresh cilantro and enjoy!
1) If you have a hard time handling really spicy stuff, I recommend leaving off the jalapenos altogether. We did, and it came out great.
2) HIGHLY recommend using disposable gloves and possibly even a mask when prepping. Getting some of those chipotle peppers on your skin, or even breathing them in can cause some uncomfortable...that doesn't make its way into the dish, just skin on pepper it seems.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 630 | ||
Calories from Fat: 276 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30.7g | 41 % | |
Saturated Fat 14.7g | 73 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 124mg | 38 % | |
Sodium 966.5mg | 33 % | |
Potassium 403.4mg | 11 % | |
Total Carbohydrate 53.4g | 16 % | |
Dietary Fiber 3.3g | 13 % | |
Sugars, other 50.1g | ||
Protein 33.7g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 630
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