Mexican Chicken Casserole Recipe

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When making Mexican chicken casserole, it might be a good idea to make a little extra so you can have leftovers. Get a great Mexican chicken casserole recipe with help from an expert in culinary topics in this free video clip.

Part of the Video Series: Delicious Dishes
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Video Transcript

Hi, I'm Darlene Tenes from CasaQ, and today we're going to be doing vaga enchiladas, and vaga means lazy, and yes this is a lazy, lazy way to make enchiladas, and I came up with this after a holiday weekend where I had a lot of leftovers. So I put them all together and made this casserole dish. So the ingredients for the vaga enchilada is you can use cooked chicken. We have crema fresca which is a Mexican sour cream very similar to creme fraiche, it's not sour. We have chopped or minced onion, shredded manchego or monterey jack, garlic, salt, red and green pepper, tortillas of course, and green enchilada sauce. First we're going to get your tortillas and we're going to pile them up. We're going to slice them right in the middle in half and then we're going to slice them again so we have quarters here. Then after they are sliced, we're going to take them over to the frying pan and we're going to lightly dip them in oil. So now we're going to add the onions in to a little bit of oil in a medium saucepan on like medium high heat and we're going to add some bell peppers. So I have the chopped red and green bell peppers and we're going to cook this up until they're translucent. Okay now that our onions and red peppers are all done we're going to put in the cooked chicken and we're going to mix that in there with the pepper mixture and we're also going to add some salt in here and we're going to add a little bit of salt. We're going to add just, you know, a teaspoon of garlic add a little bit more flavor and we're going to mix that up together. Also what I do sometimes is I do add a little bit of the enchilada sauce just to keep the chicken moist so I'm going to add just a little bit. You could put like half a cup or a quarter of a cup and we'll mix that in there with the chicken. Okay so now that we have the cut tortillas you just want to test the oil lightly to make sure it's hot enough. If it's hot enough we're just going to drop the tortilla strips in the pan and really lightly just cook them. You just barely want to cook them. You do not want to fry them. Next we're going to make the cheese mixture so we're going to put two cups of the grated cheese and then we're going to do two cups of the crema fresca and we're just going to mix that together. So first we're going to put a layer of the tortillas down on the bottom and then we're going to put some of the chicken, just scatter a little bit of this chicken about and then we're going to top that with our cheesy mixture, because we want to put a little layer of this and put a little enchilada sauce and then we are going to do the same thing all over again. We're going to top this with the tortilla and it's just like you're making a lasagna for those of you that make lasagna, this is like a Mexican type casserole dish. So we're going to make that little layer again and we're going to repeat the same and put more chicken, more cheese and more sauce and we're going to do that until we run out of ingredients. We're going to top it off with cheese and then we're going to put it in the oven for 25 to 30 minutes to cook. And so here we go, the vaga enchilada, very simple and easy to make for when you are feeling a little bit lazy. So if you want to see the full recipe, go to Asa pronta.


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