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Freezer-Friendly Enchilada Stack Casserole

Taylor Stinson
  • 50 minutes
  • Serves 8

INGREDIENTS

1

package authentic corn tortillas

2

red or yellow onions, diced

1

red and green bell pepper, dicd

1/2 cup

Corn

2 cups

grated cheese (can be mozzarella, cheddar...whatever you want!)

2

jars passata (strained tomatoes)

1 cup

chicken broth

1 tbsp

chili powder

1 tsp

sugar

1 tsp

garlic powder

1 tsp

salt

4

chicken breasts

1 tbsp

olive oil

2 cloves

garlic minced

2 tbsp

chili powder

1 tsp

cumin

1 tsp

coriander

1/2 cup

chicken broth

1/2 cup

salsa

1/4 cup

cilantro, finely chopped

1

avocado, sliced

1

plum tomato, seeded and diced

cilantro

salsa

sour cream

Lime wedges