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Chicken Enchilada Casserole

Kim Beaulieu
  • 40 minutes
  • Serves

INGREDIENTS

2 tbsp

olive oil

3 lb

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)

1/2

sweet onion (diced)

Salt and pepper

10 oz

Homemade Enchilada Sauce (or Store Bought Enchilada Sauce)

6

corn tortillas

1

package (8 oz/226 g Sargento 4 Cheese Mexican Blend)