This scrumptious Chicken Enchilada Casserole is layered with corn tortillas, chicken, Poblano peppers, enchilada sauce, and Sargento cheese. It’s a hit with everyone who tastes it.
This is a sponsored post for Sargento®. All opinions are my own, as always. Thanks to all the companies, and readers, who help support Cravings of a Lunatic.
I had so much fun making this recipe. It’s part of the Chopped At Home Challenge with Sargento! I was challenged to make a Mexican recipe using Sargento 4 Cheese Mexican Blend, as well as corn tortillas, Poblano peppers, and chicken thighs.
Since I love the taste of chicken thighs I knew they would bring a really intense flavour to this dish. I bought skinless chicken thighs from the butcher and cut the meat off myself. Doing it myself meant controlling the size of the pieces perfectly.
My favourite skillet came out of the cupboard so I could cook up the chicken, along with some onions, Poblano peppers, and red peppers. I love using a skillet to saute chicken and vegetables. Works perfectly, and I love the even cooking it provides.
I made some Easy Homemade Enchilada Sauce for this recipe. You can use store bought if you like, that choice is yours. I will say making your own is easier than you think, plus you can flavour it the way you like. I dig that.
For the cheesy topping I used Sargento Shredded Cheese, particularly the 4 Cheese Mexican Blend. I love the taste and texture of Sargento cheese. It melts and browns perfectly when cooked, which is something I find really important.
This whole thing came together in about an hour or so. If you’re pretty adept in the kitchen you can make it in around an hour. If you are new to cooking it might take you about an hour and a half. It all depends on how quick you are and how well you multi-task.
When I cook I always try to plan out the steps so I can do one thing while something else is cooking or simmering. It helps cut down your cooking time. If you plan well you can cut your cooking times down considerably. Always read every recipe a couple of times. That helps a lot.
If you love playing in the kitchen and are pretty crafty with recipes you can enter the Chopped At Home Challenge! Details below:
Submit your recipe to FoodNetwork.com for the Chopped At Home Challenge for the chance to win $5,000 and a trip to New York City to compete in a televised Chopped cooking challenge for a $10,000 grand prize!!!
Required Ingredients: Corn tortillas, Poblano peppers, chicken thighs, and Sargento 4 Cheese Mexican Blend!
When you make this you can decide whether you want to make my Easy Homemade Enchilada Sauce or Store Bought Enchilada Sauce. Be sure to layer properly. I did three layers but you can stack yours higher, or double batch the recipe if you like. Double batching is amazing if you like freezing meals for later. I do that often.
I hope you love this recipe as much as I do. It’s a great meal for weekdays, or for when you have company swinging by for dinner on weekends. It’s utterly scrumptious and be sure to expect people to ask for seconds. Some will ask for thirds. So make lots!
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- 2 tablespoons olive oil
- 3 pounds of 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
- ½ sweet onion, diced
- Salt and pepper to taste
- 10 ounces of Homemade Enchilada Sauce, or Store Bought Enchilada Sauce
- 6 corn tortillas
- 1 package (8 oz/226 g) Sargento 4 Cheese Mexican Blend
- Preheat oven to 350 degrees F.
- Cut all the usable meat off of your chicken thighs. Discard any skin and bones. (tip: save chicken bones to make chicken stock or soup) Cut into small, even pieces.
- Cut up all the vegetables.
- In a large skillet heat the olive oil over medium heat, then add the chicken. Cook, stirring occasionally, until the juices run clear. Add the diced poblano peppers, diced red peppers, and diced onions to the pan. Continue to cook, stirring often, until the chicken starts to brown and the vegetables are soft. Add salt and pepper, stir until well combined. Remove the chicken mixture from the pan. Set aside.
- Heat up the enchilada sauce in a saucepan over medium heat. Set aside.
- In a casserole dish line two corn tortillas on the bottom, they can overlap slightly if needed.
- Spoon ⅓ of the chicken mixture over the corn tortillas.
- Pour ⅓ of the enchilada sauce over the chicken mixture.
- Sprinkle ⅓ of the cheese over top the enchilada sauce.
- Repeat all layers two more times.
- Place casserole dish in the oven and cook for about 15 to 20 minutes.
- Remove from oven and slice immediately.
- Serve with a big old Sargento cheese loving smile!
Disclosure: This post contains Amazon affiliate links. Any revenue helps to maintain my business. Thank you to anyone who helps to support the blog.
Look at all that yummy cheese!
PIN THIS TO YOUR FAVOURITE CASSEROLE OR DINNER BOARD:
Remember that Easy Homemade Enchilada Sauce I was telling you about? Well, here’s a photo to tempt your taste buds. It’s totally worth making it yourself. Trust me.
If you’re looking for more casserole recipes be sure to check out my recipe index. There are lots of great recipes for dinner, or dessert. Take your time and peruse to your heart’s content. Bring your appetite!
Make sure you follow me on Pinterest and Instagram while you’re here. It’s a great way to keep up to date on all the new recipes on the blog. Everything gets shared to social media so it’s the perfect way to stay current.
Have a delicious day!
This is a sponsored conversation written by me on behalf of Sargento. The opinions and text are all mine.