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In a large skillet over medium heat, heat oil. Coat large saute pan with oil. Season chicken with with cumin, annatto powder, granulated garlic powder, salt, pepper, and paprika before turning.

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To get started with this recipe, we have to first prepare a few components. You can have almost chicken enchiladas casserole using 25 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Almost chicken enchiladas casserole:

1. Prepare chicken
2. Prepare 6 large chicken breasts skinless and boneless
3. Make ready 1/4 tsp salt
4. Make ready 1/4 cup ground cumin
5. Prepare 1/4 cup granulated garlic powder
6. Get 1/4 cup paprika
7. Take 1/4 cup annatto powder
8. Get 1/4 cup oil
9. Take 1/2 tsp ground black pepper
10. Get sauce
11. Make ready 28 oz canned diced tomatoes
12. Prepare 1 tsp whole leaf oregano
13. Prepare 1 tsp chopped parsley
14. Get 1/2 tsp turmeric
15. Take 3 tbsp sofrito
16. Get 1 tbsp tomato paste
17. Get 1/2 small onion chopped
18. Make ready 1 clove garlic, sliced
19. Make ready topping
20. Take 1 cup mozzarella cheese
21. Make ready 2 cup shredded monetary jack colby cheddar cheese
22. Get garnish
23. Take 2 cup sour cream
24. Get 1/2 cup pickled jalapeño peppers
25. Prepare 1 tbsp chopped cilantro

This enchilada casserole was made for mix-ins. We especially love to layer in black beans and corn for a nutritious boost. Check out our best chicken enchilada recipes. It's easy to make this yummy layered chicken enchilada casserole, filled with chicken, corn tortillas, creamy sauce, onions, green chiles, and cheddar cheese.

Steps to make Almost chicken enchiladas casserole:

1. Preheat oven 350° Fahrenheit
2. Coat large saute pan with oil. Season chicken with with cumin, annatto powder, granulated garlic powder, salt, pepper, and paprika before turning. After you turn sprinkle the bottom next. Cook till chicken is done. Remove chicken to a platter, allow to cool.
3. Saute onion and garlic clove in chicken drippings until tender. Stir well to combine. Add canned tomatoes, saute 1 minute. Add oregano, turmeric, and sofrito. Add tomato paste to thicken just a bit. Let simmer for 15 minutes.
4. Pull chicken breasts apart by hand into shredded strips. add sauce to pan just enough to cover bottom. Add shredded chicken to pan, add tomatoes on top of the chicken.
5. Add cheeses on top. Bake in oven 15- 20 minutes.
6. Let cool just a bit. Add sour cream to top. Then peppers, and cilantro. Serve hope you enjoy!

It is a family favorite meal to this day. Making a chicken enchilada casserole recipe from crockpot chicken tacos is a no brainer and so easy to do, especially with the new Reynolds™ heat & eat disposable containers I picked up from Target. I love these containers because they make lunch time so easy for my kids when I can't be there to make a healthy lunch for them. The easiest Sour Cream Chicken Enchilada Casserole packed with chicken, cheese and an amazing sour cream sauce. It comes together in no time and it tastes divine.

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