Creamy chicken anchilda caserole

This recipe turns Anchiladus into a simple, creamy caserole. It is very easy to keep together, and the avocado cream sauce makes it a special. Seriously, you would like this sauce in everything. I would like to save some extra and to scoop it with some tortilla chips – so good!

For more anchilda love, try us Anchiladas of beef Or ours Green chili chicken anchiladasThe

Why our recipes

• Creamy avocado sauce is the reason for making this recipe!
• Corn Tortilus prevents this caserole from crushing.
• Use Rootseri or Leftover chicken to strap this dish with minimum preparatory work.

This recipe came because I wanted to make something for my grandmother. He needed something soft to eat and I liked him to surprise him to taste. And thus, this caserole was born! We like this recipe because it is soft, crushed and not cream, but not flexible. Also, you can easily spice it with that olive or some red pepper flakes.

The notes of the element

• Long grain rice: Use a good quality long grain rice for the best texture like Jasmine or Basmati. The generic bags are more likely to finish the labeled moss as “long grain white rice”.
• Chicken: Rotisory Chicken works great on this recipe or uses left overs. If you are using raw chicken, cook it well before adding it to caserole.
• Chicken Broth: Using a low-sodium option allows you to best control the taste. This is a great chef tip.
• Olive Completely al chhik! Add a great spicy crutch to fresh olives, or use a somewhat less heat.
• Green sauce: Take a jar of your favorite light or medium salsa Verd. Use the heat layer of your choice.
• Avocados: You want an avocado that is perfectly ripe. Try to press the top of the fruit at the top, where the shoots were. If it gives something to it, it should be ripe.
• Talk Cream: If you do not have talk cream (or do not like), plain Greek yogurt is a great alternative.
• Corn Tortilus: We use Corn Tortilus for their view of Firm ৰ, but if you prefer you can use flour tortilus.
• Mozarla cheese: You can easily replace a Mexican cheese mixture or pepper jack cheese for a little kick.

Chicken options

Call for cooked chicken in this recipe. You've got a few options to choose, so pick you up! We've used them.

Rothesary chicken – Many grocery stores nowadays sell cooked rotassary chickens that you can buy and pieces. Pro tip: iTea is usually sold as a “loss leader”, which means they sell it at a lower price than its expense, when it comes to chicken it makes your buck best. Some stores are now supplying Rotassary Chicken Pre-Cut and Packad, which is quite convenient.

Frost -View the freezer section of your grocery store for pre-cooked chicken strips and fragments sold in the bag.

Bake your own chicken – Put the chicken breasts in the 9 × 13 pan with light grizzled. Season with salt and pepper. Bake 350 degrees for 25 to 30 minutes until cooking. Cut into pieces and use now, or frost for later use.

Fast skilllet chicken -Heat a large heavy skillet on the high flame. Add 1 tablespoon vegetable oil. Place the chicken breast in the skilllet. Season with salt and pepper. Cook 5 to 7 minutes per side. Let it be cool and then cut.

Spice it on top or bottom of it

If you are looking for further heatHold a medium or hot salsa for sauce and add to that olive! For extra kick you can be at the top with fresh olive slices. Better, sprinkle some red pepper flakes on top for some color and heat!

For a light option, Stay tuned with light salsa. Remove the seeds and stems from the olive by adding half instead of the whole chilli. Or, remove the pepper perfectly.

Make-barred instructions

This enchilda caserol can be easily made in front. Combine before baking and put it in the refrigerator, until 1 day ago. Be sure to store it covered with plastic wrap or aluminum foil to prevent it from drying. Remove the covering and bake it to eat.