Delicious. Easy-to-make. Local Chef Julieann shares her recipe for chicken enchilada casserole.
1 TBSP – Oil
½ cup – Red Onion, sliced
2 TBSP – Cumin
2 TBSP – Oregano
2 TBSP – Garlic powder
1 tsp – Sea Salt
10 ounce can – Rotel
19 ounce can – Enchilada sauce
6 – Corn Tortillas, cut into strips
2 cups – Shredded Mexican Cheese
1 cup – Frozen Corn
3 cups – Shredded Chicken Breast
Sour Cream and Cilantro for garnish
Preheat oven to 375 degrees
In a skillet, heat oil over medium/high heat.
Sauté red onion until translucent, about 5 minutes
Add cumin, oregano, garlic powder, and salt and cook for another minute
Remove from heat.
Add Rotel, enchilada sauce, tortillas, chicken, corn and 1 cup of the cheese and stir to mix
Pour into baking pan and top with remaining cup of cheese.
Bake for 20 minutes until bubbly and cheese is melted
Garnish with sour cream and cilantro
View Chef Julieann’s demonstration video
Chef Julieann has been in the Food & Beverage industry for over 20 years and has an immense passion for cooking and overall wellbeing.
As a personal chef, she offers weekly, ready-to-go meals which are always fresh, nutrient-rich, and FULL of FLAVOR!
When Chef Julieann isn’t taking care of the nutritional needs of the Lake Norman community you can find her at home enjoying her family, out in the community supporting local farmers and artisans, practicing yoga, and earning her board certification as a Nutritionist.