Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, enchisagna. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Enchisagna and peanut butter cup cheesecake. #HappyBirthday…» Trisha has since dubbed this food creation "Enchisagna", for obvious reasons. Fast forward a week (okay, probably more), and I find the last of the leftover Enchisagna in the far back corner of. Easiest Way to Cook Yummy Enchisagna. See my "Enchisagna" or "Enchiladas" recipe.
Enchisagna is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Enchisagna is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few components. You can cook enchisagna using 22 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Enchisagna:
- Take Meat
- Get TIP: This is great for left over chicken or beef roast. Hamburger can be used also.
- Get YOUR CHOICE OF MEAT
- Prepare 3 Chicken breasts and/or thighs OR
- Make ready 3 cup Shredded beef or hamburger
- Take 1/4 cup water
- Make ready 1 tsp onion powder
- Prepare to taste garlic salt
- Get 4 cup shredded cheddar cheese
- Make ready 10 corn tortillas
- Take 1/3 cup diced white onion
- Take 1 tsp olive oil
- Make ready Sauce:
- Get 15 oz Can of tomato sauce
- Prepare 1 tbsp olive oil
- Make ready 1 1/2 cup chicken broth
- Get 1 tbsp flour
- Take 1 tbsp chili powder
- Make ready 2 tsp ground cumin
- Get 2 tsp paprika
- Get 1 tsp onion powder
- Get to taste garlic salt
Instructions to make Enchisagna:
- Heat skillet and saute chicken breasts on med. low heat in olive oil, season, add water (to make broth) and cover. Meanwhile in another skillet heat olive oil for sauce.
- Add flour and chili powder and brown stirring constantly. Slowly add chicken broth while stirring. Simmer 5 min.
- Add tomato sauce and remaining seasonings. Simmer another 10-15 min. until thickened.
- When chicken is done place on plate to cool. When cooled, shred into small pieces.
- Pour a thin layer of sauce in the bottom of a 2.5 quart casserole dish. Dip 2 or 3 tortillas in sauce and lay in dish covering to the sides (I split some in half to fit).
- Then make a layer of 1/3 of the cheese and then a layer of half the chicken. Repeat and cover again with a layer of tortillas then pour remaining sauce over covering completely.
- Top with remaining cheese and sprinkle with the diced onion. Bake at 350 for about 30 min. Covering for the first 15 min. Enjoy!
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