Sprinkle in the flour, stir to combine and cook it for another minute. Add the chili powder, cumin, cayenne, bouillon cube and some salt and pepper and cook until the spices darken and their flavors are released, about 2 minutes. Add the peppers, onions and garlic and cook until soft, about 2 minutes. Heat the oil in a medium saucepan over medium heat.Serve with sour cream and cilantro for topping. Allow the casserole to sit for a few minutes before serving up to ensure it holds together. Remove the foil and continue baking until hot and bubbly, 15 to 20 minutes. Cover the casserole with aluminum foil and bake for 20 minutes.Next, add the remaining tortillas in a layer, pour on the rest of the salsa verde and Enchilada Sauce and sprinkle on the rest of the cheese.
Next, add the chicken and bean mixture, then sprinkle on half the cheese and pour over half the Enchilada Sauce. Spoon the rice over the tortillas, spread the tomato mixture over the rice then sprinkle the corn over the tomatoes. Layer half of the tortillas on top of the salsa verde, overlapping the edges. To assemble, pour half of the jar of salsa verde (about a cup) in the bottom of a 9-by-13-inch casserole dish or disposable foil baking pan.Stir in the pinto and kidney beans and set aside. Allow the sauce to boil until reduced by half, about 2 minutes. Add 1 cup water and stir to make a sauce. Add the chicken along with the remaining 2 teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon cumin and some salt and pepper and cook until the chicken is deep golden brown and done in the middle, 4 to 5 minutes. In the same skillet, heat the remaining 2 tablespoons oil.Transfer the mixture to a bowl and set aside. Stir and cook the mixture for another minute or 2 in order to release the flavors. Add 2 teaspoons of the chili powder, 1 teaspoon of the paprika and 1 teaspoon of the cumin. In a large skillet over medium-high heat, heat 2 tablespoons of the oil and add the tomatoes, garlic and onions.Cook the rice according to the package directions.One 15-ounce can kidney beans, drained and rinsedġ2 to 18 flour tortillas (or corn tortillas), depending on sizeġ recipe Enchilada Sauce, recipe follows, or 2 cups store-bought red enchilada sauce One 15-ounce can pinto beans, drained and rinsed Kosher salt and freshly ground black pepper Bake until bubbly and golden, 25 to 27 minutes.ģ cups diced tomatoes (5 to 7 tomatoes, depending on size)Ģ boneless, skinless chicken breasts, cut into bite-sized pieces Sprinkle the top of the casserole with the breadcrumb mixture. Toss with the melted butter until evenly mixed. In a separate bowl, mix together the fried jalapenos, breadcrumbs and the remaining bacon.Top with the remaining chicken mixture followed by the rest of the roasted jalapenos. Arrange half of the roasted jalapenos on top of the chicken mixture. Transfer half of the chicken mixture to an 8-inch square casserole dish.Add all of the diced chicken to the cream cheese mixture along with half of the chopped bacon. Transfer the bacon and chicken to a cutting board.Meanwhile, mix the cream cheese, Cheddar, sour cream, chicken stock and paprika together in a mixing bowl.
Put both baking sheets into the oven and bake until the chicken is cooked through and the bacon is crispy, about 25 minutes.
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