RED ENCHILADA CASSEROLE

Red Enchilada Casserole image

Want to stretch a single cup of shredded chicken to serve six? It works-deliciously-when you combine it in this flavorful Red Enchilada Casserole. Roll each corn tortilla with fillings and bake in the oven for a fantastic treat with Red Enchilada Casserole.

Provided by My Food and Family

Categories Home

Time 1h

Yield 6 servings

Number Of Ingredients 12

Ingredients

6 dried guajillo chiles stemmed and seeded
1 large red tomato
2 garlic cloves
1/2 cup water
1 tsp. ground cumin
1 tsp. dried Mexican oregano
1 WYLER'S Instant Bouillon Chicken Flavored Cube
6 corn tortillas (yellow or white)
1 cup shredded cooked chicken
1/2 cup guajillo chile sauce
2 Tbsp. white onion
1/2 cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA

Steps:

First start cooking the guajillo chile sauce in a medium saucepan. Place saucepan on stove and add the guajillo peppers, the tomato, garlic and water. Cook for 10 minutes at medium heat or until the peppers are tender. Add this mixture to the blender and blend until all ingredients are incorporated. Using a strainer, strain the sauce and pour the sauce back into the saucepan. Season with cumin, oregano and chicken bouillon and let the sauce simmer just to a boil.
Heat oven to 350°F o 375°F.
To prepare the enchiladas stuff each tortilla with shredded chicken and roll like a taco; make 6 taquitos.
Place each taco into a suitable baking dish and add the guajillo chile sauce and chopped onion.
Finally add the KRAFT shredded cheese and cover with foil.
Bake the enchilada casserole for 15-20 minutes and serve hot.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g