How to Make a Cinco de Mayo Casserole

Instructions

• 1

  Preheat your oven to 350 degrees Fahrenheit.
• 2

  Pour one tablespoon of olive oil in a large skillet and sauté onion and garlic in it over medium high heat for five minutes or until they are translucent (do not brown).
• 3

  Add the chopped chicken breasts, shredded Cheddar cheese, four ounces of chopped green chillies, and ½ teaspoon of red chilli powder to the sautéed onion and garlic.
• 4

  In the meanwhile put the enchilada sauce in a microwave safe flat dish and heat it in the microwave for 40 to 45 seconds. Remove the sauce from the microwave and dip the tortillas in it.
• 5

  Lay the tortillas dipped in enchilada sauce on a work surface and spoon the chicken mixture into them.
• 6

  Roll the tortillas to enclose the filling, tuck in their ends and place them in a baking dish with the seam-side facing down.
• 7

  Pour one quarter cup olive oil in a saucepan and blend flour into it. Stir in the chicken broth and cook the mixture until it thickens.
• 8

  Also stir in jack cheese, sour cream and the remaining enchilada sauce. Season your sauce with chilli powder to taste and pour it over the stuffed tortillas.
• 9

  Bake the tortillas in the preheated oven for half an hour.
• 10

  After half an hour remove the baking tray from the oven, sprinkle shredded cheddar cheese and bake again in the oven until the cheese melts.