Monday, December 17, 2012

Chicken Enchilada Casserole with Steamed Arugula and Garlic




 A quick and easy dinner for those lazy nights.... 

Ingredients: 

1. Flour tortillas - 6-8 
2. Chicken breast - 1 lbs
3. Canned refried beans - 1 can
4. Enchilada Sauce - 1 can 
5. Shredded mozzarella cheese - 2 cups 
6. Turmeric powder- 1/2 tsp 
7. Red chilli powder - 1/2 tsp 
8. Salt - 1/4 tsp 
9. Basil leaves - 10-15

Preparation: 

1. Cook the chicken breast pieces with water, salt, turmeric and red chilli powder for 20-25 mins or until the chicken is well cooked can be shredded easily.
2. Drain the excess water. Shred the chicken pieces using two forks. 
3. Preheat the oven to 375 degrees. 
4. Oil/butter the baking dish. Pour some enchilada sauce. Layer and stack the tortillas, chicken, refried beans, enchilada sauce and basil leaves until the baking dish is full.
5. Top it of with lots of cheese. 
6. Cover the dish and bake for 30 mins. 
7.  Remove the dish and let cool for 10 mins before serving. 

Side Dish: 

1. Arugula - 2 cups 
2. Garlic - 2 cloves finely chopped
3. Freshly ground black pepper - 1/2 tsp
4. Extra Virgin olive oil - 1 tsp 

Preparation: 

1. Heat the olive oil in a pan. Add the garlic and toss for 15 seconds. 
2. Add the leaves, a pinch of salt and black pepper and toss until the leaves are steamed. (5 mins)

Enjoy! :D 




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