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Cheezy Chicken Casserole

WITH

TABASCO® Pepper Sauce

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Serves 6pax

45mins

Ingredients Icon INGREDIENTS

  • 6 tablespoons TABASCO® Pepper Sauce or more to taste
  • 1 1/2 pounds ripe tomatoes
  • 2 garlic cloves peeled
  • 1/2 cup coarsely chopped white onion
  • 1 teaspoon kosher or sea salt, or to taste 1 tablespoon canola oil
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 12 tortillas
  • 3 cups shredded cooked chicken
  • 4 cups shredded melty Mexican

Directions Icon DIRECTIONS

  • Preheat a medium saucepan, add water and set over medium-high heat, place the tomatoes and garlic cloves and simmer for 10 minutes, until completely cooked and soft.
  • Blend cooked tomatoes and garlic along with onion, TABASCO® Pepper Sauce, and salt until puree completely smooth.
  • Heat oil, add the blended pureed tomato, stir and cook until thickened and darkens for about 4 to 5 mins.
  • Stir in broth and simmer for 5 mins, turn off the heat and stir in the cream. Set aside.
  • Prepare the tortillas for enchiladas by heating them over medium-low heat on a comal or skillet for about 1 min on each side.
  • Preheat oven to 200C. Pour 1 cup cooked salsa into a 9″X13″ baking dish. Fill each tortillas with 1/4 cup shredded cooked chicken.
  • Roll up into a soft chubby enchilada and place seamdown in the baking dish. Continue with the rest of tortillas for layering.

trademark Icon TRADEMARK NOTICE

  • TABASCO® and the DIAMOND and BOTTLE LOGOS are trademarks of McIlhenny.Co

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