Your weeknights are about to get a whole lot tastier with this easy chicken enchilada casserole. It’s the ultimate combo of ...

Preheat your oven to 350 degrees. In a large mixing bowl, dump in the 2 cups of shredded chicken, 8 ounces of softened cream ...

Season the chicken thighs all over with a little salt and lots of black pepper. Heat the oil in a large non-stick casserole pan over a medium heat and fry the chicken for 7–8 minutes ...

1. Heat the oven to 400°F. Place the chicken into a roasting pan. 2. Bake for 30 minutes. Pour the enchilada sauce over the chicken. 3. Bake for 30 minutes or until the chicken is cooked through ...

add the chicken and cook quickly over a medium heat until cooked through and golden brown. Return the onion and pepper mixture to the pan, add half of the enchilada sauce, and drained kidney beans ...

Nothing beats a one-pot meal to satisfy your comfort food cravings easily, and a chicken casserole certainly hits the mark. Phil Bianchi, food and flavour expert and founder of The Gift of Oil ...

Stir in the spinach and corn. Cook and stir until the spinach is wilted. Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas ...

Layer with the remaining 8 tortilla halves, then the remaining mushroom mixture, and enchilada sauce. Sprinkle top of casserole with the remaining 1/4 cup cheese. Cover baking dish with foil and bake ...

Apricots go really well with chicken, adding a kind of sweet and sour flavour. This is one of my quick go-to dinners - it uses ingredients you usually have in the pantry and is quick and easy.