{"id":752,"date":"2018-07-23T13:00:07","date_gmt":"2018-07-23T16:00:07","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=752"},"modified":"2018-07-06T14:44:15","modified_gmt":"2018-07-06T17:44:15","slug":"chicken-enchilada-casserole","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2018\/07\/23\/chicken-enchilada-casserole\/","title":{"rendered":"Chicken Enchilada Casserole"},"content":{"rendered":"<h2>Ingredients<\/h2>\n<div class=\"ingredients\">\n<ul>\n<li>No-stick cooking spray<\/li>\n<li>2 tablespoons vegetable oil<\/li>\n<li>1 large onion, chopped (1 large = 1 cup)<\/li>\n<li>2 cloves garlic, minced<\/li>\n<li>1 can (29 oz ) tomato puree<\/li>\n<li>1 tablespoon chili powder<\/li>\n<li>3\/4 teaspoon salt<\/li>\n<li>3\/4 teaspoon ground black pepper<\/li>\n<li>12 corn tortillas<\/li>\n<li>4 cups shredded cooked chicken<\/li>\n<li>3 cups shredded Cheddar and Monterey Jack cheese blend (3 cups = 12 oz)<\/li>\n<\/ul>\n<h2 class=\"margin-0-auto\">How to Make It<\/h2>\n<div class=\"step\">\n<p>Preheat oven to 350F. Spray 13- x 9-inch baking dish with cooking spray; set aside. Heat oil in medium saucepan over medium heat. Add onions and garlic; cook and stir 5 minutes, or until onions are crisp-tender. Stir in tomato puree, chili powder, salt and pepper. Reduce heat to low; simmer 10 minutes, stirring occasionally.<\/p>\n<p>Layer 6 tortillas, half of the chicken, 2\/3 cup of the cheese and 1\/4 of the sauce in prepared dish. Repeat layers. Top with remaining 6 tortillas, remaining sauce and remaining 2\/3 cup cheese. Cover with aluminum foil.<\/p>\n<p>Bake 30 minutes. Uncover; bake an additional 5 minutes. Cut into 8 pieces to serve.<\/p>\n<p><img decoding=\"async\" src=\"https:\/\/imagesvc.timeincapp.com\/v3\/mm\/image?url=http%3A%2F%2Fimg1.cookinglight.timeinc.net%2Fsites%2Fdefault%2Ffiles%2Fstyles%2F4_3_horizontal_-_1200x900%2Fpublic%2Fimage%2F2017%2F07%2Fmain%2Fchicken-enchiladas-ck.jpg%3Fitok%3DO52J177S&amp;w=800&amp;q=85\" alt=\"Chicken Enchilada Casserole\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients No-stick cooking spray 2 tablespoons vegetable oil 1 large onion, chopped (1 large = 1 cup) 2 cloves garlic, minced 1 can (29 oz ) tomato puree 1 tablespoon chili powder 3\/4 teaspoon salt 3\/4 teaspoon ground black pepper 12 corn tortillas 4 cups shredded cooked chicken 3 cups shredded Cheddar and Monterey Jack [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[11],"tags":[],"class_list":["post-752","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/752","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=752"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/752\/revisions"}],"predecessor-version":[{"id":753,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/752\/revisions\/753"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=752"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=752"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=752"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}