• Chicken enchilada with a difference

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    by Judy fraschia
    41 recipes
    This is a family dish which can go a long way, and can be adapted to feed a crowd, for instance, a funeral, but also for happier times.


    • Cooked chicken,rughly cut in cubes and mixed with a little garlic infused olive oil
    • Taco sauce- a chilli-tomato sauce
    • Grated cheddar cheese
    • Crumbled blue cheese
    • Crumbled feta cheese
    • Steamed broccoli, roughly cubed, stems as well, for crunchieness
    • Chopped paprika peppers, slightly braised, add to the chicken
    • Sliced leeks, slightly braised, mix half with the broccoli and the rst with the chicken cubes


    1. Assembly:use a ovenproof round glas bowl
    2. Spread each taco with the taco sauce, both sides
    3. Pace the 1st in the glass ovenproof bowl
    4. Spread the 1st layer of most of the broccoli
    5. Sprinkle with a little blue cheese and cheddar cheese
    6. Place 2nd taco for the next layer
    7. Now sprinkle with some feta and cheddar
    8. Spread all of the chicken cubes as the next layer
    9. Spread some taco sauce evenly on top of the chicken
    10. Layer another treated taco
    11. Spread the last of the broccoli cubes, cover lightly with the rest of the cheeses and a little ore taco sauce
    12. Bake the casserole @ 180*C until it aquires a golden colour, about
    13. 30 minutes
    14. Sufficient as an entire meal or serve with a green salad

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    • Judy fraschia
      Judy fraschia
      The peppers and leeks sould be mixed with the cubbed chicken, sorry I forgot!

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