Dynamic Duo Casserole, hmm. Where does the name come from, you might wonder? It’s obvious there are more than two ingredients. Just look at the list; there’s juicy, shredded chicken, perfectly seasoned, tender veggies, soft, fluffy tortillas, and melty, salty cheese. That all sounds pretty delicious, eh? The not-so-secret pair behind all the fantastic flavor and the title is the sweet barbeque sauce and tangy red enchilada sauce blend. They’re mixed together and then smothered on all of the above, which takes every bite from average to a Tex-Mex feast. Ponder no more, your tastebuds will be certain of and love every bit of flavor found in Dynamic Duo Casserole!
Ingredients
- 1 cup barbeque sauce, of your choice
- 2 (10-ounce) cans enchilada sauce
- 1 pound chicken breasts, boneless and skinless
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/2 small red onion, diced
- 2 medium sweet potatoes, cooked and diced
- 1/2 teaspoon cumin
- 1/2 cup cilantro, plus more for garnish, chopped
- 3/4 cup Mexican blend or Colby jack cheese, reduced-fat and shredded
- 3/4 cup mozzarella, reduced-fat and shredded
- 9 (6-inch) corn tortillas
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat a 13×9-inch baking pan with nonstick cooking spray.
Step 3 –In a large bowl, whisk the barbeque sauce and the enchilada sauce together.
Step 4 –Place the chicken in the prepared pan and drizzle with 1/4 cup of the barbeque mixture.
Step 5 –Bake, uncovered, until the chicken juices run clear, an instant thermometer inserted in the center reads 165 degrees F, and the meat is no longer pink, about 20-25 minutes.
Step 6 –Allow the cooked chicken to cool and then chop or shred it.
Step 7 –While the chicken is cooking, in a large skillet over medium-high heat, heat the olive oil.
Step 8 –Add the garlic to the oil and cook until golden and fragrant, about 1 minute.
Step 9 –Add the red onion to the garlic and cook until the onion is translucent, about 3-5 minutes.
Step 10 –Transfer the veggie mixture away from the heat and immediately add 1 cup of the barbeque mixture and the sweet potatoes.
Step 11 –Add the shredded chicken, the cumin, and the cilantro to the veggie mixture, stirring until just combined.
Step 12 –In a bowl, combine the Mexican blend cheese and the mozzarella cheese.
Step 13 –Place 1/4 cup of the barbeque mixture in the bottom of a 9-inch baking pan.
Step 14 –Dip 3 of the tortillas in the barbeque mixture and place at the bottom of the pan. You may need to cut 1 of the tortillas in half to ensure it covers the entire surface.
Step 15 –Place 1/2 of the chicken mixture on top of the barbeque mixture-coated tortillas, cover with 1/2 cup of the cheese mixture, and about 1/4 cup of the barbeque mixture.
Step 16 –Repeat the layers once, starting with the barbeque mixture and ending with the cheese mixture.
Step 17 –Bake, covered with foil, until warmed through and the cheese is melted, about 30-40 minutes.
Step 18 –Allow the casserole to cool, about 5-10 minutes, then garnish with the cilantro.
Ingredients
- 1 cup barbeque sauce, of your choice
- 2 (10-ounce) cans enchilada sauce
- 1 pound chicken breasts, boneless and skinless
- 2 teaspoons olive oil
- 2 cloves garlic, minced
- 1/2 small red onion, diced
- 2 medium sweet potatoes, cooked and diced
- 1/2 teaspoon cumin
- 1/2 cup cilantro, plus more for garnish, chopped
- 3/4 cup Mexican blend or Colby jack cheese, reduced-fat and shredded
- 3/4 cup mozzarella, reduced-fat and shredded
- 9 (6-inch) corn tortillas
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat a 13×9-inch baking pan with nonstick cooking spray.
Step 3 –In a large bowl, whisk the barbeque sauce and the enchilada sauce together.
Step 4 –Place the chicken in the prepared pan and drizzle with 1/4 cup of the barbeque mixture.
Step 5 –Bake, uncovered, until the chicken juices run clear, an instant thermometer inserted in the center reads 165 degrees F, and the meat is no longer pink, about 20-25 minutes.
Step 6 –Allow the cooked chicken to cool and then chop or shred it.
Step 7 –While the chicken is cooking, in a large skillet over medium-high heat, heat the olive oil.
Step 8 –Add the garlic to the oil and cook until golden and fragrant, about 1 minute.
Step 9 –Add the red onion to the garlic and cook until the onion is translucent, about 3-5 minutes.
Step 10 –Transfer the veggie mixture away from the heat and immediately add 1 cup of the barbeque mixture and the sweet potatoes.
Step 11 –Add the shredded chicken, the cumin, and the cilantro to the veggie mixture, stirring until just combined.
Step 12 –In a bowl, combine the Mexican blend cheese and the mozzarella cheese.
Step 13 –Place 1/4 cup of the barbeque mixture in the bottom of a 9-inch baking pan.
Step 14 –Dip 3 of the tortillas in the barbeque mixture and place at the bottom of the pan. You may need to cut 1 of the tortillas in half to ensure it covers the entire surface.
Step 15 –Place 1/2 of the chicken mixture on top of the barbeque mixture-coated tortillas, cover with 1/2 cup of the cheese mixture, and about 1/4 cup of the barbeque mixture.
Step 16 –Repeat the layers once, starting with the barbeque mixture and ending with the cheese mixture.
Step 17 –Bake, covered with foil, until warmed through and the cheese is melted, about 30-40 minutes.
Step 18 –Allow the casserole to cool, about 5-10 minutes, then garnish with the cilantro.
Step 19 –Serve.
Step 19 –Serve.
