Welcome back to my new series “WTF To Make For Dinner” 🙊🤗🍷 Follow along for quick, easy, and delicious recipes to answer the question that’s always on our mind. We’re making my Mom’s Viral Enchilada Casserole with some delicious rice! Here’s the recipe, hope you love it ❤️ Ingredients: 3 tbsp. plus ½ cup avocado oil (divided) 1 rotisserie chicken, shredded 1/2 white onion, finely diced (1 cup) 1 large tomato, finely diced (1 cup) 1 green bell pepper, finely diced (1 cup) 1 jalapeño, seeded, deveined and diced 3 cloves garlic, minced or grated 1 tsp. garlic powder 7 oz. tomato sauce (such as Del Fuerte) Salt to taste Freshly ground black pepper to taste 1/2 tsp. Cumin 3 cups shredded cheese 2 cups chicken broth 4 tsp. corn starch (dissolved in 2 tbsp. cold water to create a slurry) 16 corn tortillas Method: 1. Preheat the oven to 400 degrees. 2. In a medium skillet over medium-high heat add 3 tbsp of avocado oil. Once hot, add the onions, tomatoes, bell pepper and jalapeno and saute for 3-5 minutes or until the onions are translucent. Then add the garlic, garlic powder, cumin, salt and pepper. Saute for 2 minutes or until fragrant being careful not to burn the garlic. 3. Add the tomato sauce and cook for 3 minutes. Add the chicken broth and bring to a boil. Then, while mixing quickly, add in the cornstarch slurry and let simmer for 3 minutes to reduce. Once the sauce has thickened, remove from heat and set aside. 4. In a separate medium skillet over medium-high heat, add ½ cup of avocado oil. Once hot, carefully place tortillas one by one, quickly flip with tongs and set aside on a plate. (The goal is to quickly coat them with hot oil - not to fry them.) 5. To assemble, place a thin layer of sauce on the bottom of a 9x13 baking dish. Then layer 6 tortillas, shredded chicken, sauce, and cheese. Repeating this process twice and then tipping with the remaining 6 tortillas and cheese. 6. Bake for approximately 15-20 minutes or until the cheese is melted and the sauce is bubbling. Then broil for 2-3 minutes for added color. 7. Garnish with sour cream, cilantro, and cotija. TIPS: If you prefer a smooth enchilada sauce, after step 3 you can blend it using a heat proof blender or immersion blender. Totally up to personal preference.You can easily adjust this recipe based on spice preference (add a jalapeño or Serrano, etc.). Serve any leftovers with a sunny side up egg on top. Enjoy! For the rice - Ingredients: 3 roma tomatoes, roughly chopped 1/2 yellow onion, roughly chopped 3-4 garlic cloves 2 tsp. dried oregano 1 tbsp. Chicken bouillon 1 tsp. salt 3 tbsp. Extra virgin olive oil 2 cups jasmine rice 2 cups chicken stock 1. In a blender or food processor, add the roma tomatoes, onion, garlic, chicken bouillon, dried oregano, and salt. Blend until smooth. 2. In a large skillet over medium-high heat, add the extra virgin olive oil and thoroughly toast the rice for approximately 8-10 minutes or until golden brown, stirring constantly. Add in the tomato mixture and reduce the heat to medium. Cook for 3 minutes, stirring often to ensure the rice does not stick to the bottom of the skillet. 3. Add the chicken stock and bring to a simmer, then reduce the heat to a low-medium and cover. Cook covered for about 20-25 mins or until the rice is tender and the liquid is fully absorbed. Remove from the heat and allow to sit covered for 5 minutes then use a fork to fluff the rice. #enchiladas #casserole #dinner #recipevideo #easyrecipe #dinnerideas