Fiesta in a Casserole...
Chicken Enchilada Casserole
Craving comfort food with a kick? This Cheesy Chicken Enchilada Casserole delivers! Tender chicken, aromatic Tex-Mex spices, and a generous blanket of melted cheese are combined together and smothered in a flavorful red sauce. It's a crowd-pleaser that's easy to assemble ahead of time, making it ideal for busy weeknights, luncheons, or potlucks. Get ready for an explosion of irresistible Mexican flavors!
Servings: 4 to 6
Prep Time: 30 Minutes
Bake Time: 25-30 Minutes
Suggested Tools:
· Casserole dish - (9-by-13 inches)
· Medium sauté skillet
· Chopping board
· Wooden spoon
· Sharp knife
· Measuring cup
· Measuring spoons
Ingredients:
· 6 large flour tortillas (not street size) [For gluten free recipe, select GF flour tortillas]
· 3 cups cooked chicken breasts
– cut or shredded to about 1 – 1 ½ inch pieces
Note: I think the best chicken is Costo's rotisserie (they even sell it already removed from the bone), but you can also just use chicken breasts you cooked in the microwave.
· 2 1/2 cups cheese, shredded – Your choice of Mexican-style blend, Monterey Jack,
cheddar, etc.
· 2 tablespoons canola oil
· 1 cup yellow or white onion, chopped well
· ¾ cup sweet corn, frozen or canned (drained)
· 1 – 28 oz. canned red or green salsa verde sauce (I use both at different times)
· 1 - 4 oz. canned green chili sauce
· 1 tablespoon fresh garlic, minced
· ½ teaspoon cumin powder
· ½ teaspoon chili or chipotle powder
· Salt and pepper to taste
Optional: 2 tablespoons cilantro, washed and chopped – to sprinkle over the top of cooked casserole dish
- Serve with sour cream, hot sauce, salsa and/or guacamole, if desired
Instructions:
1. Place the oil into the skillet and bring up to medium heat. Add the onion, garlic and corn. Sauté for about ten minutes, stirring occasionally.
2. Add the spices and mix well.
3. Add the shredded/chopped chicken and mix well.
4. Add one cup of the enchiladas sauce into the bottom of the casserole dish and spread to cover the dish.
5. Begin rolling the enchiladas by first laying the tortillas flat, then add the meat mixture, followed by about two tablespoons of cheese on top of the chicken mixture. Roll the tortillas starting from the side closest to you. Place the seam side down into the sauce that is already in the casserole dish. Continue this process six times laying them side-by-side. [Set aside the remaining cheese for later during the baking cycle – instructions to follow].
6. Pour the rest of the enchiladas sauce over the rolled filled tortillas ensuring to get full coverage – spread with a pastry brush if necessary. Lightly cover the casserole with aluminum foil.
7. Place the casserole in a preheated 350-degree oven and bake for 20 minutes. Add the remaining cheese to the top of the casserole and bake uncovered for 5-10 minutes longer or until the cheese has melted. Let cool for five minutes before serving and sprinkle with cilantro, if desired.
Enjoy!
The Crooked Ladle
Savor the taste
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