Chicken Enchilada Casserole Recipe
Chicken enchilada casserole is a delicious and comforting dish that’s perfect for feeding a crowd or enjoying as leftovers throughout the week. This easy-to-make recipe combines tender chicken, flavorful enchilada sauce, melty cheese, and tortillas for a satisfying meal that will please even the pickiest eaters.
1. Introduction to Chicken Enchilada Casserole
If you’re a fan of Mexican cuisine, you’re likely familiar with enchiladas. Traditionally, enchiladas are made by rolling tortillas around a filling, typically meat or beans, and smothering them in sauce before baking. However, for a quicker and simpler version, we have the chicken enchilada casserole.
2. Ingredients Needed
To make chicken enchilada casserole, you’ll need the following ingredients:
Chicken
Tortillas
Enchilada Sauce
Cheese
Vegetables
3. Preparing the Chicken
Before assembling the casserole, you’ll need to cook and shred the chicken. You can use pre-cooked chicken or cook it specifically for this recipe. Simply season the chicken with salt, pepper, and any other desired spices, then cook it until it’s fully cooked through. Once cooked, shred the chicken using two forks or a stand mixer.
4. Preparing the Sauce
Next, you’ll need to prepare the enchilada sauce. While store-bought sauce works perfectly fine, making your own sauce from scratch can take this dish to the next level. Combine ingredients such as tomatoes, chili powder, cumin, garlic, and onion in a blender, then simmer the mixture on the stove until it thickens slightly.
5. Layering the Casserole
Now it’s time to assemble the casserole. Start by spreading a thin layer of enchilada sauce on the bottom of a baking dish to prevent sticking. Then, layer tortillas on top of the sauce, followed by a layer of shredded chicken, more sauce, and a generous sprinkling of cheese. Repeat the layers until you’ve used up all of your ingredients, finishing with a layer of cheese on top.
6. Baking Instructions
Bake the casserole in a preheated oven at 350°F (175°C) for about 25-30 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
7. Serving Suggestions
Once the casserole is finished baking, let it cool for a few minutes before slicing and serving. Garnish with chopped cilantro, diced avocado, sour cream, and sliced jalapenos for an extra burst of flavor. Serve alongside rice, beans, or a crisp green salad for a complete meal.
8. Variations and Customizations
Feel free to customize this recipe to suit your tastes. You can add additional vegetables such as bell peppers, onions, or spinach to sneak in some extra nutrients. For a vegetarian version, simply omit the chicken or replace it with cooked beans or tofu. Adjust the level of spice by using mild or hot enchilada sauce and adding extra chili powder or jalapenos as desired.
9. Tips for Success
To make this dish ahead of time, assemble the casserole but don’t bake it. Cover it tightly with foil and refrigerate for up to 24 hours before baking as directed. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. To reheat, simply place the desired portion in the microwave or oven until heated through.
10. Health Benefits of Chicken Enchilada Casserole
Despite its indulgent flavors, chicken enchilada casserole can actually be quite nutritious. It’s packed with protein from the chicken and cheese, fiber from the vegetables, and complex carbohydrates from the tortillas. Plus, by using homemade enchilada sauce, you can control the amount of sodium and preservatives in the dish.
11. Conclusion
In conclusion, chicken enchilada casserole is a versatile and crowd-pleasing dish that’s perfect for any occasion. Whether you’re hosting a dinner party or simply craving some comfort food, this recipe is sure to satisfy. With simple ingredients and easy preparation, it’s a dish that anyone can master.
FAQs (Frequently Asked Questions)
- Can I use store-bought rotisserie chicken instead of cooking my own?
- How can I make this recipe gluten-free?
- Can I freeze leftovers of chicken enchilada casserole?
- What are some creative ways to use leftover chicken enchilada casserole?
- Is it possible to make this recipe dairy-free?
Source: chilipeppermadness.com
Chicken Enchilada Casserole Recipe
Chicken enchilada casserole is a delicious and comforting dish that's perfect for feeding a crowd or enjoying as leftovers throughout the week. This easy-to-make recipe combines tender chicken, flavorful enchilada sauce, melty cheese, and tortillas for a satisfying meal that will please even the pickiest eaters.
- 12 ounces chicken
- 3-4 tablespoons olive oil
- 1 tablespoon taco seasoning – I like to use a chili powder blend!
- 6 ounces Mexican style beer – OR! Use some chicken broth instead
- 1 small onion chopped
- 2 poblano peppers chopped
- 1-2 jalapeno peppers chopped (optional for more heat)
- 4 cloves garlic minced
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2-3 cups Tomatillo Salsa
- 1 can black beans 15 ounces
- 8 corn tortillas You can use flour tortillas as well
- 1 cup shredded white cheddar cheese (or use Monterrey Jack or Pepper Jack)
- Fresh chopped cilantro for serving
- For the chicken, drizzle with olive oil and sprinkle with the taco seasonings and salt and pepper.
- Heat a large oven-safe skillet or pan to medium heat. Add the chicken and sear each side about 2 minutes each. Add beer or chicken broth and reduce heat. Simmer about 15-20 minutes, or until the chicken is cooked through and you can shred it with a fork. Remove from heat and add to a mixing bowl. Shred the chicken up with a couple forks.
- Add oil to the same skillet and heat.
- Add onions and peppers. Cook about 5 minutes to soften.
- Add garlic and stir. Cook 1 more minute.
- Add salt and pepper to taste, cumin and oregano. Stir.
- Add the cooked seasoned vegetables to the mixing bowl with the cooked chicken, then add the tomatillo salsa and black beans. Stir to incorporate.
- In the same pan, spoon some of the chicken mixture onto the bottom of the pan.
- Layer on half of the tortillas, then half of the remaining chicken mixture and the shredded cheese. Repeat with the remaining tortillas, then remaining chicken mixture, then the remaining cheese.
- Set oven to broil.
- Set the skillet in the middle of the oven and broil for about 5 minutes, or until the cheese is nicely melted. You can also bake it at 350 degrees for 15 minutes, if preferred.
- Sprinkle with chopped cilantro and serve!
If you're a fan of Mexican cuisine, you're likely familiar with enchiladas. Traditionally, enchiladas are made by rolling tortillas around a filling, typically meat or beans, and smothering them in sauce before baking. However, for a quicker and simpler version, we have the chicken enchilada casserole.