If you’re craving the delectable flavors of enchiladas but seeking a time-saving solution, this chicken enchilada casserole recipe is your culinary savior. Imagine layers of tender chicken, zesty enchilada sauce, and gooey melted cheese, all harmoniously stacked and baked to perfection. This dish is a testament to the art of effortless indulgence, delivering unparalleled satisfaction with every bite.
Ingredients
To embark on this flavorful journey, you’ll need:
- 4 cups cooked, shredded chicken (approximately 1.5 lbs)
- 2 1/2 cups enchilada sauce (homemade or store-bought)
- 2 cups shredded Monterey Jack cheese
- 1 cup sour cream
- 1 cup salsa verde (green salsa)
- 6-8 corn tortillas
- 1 (4-ounce) can diced green chiles
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 cup milk
- 1 1/2 cups chicken broth, divided
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Timing
- Preparation Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
How to Make Chicken Enchilada Casserole Step-by-Step
Step 1- Preheat the Oven: Adjust your oven rack to the center position and preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter.
Step 2- Prepare the Enchilada Sauce: In a medium saucepan, melt the butter over low heat. Add minced garlic and sauté until fragrant and lightly golden, about 1 minute. Whisk in the flour and cook for another minute, stirring continuously. Gradually whisk in the milk and 1/2 cup of chicken broth, ensuring no lumps form. Increase the heat to medium and continue stirring until the sauce thickens, about 3-5 minutes. Remove from heat and stir in the cumin, garlic powder, chili powder, salsa verde, and sour cream until well combined. Season with salt and pepper to taste.
Step 3- Layer the Casserole: Spread 1/3 of the enchilada sauce in the bottom of the prepared baking dish. Arrange 8 tortilla halves over the sauce, overlapping them slightly to cover the entire surface. Sprinkle 1/3 of the shredded chicken evenly over the tortillas, followed by 1/3 of the cheese. Drizzle with 1/3 of the remaining enchilada sauce.
Step 4- Repeat the Layers: Layer another 8 tortilla halves over the previous layer, followed by 1/3 of the chicken, 1/3 of the cheese, and 1/3 of the enchilada sauce. Repeat this process one more time, creating a total of three layers.
Step 5- Finish and Bake: For the final layer, arrange the remaining tortilla halves on top, followed by the remaining enchilada sauce and cheese. Evenly sprinkle the diced green chiles over the top.
Step 6- Bake and Serve: Cover the casserole dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for an additional 30 minutes, or until the cheese is melted, bubbly, and lightly browned. Allow the casserole to rest for 5-10 minutes before serving to allow the layers to set. Garnish with your favorite toppings, such as diced avocado, chopped cilantro, sliced green onions, or a dollop of sour cream.
Tips for Perfect Chicken Enchilada Casserole
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Customize the Heat: Adjust the spice level to your preference by using mild or hot enchilada sauce and salsa verde. For a more robust kick, consider adding diced jalapeños or a sprinkle of cayenne pepper.
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Freshly Grated Cheese: While pre-shredded cheese is convenient, freshly grated cheese melts more smoothly and evenly, resulting in a creamier texture.
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Tortilla Fit: If your tortillas don’t fit perfectly in the baking dish, don’t hesitate to tear or cut them to create a seamless layer. Overlapping the tortillas ensures full coverage and prevents gaps.
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Sauce Consistency: If your enchilada sauce seems too thick, thin it out with a splash of chicken broth or water until it reaches a pourable consistency.
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Rotisserie Chicken Shortcut: Save time by using shredded meat from a pre-cooked rotisserie chicken, making this dish even more effortless to prepare.
Serving Suggestions
This chicken enchilada casserole is a complete meal in itself, but pairing it with complementary sides can elevate the dining experience. Consider serving it alongside:
- Refried beans or black beans
- Mexican rice or cilantro lime rice
- Fresh garden salad with avocado and tomatoes
- Warm tortilla chips or crispy tostadas
- Refreshing margaritas or horchata for a festive touch
Variations of the Recipe
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Vegetarian Delight: Substitute the chicken with sautéed vegetables like bell peppers, mushrooms, zucchini, or roasted sweet potatoes for a meatless twist.
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Beef or Turkey Swap: Replace the chicken with ground beef or turkey for a heartier protein option.
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Spicy Kick: Amp up the heat by adding diced jalapeños, chipotle peppers in adobo sauce, or a sprinkle of cayenne pepper to the enchilada sauce.
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Cheesy Indulgence: Experiment with different cheese combinations, such as a blend of cheddar, Monterey Jack, and pepper jack for a more robust flavor profile.
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Veggie Loaded: Incorporate sautéed onions, bell peppers, corn kernels, or black beans into the layers for added texture and nutrition.
Storing and Reheating Leftovers
- Refrigerating: Allow the casserole to cool completely before transferring it to an airtight container. Refrigerate for up to 4 days.
- Reheating: For best results, reheat individual portions in the oven at 350°F (175°C) for 15-20 minutes, or until heated through. Alternatively, you can microwave individual portions, but the texture may not be as crisp.
- Freezing: Baked or unbaked, this casserole freezes exceptionally well. If baking from frozen, add an extra 10-15 minutes to the cooking time. Thaw frozen portions in the refrigerator overnight before reheating.
Nutritional Facts
(Based on a serving size of 1/8 of the recipe)
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 90mg
- Sodium: 890mg
- Total Carbohydrates: 28g
- Dietary Fiber: 3g
- Sugars: 4g
- Protein: 27g
Conclusion
Indulge in the irresistible flavors of this chicken enchilada casserole, a dish that seamlessly blends the comforting essence of Mexican cuisine with the convenience of a one-dish wonder. With its layers of savory chicken, tangy enchilada sauce, and gooey melted cheese, each bite promises a burst of flavors that will transport you to culinary bliss. Embrace the joy of effortless cooking and savor the deliciousness that this recipe has to offer.
FAQs
Can I use flour tortillas instead of corn tortillas?
Absolutely! While corn tortillas are traditional, flour tortillas can be substituted if you prefer their texture. Keep in mind that flour tortillas may become slightly soggier during baking, but the flavors will remain delectable.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole up to 24 hours in advance and refrigerate it until you’re ready to bake. Alternatively, you can bake it, let it cool, and then reheat it when needed.
What if I don’t have salsa verde?
If you don’t have salsa verde on hand, you can substitute it with diced green chiles or omit it altogether. The enchilada sauce will still provide ample flavor.
Can I use a different type of protein?
Absolutely! This recipe is versatile and can accommodate ground beef, turkey, or even plant-based protein alternatives like sautéed mushrooms or lentils.
How can I make this dish gluten-free?
To make this chicken enchilada casserole gluten-free, use gluten-free tortillas and substitute the all-purpose flour with a gluten-free flour blend or cornstarch when making the enchilada sauce.