How to Make Creamy Chicken Enchilada Casserole
Recipe Information
Chicken Enchilada Casserole
Cultural Context
Chicken Enchilada Casserole is a popular dish in Mexican cuisine, combining the flavors of traditional enchiladas in a convenient casserole form. It reflects the adaptability of Mexican cooking, allowing for various fillings and toppings based on regional ingredients and personal preferences. This dish is often served at family gatherings and celebrations, showcasing the communal aspect of Mexican dining.
shredded chicken
🥗Healthier: lean turkey
💰Cheaper: canned chicken
Turkey is lower in fat, while canned chicken is budget-friendly.
cheddar cheese
🥗Healthier: reduced-fat cheese
💰Cheaper: processed cheese
Reduced-fat cheese has fewer calories, while processed cheese is often cheaper.
sour cream
🥗Healthier: Greek yogurt
💰Cheaper: plain yogurt
Greek yogurt is higher in protein and lower in fat.
Cook 1 cup of long grain white rice with 1/2 teaspoon of salt, 1 teaspoon of chili powder, and 1/2 teaspoon of ground cumin.
Pour in 2 cups of chicken broth and bring to a boil.
Once it comes to a simmer, cover with a lid and reduce heat to medium-low.
Let the rice simmer covered for about 15 minutes until all liquid is absorbed.
In a blender, add 1/2 cup of sour cream, 1 cup of green chili verde, 1/2 teaspoon of ground cumin, 1 jalapeño with ends removed, and 2 avocados.
Blend until smooth.
Scoop out about 1/4 cup of the sauce and stir into 2-3 shredded chicken breasts, seasoning with salt and black pepper.
Lightly grease a 9x13 pan.
Spread about 1/4 cup of the avocado cream sauce onto the bottom of the pan.
Layer in corn tortillas, cutting some in half to line the edges of the pan.
Sprinkle shredded mozzarella or Monterey Jack cheese on top of the tortillas.
Add about 1/3 of the cooked rice, then 1/3 of the chicken.
Add more cheese to help glue the layers together, then add another layer of corn tortillas.
Wet the tortillas with some of the sauce and repeat the layers to make three layers of rice and chicken filling.
If the pan is shallow, split the rice and chicken half-and-half for two layers instead.
Once at the top, layer out the tortillas and drizzle on the remaining avocado cream sauce, ensuring all tortillas are covered.
Finish with the rest of the shredded cheese, using about 4 cups total.
Bake uncovered in a 375-degree oven for about 25 to 30 minutes until cheese is warm, bubbly, and starting to brown.
Let cool for about 10 minutes before slicing and serving.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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