Chicken enchilada casserole is a traditional Mexican dish, which is normally prepared by layering chicken and vegetable filled rolled enchiladas with grated cheese and a sauce. Normally a spicy enchilada sauce is used in this recipe but any other types of sauces can also be used.
Traditionally enchilada casserole is prepared by rolling up the corn tortillas over a chicken or beef based filling but now-a-days, this recipe is also prepared by stacking the tortillas with the filling, cheese and the sauce. You may prepare it in whichever way you like. You will definitely get fabulous results either way.
Difficulty level: Easy
Servings per recipe: 4-6
Time required for preparation: 10-15 minutes
Time required for cooking: 1 hour- 1 hour 20 minutes
19×13-inch casserole dish
1non-stick cooking spray
2-3medium sized bowls
4chicken breasts, skinless and boneless
1large onion, peeled and finely chopped
2cups of enchilada sauce (mild or hot)
10-12 corn tortillas, warm
1cup of corn kernels, thawed
1can of cream of mushroom soup
1large green bell pepper, diced
1cup of low-sodium chicken stock
1large tomato, diced
1can of diced green chilies
1cup of Monterey jack cheese, shredded
1tablespoon of unsalted butter
1teaspoon of ground cumin
1-2teaspoons of ground coriander
Salt, to taste
1cup of sour cream
2-3tablespoons of chopped fresh cilantro
Method Of Cooking
1.Set a preheating temperature of 350 degrees Fahrenheit on your oven and then prepare the baking tray by greasing it generously with non-stick cooking spray. While the oven is preheating, take the chicken breasts and rinse them thoroughly under water. Once done, pat dry the chicken breasts with paper towels and then trim off any excess fat from them. Finally, cut the chicken breasts into medium sized pieces. Then take a pot and fill it with 3-4 cups of water. Place the pot on the stove and light up the flame. Set the flame on medium high and then let the water heat up. You may add a pinch of salt to the water at this point but you may also avoid doing that.
2. Once the water starts forming vapors, put the chicken pieces in it and let them boil until they are cooked through and remain no longer pink. Once done, strain out the chicken pieces from the water and transfer the stock into a large bowl. Let the chicken pieces cool down a bit. While the chicken pieces are cooling down, take the onion and cut it in half. Trim off the tip and base of the onion and then peel off its skin. Once done, chop the onion very finely. Next, take the tomato and dice it. Finally, take the green bell pepper and chop it finely. Once everything is done, take out the frozen corn from the refrigerator and let it thaw at room temperature for at least 30 minutes.
3. Once all the vegetables are chopped, take a skillet and place it on the stove. Light up the flame and set it on medium. Grease the skillet with 2-3 tablespoons of cooking oil and then tilt the skillet to spread the oil in it. Let the oil heat up a bit and then put the chopped onions in it. Sauté the onions for 2-3 minutes or until they turn translucent and tender.
Next, add-in the chopped bell peppers and sauté them for 2-3 minutes or until they turn soft. Follow that by adding the chopped tomato and the corn kernels. Add the ground cumin and the ground coriander to the vegetables and then season the mixture with salt and freshly ground black pepper.
4. Stir to combine the spices and the seasonings with the vegetables and then pour chicken enchilada casserole recipe. Turn up the heat to medium high and let the vegetable mixture simmer for 10 minutes or until the chicken stock evaporates out almost completely. Once done, transfer the cooked vegetable mixture to a bowl and set it aside. Once the chicken pieces have cooled down a bit, shred them apart with two forks or with your fingers. Now take a griddle pan and place it on the stove. Turn the knob to light up the flame and then set it on medium high.
5. Wait for the griddle pan to heat up. Once the griddle pan heats up, Place one corn tortilla on it and warm it for 3-4 minutes on each side or until they develop griddle marks on them. Warm up the remaining corn tortillas in the same way and then set them aside. Now take the bowl of cooked chicken and add the enchilada sauce to it. Stir to mix the chicken with the enchilada sauce and then set the bowl aside.Now take another bowl and combine the cream of mushroom soup, a pinch of salt, sour cream and a pinch of freshly ground black pepper. Stir to combine everything nicely. You may loosen up the sauce by adding a little bit of chicken stock.
6. Once done, take the prepared baking tray and spread 1/3rd part of the creamy sauce in it. Then take one of the warmed up corn tortillas and spread a little bit of the sautéed vegetable mixture, diced green chilies and the shredded chicken mixture at the center of the tortilla. Top that with a little chopped parsley and then roll the tortilla into a cylinder. Once done, place the enchilada on the prepared casserole dish. Prepare all the other enchiladas in the same way and then arrange them in a single layer. Once done, spread the remaining creamy sauce over the enchiladas.
7. Finally, sprinkle the grated Monterey jack cheese over the layer of creamy sauce. Once the entire casserole is assembled, cover up the casserole dish with an aluminum foil. Then pop the casserole dish into the oven and let the enchilada casserole bake for 20-25 minutes. Once the time elapses, uncover the casserole dish and then let the casserole bake uncovered for an additional 5 minutes or until the cheese on the top turns bubbly and golden brown in color. Once done, take out the casserole dish from the oven and let the casserole sit at room temperature for 10 minutes. Once done, cut the casserole into equal sized servings and serve warm.