Chicken Enchilada Casserole
Sunday, January 13th, 2008 05:59 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
forchancookieSo today was yet another great kitchen experiment. I created a Chicken Enchilada Casserole that came out so yummy! Of course, I'm biased, but whatever ^_^ I love the flavors of enchilada, hence my love of last week's Creamy Enchilada Soup. Anyway, on with the recipe!
Chicken Enchilada Casserole
Ingredients:
4 chicken breasts or about 2 lbs of chicken
1 28 oz can of green chile enchilada sauce (I love La Victoria's sauce, so that's what I used)
1 package of corn tortillas
1 small can of green chilies (4-6 oz)
2 cups of shredded cheese (that's one pack of pre-shred) cheddar or Mexican blend
1 can of condensed cream of chicken soup
1 cup of sour cream
1. First, preheat your oven to 375 degrees.
2. Next, boil your chicken until thoroughly cooked. Drain and let sit in cool water for a few minutes. Once it's cool enough to handle, shred it and put it in a large bowl.
3. Get out a large deep casserole dish (12 1/2 x 10 x 2) and liberally grease the bottom and sides of the dish. Set down first layer of tortillas.
4. Open up enchilada sauce. Spoon one or two spoonfuls onto the tortillas and spread. Take out a half a cup of the sauce and set aside. Add the rest to the chicken and stir.
5. Combine cream of chicken soup, sour cream and can of chilies in another bowl. Add in 1 1/2 cups of shredded cheese.
6. For the layers, there should be two of each, so pour about half of your chicken/sauce mixture into the casserole dish and spread out. Add another layer of tortillas and pour about half of the soup/cheese mixture on top. Spread and repeat. You should end with a soup/cheese layer. Cover with tortillas. Add remaining sauce and spread it out over the tortillas. Sprinkle remaining cheese.
7. Put casserole in the oven and back for about 30 minutes or until you see the sauce bubbling up through gaps in the tortillas. Serve hot and enjoy.
~~~~
Man, writing a recipe is hard. Mostly because I'm not a super exact cook with most recipes and secondly because I have a lot of comments I want to add. But it's a recipe, not a story! So I kept the comments to a minimum...but I have plenty of them now!
Originally, I had sauce on the bottom of the dish, but that dried out in baking and the bottom tortilla layer stuck *pouts* So grease your pan! I only cook with boneless chicken breasts. I'm too lazy to deal with other parts of the chicken, or worse yet, the bones! So yeah, if you don't mind all that, you can totally use other parts of the chicken. The amount of chiles is completely up to you. If you like things spicier, use the larger can of chiles and use some green chile salsa to kick it up a notch as Emeril would say. Overall, the heat of the dish is not that high up there even with the can of chiles. It's one of those things that you have to adjust to taste.
Andrew insists that there was not enough cheese and sour cream. He wants more next time ^_^;; It's a yummy layer, but there's already two! More would be overkill. Brian thought it was good just the way it was. Andrew also mentioned some dry pockets, so be sure to spread all the ingredients evenly so as not to leave said dry pockets. There might be a little dryness between overlapping tortillas, but it just adds more texture.
Even though this dish is inspired by the layers of lasagna, the layers in this one are not as distinct. The tortillas get really soft and it sort of melds together, but that's what makes it taste sooooo good. I'm so full now ^_^
Chicken Enchilada Casserole
Ingredients:
4 chicken breasts or about 2 lbs of chicken
1 28 oz can of green chile enchilada sauce (I love La Victoria's sauce, so that's what I used)
1 package of corn tortillas
1 small can of green chilies (4-6 oz)
2 cups of shredded cheese (that's one pack of pre-shred) cheddar or Mexican blend
1 can of condensed cream of chicken soup
1 cup of sour cream
1. First, preheat your oven to 375 degrees.
2. Next, boil your chicken until thoroughly cooked. Drain and let sit in cool water for a few minutes. Once it's cool enough to handle, shred it and put it in a large bowl.
3. Get out a large deep casserole dish (12 1/2 x 10 x 2) and liberally grease the bottom and sides of the dish. Set down first layer of tortillas.
4. Open up enchilada sauce. Spoon one or two spoonfuls onto the tortillas and spread. Take out a half a cup of the sauce and set aside. Add the rest to the chicken and stir.
5. Combine cream of chicken soup, sour cream and can of chilies in another bowl. Add in 1 1/2 cups of shredded cheese.
6. For the layers, there should be two of each, so pour about half of your chicken/sauce mixture into the casserole dish and spread out. Add another layer of tortillas and pour about half of the soup/cheese mixture on top. Spread and repeat. You should end with a soup/cheese layer. Cover with tortillas. Add remaining sauce and spread it out over the tortillas. Sprinkle remaining cheese.
7. Put casserole in the oven and back for about 30 minutes or until you see the sauce bubbling up through gaps in the tortillas. Serve hot and enjoy.
~~~~
Man, writing a recipe is hard. Mostly because I'm not a super exact cook with most recipes and secondly because I have a lot of comments I want to add. But it's a recipe, not a story! So I kept the comments to a minimum...but I have plenty of them now!
Originally, I had sauce on the bottom of the dish, but that dried out in baking and the bottom tortilla layer stuck *pouts* So grease your pan! I only cook with boneless chicken breasts. I'm too lazy to deal with other parts of the chicken, or worse yet, the bones! So yeah, if you don't mind all that, you can totally use other parts of the chicken. The amount of chiles is completely up to you. If you like things spicier, use the larger can of chiles and use some green chile salsa to kick it up a notch as Emeril would say. Overall, the heat of the dish is not that high up there even with the can of chiles. It's one of those things that you have to adjust to taste.
Andrew insists that there was not enough cheese and sour cream. He wants more next time ^_^;; It's a yummy layer, but there's already two! More would be overkill. Brian thought it was good just the way it was. Andrew also mentioned some dry pockets, so be sure to spread all the ingredients evenly so as not to leave said dry pockets. There might be a little dryness between overlapping tortillas, but it just adds more texture.
Even though this dish is inspired by the layers of lasagna, the layers in this one are not as distinct. The tortillas get really soft and it sort of melds together, but that's what makes it taste sooooo good. I'm so full now ^_^
