Enjoy the savory flavor of Chicken Enchiladas prepared with the convenience of one casserole dish.
Enchiladas are a Mexican dish that some say dates back to the Aztec Empire. Today, they are eaten worldwide and a staple in many American homes. Enchiladas usually consist of flour or corn tortillas filled with a variety of ingredients. Some popular ones are pork enchiladas made with beans and plenty of cheese, chicken enchiladas topped with cilantro and sour cream, and green chicken enchiladas made with green sauce rather than red. When making enchiladas, most recipes require you to fill each tortilla individually with the meat and other ingredients, then line them up in a dish and bake them. For this recipe, the ingredients, including the tortillas, are layered in one dish like a lasagna. The process is much quicker than the traditional method, and the results are soft tortillas with yummy layers of cheesy chicken and sauce.
In my house, when I mention I am making enchilada casserole for dinner, it yields plenty of happy faces near dinnertime. It’s a family favorite and I enjoy making it since it is quick. You’ll notice the recipe calls for enchilada sauce. This can be store-bought or homemade enchilada sauce. I prefer homemade. I just feel it tastes better and I know exactly what is in it. Still, for a quick meal, I will use store-bought canned sauce if I am out of the homemade stuff.
It’s important to note that the recipe mentions covering the pan with foil when cooking. This is a really important step as it prevents the cheese from browning too quickly and grants the enchiladas time to warm thoroughly. The foil is then removed for a short amount of time toward the end so the cheese can get slightly browned and nicely melted. Both steps are critical to delicious enchiladas.
Why Letting The Casserole Rest Is Essential
Your family is hungry and they have been smelling the intoxicating aroma of chicken enchilada casserole for the last half hour. They want dinner now, but the casserole must rest for five minutes. Will they survive? Yes, yes, they will. If you don’t let the casserole rest, you will end up with gooey, melted messes on everyone’s plate. And although it will still taste good, it’s more enjoyable to have a slice of enchilada casserole, rather than a pile of enchilada ingredients. Also, when it rests for a bit, the flavors come together even more in the casserole. You can’t rush good food.
How do I prep and store this casserole?
Storing your leftover chicken enchilada casserole is easy. All you need to do is cover the baking dish that the casserole is in with some foil or plastic wrap and place it in the refrigerator. It will keep like this for up to five days. If you don’t want to put the whole dish in the refrigerator, you can transfer the leftover casserole to a smaller airtight container first. You can also freeze leftover enchilada casserole in an airtight container for up to six months; however, you can expect the tortillas to get quite mushy as it freezes.
How do I make homemade enchilada sauce?
The base of MY red enchilada sauce is tomato paste. After that, flavors such as coriander, paprika, and cayenne pepper are added. You can make a homemade sauce using my homemade enchilada sauce recipe. It turns out great. I keep a jar of it in the refrigerator. Buying canned sauce can get expensive, so it’s also a way to cut costs. Still, sometimes there isn’t time to make homemade sauce, and in that case, feel free to use your favorite canned enchilada sauce from the grocery store. Either one will work well for this recipe.
Serving Suggestions
When serving enchilada casserole, set out a mix of toppings so those who enjoy the dinner can top their slice of casserole with what they prefer. Some suggestions are sour cream, cilantro, diced tomatoes, and diced onions. Olives are a great idea, too. Some sides go really well with chicken enchilada casserole, such as Mexican or Spanish rice. Also, you can make baked white rice and then add a little fresh lime juice and cilantro for a light and yummy cilantro and lime–flavored dish. Green chili rice (sans chicken) is another complementary side to chicken enchilada casserole. It’s got some spice to it and the casserole is mild, so I really enjoy this combo.
Chicken Enchilada Casserole
Ingredients
- 8 small tortillas corn or flour, cut into halves
- 2 cups cooked shredded chicken breast
- 2 cups shredded Monterey Jack cheese
- 1 can pinto beans 15 oz, rinsed and drained
- 2 cups red enchilada sauce
- cooking spray
Instructions
- Preheat the oven to 350°F. Coat an 8- or 9-inch square baking pan or 2-quart baking dish with cooking spray.
- Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Arrange 4 tortilla halves over the sauce to cover the bottom of the pan.
- Layer 1/3 of the shredded chicken, 1/3 of the pinto beans, 1/2 cup of Monterey Jack cheese, and 1/3 cup of enchilada sauce over the tortillas.
- Add a second layer of tortilla halves and repeat the layering with 1/3 of the chicken, beans, cheese, and sauce.
- Repeat the layering process one more time with the remaining chicken, beans, cheese, and sauce. Top with the remaining tortilla halves and spread the last of the enchilada sauce over the top.
- Sprinkle the remaining cheese over the sauce-covered tortillas.
- Cover the dish with foil that’s been lightly sprayed with cooking spray and bake for 30 minutes. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and slightly browned.
- Allow the casserole to sit for 5 minutes before serving to help it firm up. Serve with optional garnishes, such as olives, sour cream, red onions, cilantro, green onions, avocado, or tomato if desired.
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