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Enchilada Casserole

Enchilada Casserole recipe image
This hearty Enchilada Casserole is the ultimate comfort food for busy weeknights. Tender chicken breasts are shredded and mixed with saut&# 195;©ed vegetables, green chiles, and a creamy homemade sauce before being layered with soft corn tortillas. The dish bakes until bubbly and golden, then tops with melted cheddar cheese for that irresistible pull. ItâÂÂs easy to assemble, feeds a crowd, and warms the soul. Perfect for family dinners, potlucks, or meal prep, this casserole brings authentic Mexican flavors without the fuss of rolling individual enchiladas.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 72.8
Description
This hearty Enchilada Casserole is the ultimate comfort food for busy weeknights. Tender chicken breasts are shredded and mixed with saut&# 195;©ed vegetables, green chiles, and a creamy homemade sauce before being layered with soft corn tortillas. The dish bakes until bubbly and golden, then tops with melted cheddar cheese for that irresistible pull. ItâÂÂs easy to assemble, feeds a crowd, and warms the soul. Perfect for family dinners, potlucks, or meal prep, this casserole brings authentic Mexican flavors without the fuss of rolling individual enchiladas.
Ingredients
  • 6 Chicken Breasts
  • 1 1/2 cups Water
  • 1 (4 oz.) can chopped green ch
  • 1 cups Shredded cheddar cheese
Directions
  1. 1
    Preheat oven to 350ðF (175ðC).
  2. 2
    Place chicken breasts in a pot, cover with water, and boil until fully cooked. Remove chicken, discard water, and shred the meat with two forks. Set aside.
  3. 3
    In a large skillet, sauté chopped onion, bell pepper, sliced mushrooms, and minced jalapeño until tender.
  4. 4
    Stir the shredded chicken and chopped green chiles into the skillet with the vegetables. Remove from heat and set aside.
  5. 5
    In a small saucepan, combine nonfat dry milk powder and flour. Gradually whisk in water until smooth.
  6. 6
    Cook the mixture over medium heat, stirring constantly, until it thickens and becomes bubbly.
  7. 7
    Stir in chili powder, salt, cumin, and black pepper into the sauce until well combined.
  8. 8
    Pour the sauce over the chicken and vegetable mixture; stir to coat evenly.
  9. 9
    Wrap corn tortillas in damp paper towels and foil, then microwave or bake for 10 minutes to soften.
  10. 10
    Arrange half of the softened tortillas in the bottom of a 12x8 inch baking dish.
  11. 11
    Top with half of the chicken mixture, then layer with the remaining tortillas and the rest of the chicken mixture.
  12. 12
    Cover the dish with foil and bake for 25 minutes.
  13. 13
    Remove foil and sprinkle shredded cheddar cheese over the top.
  14. 14
    Bake uncovered for an additional 5-10 minutes until the cheese is melted and bubbly.
  15. 15
    Let the casserole stand for 10 minutes before serving. Top with fresh tomato slices and a dollop of plain yogurt if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 72.8kcal
% Daily Value *
Total Fat 0.6g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 11.4mg1%
Total Carbohydrate 14.6g5%
Dietary Fiber 3.9g16%
Sugars 7.8g
Protein 5.1g11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: enchilada casserole, chicken enchiladas, mexican casserole, baked enchiladas, cheesy chicken, green chiles, corn tortillas, family dinner, easy mexican, comfort food, meal prep, weeknight dinner, baked chicken, cheddar cheese
Read it online: https://www.chefs-mate.com/recipe/enchilada-casserole/