How To Make Enchilada Casserole

Chicken Enchilada Casserole

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This Chicken Enchilada Casserole recipe is everything you honey about chicken enchiladas…stacked into succulent layers instead of rolled upwardly. Like shooting fish in a barrel to customize and e'er so delicious!

Friends, have you tried my favorite chicken enchilada casserole recipe however?

I first shared it on the weblog about iv years ago, every bit a stackable casserole riff on my favorite chicken enchilada recipe. And in the years since, information technology has continued to be a regular in my rotation, every bit well as a total fave with family and friends. Information technology's made with my favorite easy homemade enchilada sauce, which automatically bumps whatever enchilada recipe up a mega notch. Information technology's easy to customize with any of your favorite enchilada fillings. It makes abig batch, making this the perfect casserole to make for a political party, or taking to a friend in need, or just having extras for leftovers. It'south made with corn tortillas and is naturally gluten-complimentary. And information technology is downright delicious.

I've tweaked and updated the recipe a tad on my ain over the years. So today, I thought I would crash-land this craven enchilada bake back to the summit of the blog and requite it a quick refresh with some new photos and recipe tweaks. Because in case you've never tried it…it's fourth dimension. :)

Craven Enchilada Casserole Recipe | 1-Minute Video

My Favorite Bootleg Enchilada Sauce Recipe:

Alright, before we get to the full ingredient list, a quick word about the homemade enchilada sauce included in the recipe. In my opinion, it'due south just the best. It'southward irresistibly delicious, and made in the New Mexican tradition (without tomatoes, which I love). It calls for a simply ingredient list that you lot likely already have in your pantry. And information technology'southward admittedly worth the extra five minutes of prep time (plus twenty or and then minutes simmering on the stove, which you can multitask) that information technology requires to make. Thousands of readers have fabricated information technology and agree — information technology'south a full keeper!

That said, if you're absolutely in a bustle, you lot tin can sub in some store-bought green or cerise enchilada sauce instead. Merely I'd urge you to become bootleg if you can. The sauce is the main seasoning in this recipe, and makes all the difference.

Here'southward my full post most how to make enchilada sauce. (*Also, be sure to note that this goulash requires a double batch of this sauce!)

Craven Enchilada Casserole Ingredients:

Equally I mentioned in a higher place, the ingredient listing for this recipe is super-flexible, so feel gratis to add in whatever of your favorite fillings for chicken enchiladas. I like to use:

• Cooked chicken:Either from my recipe for baked chicken breasts, or I often just shred a rotisserie craven.
• Veggies:The recipe beneath uses a quick blend of onion, cerise bell pepper, diced dark-green chiles and corn. But experience free to add any other favorite veggies to the sauté.
• Beans:Two cans of your faves. I like to use one can of blackness beans, one can of pinto.
• Enchilada sauce:Homemade or shop-bought.
• Corn tortillas:We'll cut them in half, in order to help them layer a bit more evenly.
• Shredded cheese:Any kind of Mexican blend, Monterrey Jack or Pepperjack will practise.
• Toppings:Chopped fresh cilantro, diced red onion, thinly-sliced green onion, diced avocado, sour cream, actress cheese…whatever sounds practiced to y'all.

How To Make Stacked Chicken Enchiladas:

To make this craven enchilada casserole, simply:

1. Cook your filling:Sauté the onion and bell pepper until soft. Then stir in the dark-green chiles, beans, corn, chicken and enchilada sauce until combined. This will exist your primary filling.
2. Stack your layers:In this lodge: enchilada sauce, tortillas, chicken filling, cheese, tortillas, chicken filling, cheese, tortillas, chicken, enchilada sauce and cheese.
3. Broil:Covered for 20 minutes, then uncovered for another 10 until the cheese is melted.
4. Garnish:Sprinkle on any of your desired toppings. (I vote the more than, the merrier for sure.)
5. Serve warm:Or encompass and refrigerate for up to 3 days. (The leftovers are fantastic!)

Possible Variations:

Looking to mix things upward? Feel free to:

• employ a different protein:cooked beef, pork, or shrimp would all be delicious in this recipe (or you could cypher the meat entirely)
• add more veggies:every bit mentioned above, extra veggies/greens would exist delicious in this recipe, either sautéed or roasted
• aught the cheese:I've made this recipe dairy-gratuitous multiple times in the past, and didn't even miss the cheese with all of the other swell flavors/textures happening here

Mexican Side Dish and Drink Ideas:

Let's make this a meal! Some archetype Mexican recipes to go with this chicken enchilada bake could include:

• Restaurant-Style Salsa and/or Salsa Verde
• Guacamole
• Mexican Caesar Salad
• Margaritas

Or as always, feel free to check out our Mexican recipe archives here on the web log for more inspiration.

Dearest Enchiladas? Cheque Out These Recipes As well!

• The Best Chicken Enchiladas E'er
• BBQ Craven Enchiladas
• Ancho Chicken Enchiladas
• Beef Enchiladas
• Turkey Enchiladas
• Crab and Avocado Enchiladas
• Breakfast Enchiladas
• Roasted Vegetable Enchiladas
• Vegan Enchiladas
• Easy Enchilada Cups
• Chicken Enchilada Nachos

Savor, anybody!

Impress

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Clarification

This chicken enchilada casserole recipe is easy to make, naturally gluten-free, and total of the All-time flavors!

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• i tablespoon olive oil
• 1 medium white onion, peeled and diced
• i large ruddy bell pepper, cored and diced
• i (four ounce) can diced green chiles
• ii (xv ounce) cans beans, rinsed and drained(I used i can pinto, one tin black beans)
• ane (8 ounce) can whole kernel corn, drained
• three cups (nearly 1.5 pounds) shredded or diced cooked craven
• 3 cups red enchilada sauce, bootleg or store-bought, divided
• 12 corn tortillas, halved
• iii cups shredded Monterrey Jack or Mexican blend cheese
• toppings: chopped fresh cilantro, diced reddish onion, thinly-sliced green onion and/or diced avocado

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1. Oestrus oven to 375°F. Mist a ix×13-inch baking dish with cooking spray; set bated.
2. Heat oil in a big sauté pan over medium-high oestrus.  Add together onion and bell pepper and sauté for 6-7 minutes, or until softened.  Stir in the diced green chiles, beans, corn, chicken and two cups enchilada sauce, and stir to combine.  Remove from heat and set aside.
3. Pour virtually 1/two loving cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Acme with a layer of about 8 tortilla halves, so that the entire dish is covered. Elevation evenly with 1/3 of the chicken mixture, followed by one/three of the cheese.  Repeat with another layer of tortillas, craven mixture, and cheese.  Followed by a concluding layer of tortillas, chicken mixture, the remaining 1/ii loving cup of enchilada sauce, and cheese.
4. Embrace the pan with aluminum foil, and so bake for 20 minutes.
5. Remove pan and remove aluminum foil. Uncover and bake for 10 more than minutes, until the cheese is thoroughly melted.
6. Remove from the oven and serve warm, garnished with your desired toppings.

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Notes

*To make this recipe gluten-free, double check the labels of all ingredients to ensure that they are certified gluten-costless.

*This recipe was originally published in April 2014, and updated in July 2018.

posted on July two, 2018 by Ali

How To Make Enchilada Casserole,

Source: https://www.gimmesomeoven.com/chicken-enchilada-casserole-recipe/

Posted by: fieldsforet1986.blogspot.com

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