Chicken Enchilada Casserole

Chicken Enchilada Casserole

When last week came to an end, I found myself with a wicked craving for Mexican food that needed to be satiated. Luckily, I’d planned ahead and had all of the ingredients for this Chicken Enchilada Casserole in the kitchen, so it became dinner for Bill, Keri and I when she came over Saturday night! It takes just 2 dishes to make: a skillet and a baking dish, so it was a great choice to throw together while we had company over.

The creamy and cheesy sauce, shredded chicken and hearty corn tortillas combined to make one heck of a good casserole! It’s filling without being heavy with the textures and flavors of enchiladas, minus the trouble of rolling and filling each tortilla. The subtle spice from the enchilada sauce is tamed down by the evaporated milk and cream cheese, so you wind up with all the flavors of Tex-Mex without rushing for a glass of milk or a margarita (though you’re still welcome to one 🙂 )

Chicken Enchilada Casserole

  • 1½ cups chicken broth
  • 7 ounces chopped green chilies
  • 2 large chicken breasts
  • 1 cup evaporated skim milk
  • 10 ounces mild enchilada sauce
  • 2 ounces cream cheese
  • 2 cups Mexican cheese, divided
  • 9 corn tortillas
  1. Heat chicken broth and half of the green chilies in a deep-sided skillet on medium-high heat. When boiling, add in chicken breasts and cook for 8-10 minutes on each side, or until cooked all the way through. Remove chicken, shred and set aside. Reserve cooking liquid and set aside.
  2. Preheat oven to 350° F. Return skillet to heat and add the remaining chiles, cooking for 1 minute. Add evaporated milk, enchilada sauce, cream cheese, 1 cup shredded cheese and reserved cooking liquid to the skillet and stir until combined. Add chicken to the mixture, stir well to coat, and set aside.
  3. Lay 3 corn tortillas in the bottom of an 8″ x 8″ baking dish, then top with 2 cups of the chicken mixture. Repeat the layers two more times, ending with the chicken layer on top. Top with the remaining shredded cheese.
  4. Bake for 20-30 minutes or until cheese on top is golden brown. Let sit for 10 minutes before serving.

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The creamy sauce in this casserole is really delicious, especially when it bakes into the corn tortillas which add an oomph of texture and flavor. You could use a spicier enchilada sauce, if that’s what your family prefers, but we found the spice and flavor levels to be great in the recipe as-is.

Based on recipe from Iowa Girl Eats

Click here to download a PDF of this recipe!

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