Introduction
Craving a comforting, flavorful dish that the whole family will love? Look no further than this Chicken Enchilada Casserole! It’s a delicious twist on classic enchiladas, with layers of tender chicken, zesty green chiles, and a creamy white sauce, all topped off with melty cheese. This casserole is the perfect combination of spicy, savory, and satisfying, and it’s easy to make too! Whether you’re cooking for a weeknight dinner or feeding a crowd, this recipe will be a hit. Grab your ingredients, and let’s dive into this delicious dish that’s packed with flavor!
Detailed Ingredients
- 🍗 1¼ pounds boneless, skinless chicken breasts
- 🧅 1½ cups chopped onion
- 🧄 4 medium garlic cloves, minced
- 🍺 ½ cup beer (or chicken broth)
- 🌶 ¼ teaspoon ground cayenne pepper
- 🍅 One 28-ounce can chopped tomatoes, drained
- 🧅 ½ cup thinly sliced green onions, divided
- 🫒 Two 2.25-ounce cans sliced olives, drained (divided)
- 🌶 Two 4-ounce cans chopped green chiles, drained
- 🌾 5 tablespoons all-purpose flour
- 🧂 ½ teaspoon salt
- 🌱 ¼ teaspoon ground cumin
- 🌿 ¼ teaspoon ground coriander
- 🥛 2 cups 1% low-fat milk
- 🍳 2 large egg whites, beaten
- 🧀 1½ cups reduced-fat Mexican blend cheese (or cheddar and Monterey Jack)
- 🌮 Six 6-inch corn tortillas, cut in half
- 🍶 ½ cup light sour cream
- 🍅 ½ cup salsa
Direction
- Preheat your oven to 350°F and spray a 2½-quart casserole dish with nonstick spray.
- Spray a large nonstick skillet with nonstick spray and heat over medium. Add the chicken and cook for 6 minutes on each side, or until done. Remove the chicken from the skillet, let it cool, and shred it with two forks. Set it aside.
- Re-coat the skillet with nonstick spray and return it to medium heat. Add the chopped onion and garlic, sautéing for about 5 minutes until tender. Stir in the shredded chicken, beer, cayenne pepper, and tomatoes. Cook for about 15 minutes, or until most of the liquid has evaporated. Remove from heat.
- Stir in the green onions, olives, and chiles, reserving 1 tablespoon of the green onions and olives for garnish.
- In a medium saucepan, heat the milk over medium heat. In a small bowl, whisk together the flour, salt, cumin, and coriander. Gradually whisk in the flour mixture to the milk, cooking for about 7 minutes, until thickened. In a medium bowl, beat the egg whites, then very gradually whisk the hot milk mixture into the egg whites. Set aside.
- Spread ½ cup of the white sauce in the bottom of the casserole dish. Layer the tortillas, then top with 2 cups of the chicken mixture, ½ cup of the white sauce, and ½ cup of cheese. Repeat the layers twice, finishing with the remaining sauce.
- Bake uncovered for 40 minutes, or until hot and bubbly. Sprinkle with the remaining ½ cup of cheese, reserved green onions, and olives, and bake for another 5 minutes.
- Let the casserole stand for 10 minutes before serving. Garnish with sour cream and salsa.
My Story
I first tried Chicken Enchilada Casserole on a busy weeknight when I wanted to make something hearty yet easy for my family. I’d been craving enchiladas but didn’t have the time to roll them individually. So, I decided to create a casserole version of my favorite enchilada flavors—and it turned out to be a game-changer! The creamy white sauce, combined with the spice from the cayenne pepper and the savory chicken, created a dish that was both comforting and full of flavor. My family loved it so much that I’ve been making it ever since. It’s become one of my go-to weeknight meals, and I’m always happy when there’s leftovers!
FAQ
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs can add a bit more flavor and moisture to the casserole. Just be sure to cook them through and shred them before adding them to the dish.
Q: Can I prepare this casserole in advance?
A: Yes! You can prepare the casserole up to a day ahead, cover it, and store it in the fridge. Just bake it as instructed before serving.
Q: Can I substitute the flour for a gluten-free option?
A: Yes, you can use a gluten-free flour blend or cornstarch to thicken the sauce. Be sure to adjust accordingly!
Q: Is there a vegetarian option for this recipe?
A: You can make this dish vegetarian by substituting the chicken with black beans or grilled vegetables like zucchini and bell peppers.
Q: How do I reheat the casserole if there are leftovers?
A: You can reheat the casserole in the oven at 350°F for about 15 minutes, or microwave individual servings until heated through.
Suggestion
- Add a side of Mexican rice or refried beans to complement the flavors of the casserole.
- Top with extra guacamole or fresh cilantro for an extra layer of flavor.
- Add some jalapeños or green chilies for a spicier kick!
- Serve with a side of crispy tortilla chips for a satisfying crunch.
- Try using whole wheat tortillas for a healthier alternative.
Conclusion
This Chicken Enchilada Casserole has everything you love about enchiladas but with half the effort. The layers of shredded chicken, zesty green chiles, and creamy sauce come together perfectly to create a dish that’s both comforting and packed with flavor. It’s the perfect weeknight dinner option when you’re looking for something easy but satisfying. And if you’re feeding a crowd, this casserole will definitely be a hit! Whether you’re making it for your family or a gathering of friends, this dish is sure to leave everyone coming back for seconds. I hope you enjoy it as much as my family does!
