Chicken Enchilada Casserole
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Chicken enchilada casserole ingredients have such a fresh and robust flavor, from the green chilis, caramelized onion, garlic, salsa verde, pickled jalapenos to the corn tortillas, cheese and sour cream on top.
I luv how this casserole comes together, the cooking process fills the house full of a deep aroma of onions, and chicken, tortillas and cheese.
Once the ingredients are prepped and ready to assemble, it is truly a zen moment. You layer the chicken and spread the cheeses on top, and do it all over again. I always see how many layers I can make and get into the pan, just to see how close to the top I can make it.
From the first bite to the last, I luv the texture of the casserole in my mouth, it is a soft, spicy, warm cheesy casserole that just melts with every spoonful.
Chicken Enchilada casserole is my go to, when I am starving and craving a good hot meal with flavor and substance, you really can't go wrong with the meal.
Don't forget to add sour cream, shredded lettuce, tomato and extra jalapenos as your topping for that added level of flavors, and bit of crunch.
Elvira thinks my Chicken Enchilada Casserole is the best!
Description
From the first bite to the last, I luv the texture of the casserole in my mouth, it is a soft, spicy, warm cheesy casserole that just melts with every spoonful.
Ingredients
- 3 chicken breasts
- 1 onion (chopped)
- 3 tablespoons minced garlic
- 24 ounces enchilada sauce (green)
- 1 can cream of mushroom soup (small)
- 1/2 cup pickled jalapeno (to taste)
- 1-2 bags shredded cheese (taco blend)
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 1 sour cream
- 1 cup shredded lettuce
- 1/2 chopped tomato
- 1-2 chopped jalapeno
- 1 cup cilantro chopped
Garnish
Instructions
- In your cast iron skillet cook the onions and garlic in butter until the onions are nice and golden. Remove from pan set aside and add the chicken, 1/2 the enchilada sauce, cumin and chili powder, cover and cook until nice and done. In the pand shred the chicken add in the onions w garlic, green chili, and some of the jalapenos (to taste). I also use Salsa Verde that I have canned, this adds a ton of flavor. Mix well and set aside.
- In another large flat bowl add the can of soup w milk or water, whisk and set aside. Spray a large 13x9 pan with cooking spray, take the corn tortillas dip into the soup mix and lay into the bottom of the pan.
- Take the chicken mixture and spoon onto tortillas, spread mixture around . Now add some olives, jalapenos, (salsa verde) add spoonfuls of sour cream, sprinkle with cheese . Repeat, add another layer of corn tortillas, chicken mixture, olives, jalapenos, sour cream and cheese. Pour the remaining green enchilada sauce on top. Adding layers until all the ingredients are used. Bake in a 350 oven until bubbly and a little golden on top.
- Serve with chopped cilantro, jalapeno, shredded lettuce, and tomato. The sky is the limit for garnish! Add your favorites.
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