I have an unabashed love for Mexican food. But who doesn’t?
For the hubs and I, we get our Mexican fix from several different local joints around town – we have a place for excellent margaritas and good food, a place for good margaritas and amazing food, and a place for amazing margaritas and amazing fish tacos. Depending on our hunger {or thirst} cues, one of said places often makes the cut.
But what does one do when you’re craving enchilada casserole?
I can’t remember what struck that particular chord in me not long ago, but I had such an intense craving for an enchilada-style casserole that I just could not shake it. So imagine my surprise when this recipe found its way, seemingly right into my hands, not long ago! I immediately bookmarked it and knew that it would make a dinner appearance as soon as I could make it happen.
Luckily, a week-long deluge of rain {followed by an equally rainy weekend} presented the perfect opportunity. A wet Sunday afternoon set the tone for dinner, and yes…it was time for me to make this. I rolled up my sleeves and set to work, happily bumping around my tiny kitchen, working away and rolling tortillas up with delicious filling.
The beauty of this dish is multifold…it requires few pieces of equipment, utilizes ingredients most of us have on hand, comes together in no time, and can be made to fit anyone’s taste buds. I stuck pretty closely to the original recipe, but as I sit here typing, my mind wanders to the idea of using shredded pork instead of chicken, crumbled queso fresco instead of shredded Mexican blend cheese, mixing pico de gallo in with the enchilada sauce, incorporating other vegetables into the topping…you see where I’m going with this.
It’s dishes like this that keep me coming back for more, both seconds at dinnertime and into my repertoire of favorite recipes. Enjoy! And do share any variations you might come up with when you prepare it – I’d love to hear from you!
~~~
Chicken Enchilada Casserole {recipe adapted from The Kitchn}
Easy enough to throw together even on the busiest of nights, this chicken enchilada casserole will leave you feeling satisfied and happy! Can be customized to fit any taste buds, or particular diet {sugar-, dairy-, gluten-free, etc.}. Leftovers freeze beautifully, or can be prepared and frozen in advance.
Ingredients:
1 {15-ounce can} red enchilada sauce *whatever brand you prefer is fine!
10-15 corn tortillas, set out to room temperature
1 lb. cooked shredded chicken* {can be from a rotisserie chicken; 2-3 cooked chicken breasts; or pressure-cooker chicken}
1 {4-ounce can} diced green chiles
1 to 1-1/2 cups Mexican style shredded cheese
1 medium red pepper, sliced into strips
1 onion, sliced into strips
optional toppings: sour cream, plain Greek yogurt, pico de gallo, salsa, sliced avocado, guacamole, shredded lettuce, etc.
*I prefer to toss the chicken with a bit of seasonings, done to taste – here, I used: salt and pepper, chili powder, onion powder, oregano, garlic powder, and cumin. Feel free to do so according to your preference!
To Prepare:
Preheat oven to 375 degrees F.
Lightly grease an 8″ x 8″ glass baking dish with nonstick cooking spray.
Ladle enough of the enchilada sauce into the dish to barely cover the bottom in a thin layer of sauce – about 1/4 cup or so. Set dish aside, but within reaching distance.
On a covered work surface, begin assembling the enchiladas. Lay one tortilla out, and spread down the center {no more than 2-3 Tbsp.} the shredded chicken. Top with a small scoop of the diced green chili. Gently roll the enchilada up and place it seam side down in the casserole dish. Repeat with remaining tortillas and filling mixtures, until you cannot fit any more into the dish.
One the casserole dish is full, sprinkle on the sliced onion and red pepper. Cover completely with remaining enchilada sauce, ensuring that all the surface area is covered. Sprinkle with shredded cheese, and bake for 20-25 minutes, until the cheese is melted and the sauce is bubbling. Portion out and assemble with desired toppings. Enjoy!
kitchen konfidential 