Chicken Enchilada Casserole
Oct. 7th, 2021 01:30 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tielan posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
cookbook_challengeI've had this recipe on my Pinterest board for about as long as I've had my Pinterest board, and just came across it again the other day.
Recipe here
ingredients
1 tablespoon olive oil
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles
2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
Instructions
Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Remove from the oven and serve warm, garnished with your desired toppings.
notes, thoughts, changes:
First: I made a lot of substitutions. I didn't have any chilli powder to make the enchilada sauce, so I ended up making a green enchilada sauce instead (using the recipe as a guideline rather than a rule, as is usual for me).
I skipped the chillies, added a sachet of salsa that came with a taco kit that my sister bought ages ago and didn't end up using, and used rehydrated dried corn from last season's harvest. I didn't have any Monterey Jack/Mexican blend cheese, and I didn't have the Australian equivalents of tasty/shredded mozzarella either, so I ended up using a blend of emmental (a Swiss cheese) and a very old and rather stinky block of parmesan.
This was basically a 'what do we have that's not going to get used? let's throw it in and see how it goes' type recipe. Scrounged from the depths of the fridge were: leftover chicken, pickled green tomatoes, the stinky parmesan, and a quarter pack of somewhat old corn tortillas.
All in all, the scrounging and the recipe produced a delicious enchilada chicken casserole that was fantastic served with sour cream, avocadoes, and shallots/spring onions (green oniony stalks). And the leftovers are just as good!
I am absolutely going to make this again; it would also probably work as vegetarian dish with more beans and/or a firm tofu instead of the meat.
Recipe here
ingredients
1 tablespoon olive oil
1 medium white onion, peeled and diced
1 large red bell pepper, cored and diced
1 (4 ounce) can diced green chiles
2 (15 ounce) cans beans, rinsed and drained (I used one can pinto, one can black beans)
1 (8 ounce) can whole kernel corn, drained
3 cups (about 1.5 pounds) shredded or diced cooked chicken
3 cups red enchilada sauce, homemade or store-bought, divided
12 corn tortillas, halved
3 cups shredded Monterrey Jack or Mexican blend cheese
toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado
Instructions
Heat oven to 375°F. Mist a 9×13-inch baking dish with cooking spray; set aside.
Heat oil in a large sauté pan over medium-high heat. Add onion and bell pepper and sauté for 6-7 minutes, or until softened. Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine. Remove from heat and set aside.
Pour about 1/2 cup of the remaining enchilada sauce in the baking dish, and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, followed by 1/3 of the cheese. Repeat with another layer of tortillas, chicken mixture, and cheese. Followed by a final layer of tortillas, chicken mixture, the remaining 1/2 cup of enchilada sauce, and cheese.
Cover the pan with aluminum foil, then bake for 20 minutes.
Remove pan and remove aluminum foil. Uncover and bake for 10 more minutes, until the cheese is thoroughly melted.
Remove from the oven and serve warm, garnished with your desired toppings.
notes, thoughts, changes:
First: I made a lot of substitutions. I didn't have any chilli powder to make the enchilada sauce, so I ended up making a green enchilada sauce instead (using the recipe as a guideline rather than a rule, as is usual for me).
I skipped the chillies, added a sachet of salsa that came with a taco kit that my sister bought ages ago and didn't end up using, and used rehydrated dried corn from last season's harvest. I didn't have any Monterey Jack/Mexican blend cheese, and I didn't have the Australian equivalents of tasty/shredded mozzarella either, so I ended up using a blend of emmental (a Swiss cheese) and a very old and rather stinky block of parmesan.
This was basically a 'what do we have that's not going to get used? let's throw it in and see how it goes' type recipe. Scrounged from the depths of the fridge were: leftover chicken, pickled green tomatoes, the stinky parmesan, and a quarter pack of somewhat old corn tortillas.
All in all, the scrounging and the recipe produced a delicious enchilada chicken casserole that was fantastic served with sour cream, avocadoes, and shallots/spring onions (green oniony stalks). And the leftovers are just as good!
I am absolutely going to make this again; it would also probably work as vegetarian dish with more beans and/or a firm tofu instead of the meat.
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Date: 2021-10-08 11:35 am (UTC)no subject
Date: 2021-10-09 12:14 am (UTC)