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RECIPE
20 INGREDIENTS18 STEPS55min

Chicken Enchilada Casserole

4.7
3 Ratings
I love to incorporate all the deep flavors of the Southwest in simple dishes. I recently made rolled enchiladas, and they turned out OK, but this casserole version of the classic dish is a much easier way to get all the yumminess with half the work. Perfect for a Sunday dinner or a potluck lunch.
Chicken Enchilada Casserole Recipe | SideChef
I love to incorporate all the deep flavors of the Southwest in simple dishes. I recently made rolled enchiladas, and they turned out OK, but this casserole version of the classic dish is a much easier way to get all the yumminess with half the work. Perfect for a Sunday dinner or a potluck lunch.
Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
https://messykitchenhappybelly.com/
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Messy Kitchen Happy Belly
I happily share my adventures in cooking, my love of gardens and farmer’s markers and all things that leave your kitchen messy and your belly happy.
https://messykitchenhappybelly.com/
55min
Total Time
$2.98
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
1/2 cup
Onions , finely chopped
6 cloves
1/3 cup
Fat-Free Cream Cheese
1/2 tsp
Chili Powder
1/2 tsp
Ground Cumin
1/2 tsp
2/3 cup
Salsa Verde
1/4 cup
Water
1 cup
Low-Sodium Chicken Stock
1 can
Ro-Tel® Diced Tomatoes & Green Chilies
8
White Corn Tortillas
or Flour Tortilla
to taste
to taste
to taste
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Nutrition Per Serving

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CALORIES
626
FAT
27.3 g
PROTEIN
56.3 g
CARBS
39.3 g

Cooking Instructions

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Step 1
Preheat your oven to 350 degrees F (180 degrees C).
Step 2
Season your Tyson® Chicken Thighs (4) liberally with Salt (to taste) and Ground Black Pepper (to taste) on each side. Pop those into a warm pan over medium-high heat for 5 minutes each side.
Step 3
Once the thighs have a golden-delicious color to their skin, place the pan into the oven and bake the thighs for about ten minutes until cooked through.
Step 4
Once cooked through, remove the thighs from the pan and place on a plate in the freezer so that they can cool quickly. Don't worry, you won't freeze them, but you'll want them plenty cool for when you remove the meat from the bones later.
Step 5
Drain the grease from the hot pan that you just pulled from the oven, but don't wash the pan yet. Over medium heat, saute half of the Garlic (6 cloves) and Onions (1/2 cup) until the onions are translucent.
Step 6
As you are sauteing the veggies, be sure to scrape up the tidbits the chicken left behind in the pan. These little bits are packed with chicken goodness and will give your filling a lot of good flavor.
Step 7
When the chicken is cooling and the veggies are cooking, mix together the Fat-Free Cream Cheese (1/3 cup) , Fresh Cilantro (1/4 cup) , Chili Powder (1/2 tsp) , Ground Cumin (1/2 tsp) , Salt (1/2 tsp) and Ground Black Pepper (1/2 tsp) in a large mixing bowl until well blended.
Step 8
Once the veggies are cooked add them to this mixture. Take your chicken out of the freezer and remove the meat from the bones. You have the option to shred the chicken, tasty but tedious or cheat like I did and cut the chicken into fine slices.
Step 9
Add the chicken to the cream cheese mixture and mix until chicken is fully incorporated.
Step 10
In a large saucepot, saute the remaining onion and garlic cloves. After a minute or two (these veggies don't need to be cooked through), add the Salsa Verde (2/3 cup) , Water (1/4 cup) , Low-Sodium Chicken Stock (1 cup) , and to Ro-Tel® Diced Tomatoes & Green Chilies (1 can) .
Step 11
Bring to a boil, then reduce heat and simmer for 20 minutes until your sauce reduces by about half.
Step 12
Once sauce reduces, pour mixture into a blender and puree until smooth. Careful here! Make sure you start the blender on a low speed and work up to the puree setting.
Step 13
Preheat your oven to 325 degrees F (160 degrees C). While your oven is warming up, heat a large pan to medium and pop a White Corn Tortillas (8) on there. Give the tortilla about a minute and a half on each side so that it crisps slightly and develops a lovely golden tan.
Step 14
Remove the tortilla from the heat and cut into quarters. Repeat with the remaining tortillas.
Step 15
Now that your filling, sauce and layers are complete, it's time to assemble the casserole and blow everyone away. Pour 1/2 cup of sauce into the bottom of a 9 x 13 inch baking pan.
Step 16
Lay a single layer of tortilla slices on top of sauce so they create a nice bed for your filling and mostly cover the sauce. Spread 1/2 of the filling on top of the tortillas, sprinkle a bit of Shredded Cheddar Cheese (2 cups) on top of the filling.
Step 17
Then add another 1/2 cup sauce on top of the cheese. Repeat the layer one more time, and then add one more layer of tortillas. Top the tortillas with any remaining sauce and sprinkle cheddar cheese on top of that.
Step 18
Bake for 15 minutes at 325 degrees F (160 degrees C) and let stand for 10 minutes before slicing. Garnish with Avocados (to taste) , Sour Cream (to taste) , or Fresh Cilantro (to taste) or all of the above!
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Nutrition Per Serving
Calories
626
% Daily Value*
Fat
27.3 g
35%
Saturated Fat
13.8 g
69%
Trans Fat
0.0 g
--
Cholesterol
208.4 mg
69%
Carbohydrates
39.3 g
14%
Fiber
4.1 g
15%
Sugars
6.8 g
--
Protein
56.3 g
113%
Sodium
1643.6 mg
71%
Vitamin D
--
--
Calcium
626.1 mg
48%
Iron
2.3 mg
13%
Potassium
381.5 mg
8%
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