Chicken Enchilada Casserole2022-02-10
- Yield : 1 casserole
- Servings : 6
- Prep Time : 15m
- Cook Time : 45m
- Ready In : 1:10 h
This information is per serving.
Total Fat13 g
Saturated Fat4 g
Dietary Fiber6 g
Added Sugar0 g
Serving Size:250 g, 9 oz
Enchiladas are a Mexican food favorite and easily made at home. Traditional enchiladas are individually rolled in corn tortillas and can sometimes be frustrating to make when commercially made corn tortillas tear during assembly or crack when baked. This simple casserole uses the same ingredients, but cuts prep time in half and eliminates tears and cracks by layering the tortillas lasagna style.
- You can make this recipe a day or two in advanced and reheat it when ready to serve. Refrigerating and reheating makes it easier to cut and serve.
- To reduce prep time, you can skip Step 1 and begin with Step 2.
- Increase enchilada sauce to 4.5 cups (1100 ml), to spoon over each serving.
Shredded beef, pork, turkey, carnitas, or cheese can be substituted for the chicken. Or use one filling for half the casserole and another for the other half. Variations are limited only by your imagination.
The amount of sodium is based on using prepared enchilada sauce and chicken breasts without added sodium solution. Using lower sodium homemade chili sauce can substantially reduce total sodium. While a serving made with prepared enchilada sauce has over 900 mg of sodium, the amount is less than most prepared and restaurant enchiladas.
Fat and cholesterol numbers are for chicken breast meat. Using turkey breast meat is about the same. Using beef, pork and cheese increases fat and cholesterol.
- 1 lb. (450 g) shredded cooked chicken breast meat
- 3.5 cups (28 oz, 795 g) green or red enchilada chili sauce
- 16 corn tortillas (5", 13 cm diameter)
- 4 oz (115 g) cheddar or Monterey Jack cheese, shredded
Method of Preparation
In a 3 qt/L pan combine shredded chicken with about 1 cup of enchilada sauce. Heat thoroughly, stirring occasionally, on medium heat..
Preheat oven to 375°F (190°C, Gas Mark 5).
Cover the bottom of a 2.5 qt (2.3 L) baking dish with about 2/3 cup (160 ml) of sauce. Use 4 tortillas to cover the borrow of your baking dish. It is OK if they overlap slightly. Tear tortillas if necessary. Layer about 1/3 of the chicken mixture and top with about 1 ounce (28 g) of cheese. Repeat twice with tortilla, sauce, chicken and cheese ending with tortillas and sauce. Top with remaining cheese.
Cover and bake about 45 minutes or until sauce bubbles. Remove to cooling rake and let cool about 10 minutes. Slice and serve.