The Trials and Tribulations of a Baker-Turned-Cook

Tuesday, February 5, 2008

Chicken Enchilada Casserole

This dish is quite spicy, but so satisfying. The original recipe calls for traditional enchiladas (rolled and placed side-by-side in a dish), but I find it is much easier to make a casserole. My changes are listed below; click here for the original recipe.

Chicken Enchilada Casserole
Adapted from Tyler Florence's Chicken Enchiladas

  • 3 tablespoons vegetable oil
  • 1 1/2 pounds skinless boneless chicken breast
  • Salt and pepper
  • 2 teaspoons cumin powder
  • 2 teaspoons garlic powder
  • 1 teaspoon Mexican Spice Blend
  • 1 red onion, chopped
  • 2 cloves garlic, minced
  • 1 cup frozen corn, thawed
  • 5 canned whole green chiles, seeded and coarsely chopped
  • 4 canned chipotle chiles, seeded and minced
  • 1 (28-ounce) can diced tomatoes
  • 1/2 teaspoon all-purpose flour
  • 18 corn tortillas
  • 1 can enchilada sauce
  • 2 cups shredded Cheddar and Jack cheeses
  • Garnishes: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
  1. Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool. Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute. Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Dust the mixture with flour to help set.
  2. Ladle a small amount of enchilada sauce into the bottom of a 9 x 13 glass baking dish. Layer six corn tortillas on top of the sauce. Spread half of the chicken mixture over the tortillas and top with 3/4 C cheese. Repeat layering -- six more corn tortillas, remaining chicken, 3/4 C cheese. Top with the remaining six tortillas. Pour the enchilada sauce over the top, and sprinkle remaining 1/2 C cheese over the top.
  3. Bake for 20 minutes in a preheated 350 degree F oven until cheese melts. Serve with sour cream.

1 comment:

MrsPresley said...

i love enchiladas...great idea to make it into a casserole to save some time :)