Description
Quick and comforting chicken enchilada casserole delivers hearty Mexican-inspired flavors with layered tortillas, shredded chicken, and melted cheese. Home cooks can easily assemble this crowd-pleasing dish for family dinners.
Ingredients
Scale
- 2 ½ cups shredded chicken
- 3 cans (4 oz/113 g) whole green chiles, diced
- 2 ½ cups Monterey Jack cheese, grated
- 12 corn tortillas
- 2 cups chicken broth
- 1 large onion, diced
- 1 jalapeño, seeded and finely diced
- 1 cup sour cream
- ½ cup heavy cream
- 3 tbsps canola oil
- 2 tbsps butter
- 2 tbsps flour
- 1 tsp paprika
- ¼ cup cilantro, chopped
- Salt, to taste
- Pepper, to taste
- Picante sauce (optional)
Instructions
- Tortilla Preparation: Heat canola oil in a skillet over medium-high heat and gently fry tortillas for 20 seconds per side until softened, then drain on towels to remove excess oil.
- Chicken Filling: In another skillet, sauté onions and jalapeños, then add shredded chicken, green chiles, and paprika. Pour in chicken broth and heavy cream, stirring until heated through.
- Cheese Sauce Creation: Melt butter in a large skillet, whisk in flour to create a roux, gradually add chicken broth while continuously whisking until smooth. Incorporate remaining green chiles and paprika.
- Sauce Refinement: Reduce heat and blend in sour cream and shredded cheese until fully melted. Season with salt and black pepper to enhance flavor profile.
- Enchilada Assembly: Spread chicken mixture onto softened tortillas, sprinkle cheese, and roll tightly. Place rolled enchiladas seam-side down in a baking dish.
- Baking and Finishing: Pour cheese sauce over enchiladas, optionally top with additional cheese. Bake at 350°F for 30 minutes until golden and bubbling. Garnish with fresh cilantro before serving.
Notes
- Tortilla Technique: Briefly fry tortillas to enhance flexibility without making them crispy, preventing them from breaking during rolling.
- Chicken Preparation: Sauté onions and jalapeños first to build a flavor base before adding shredded chicken and green chiles for depth.
- Sauce Smoothness: Whisk flour and butter carefully to create a perfect roux, eliminating lumps and ensuring a silky, consistent cheese sauce.
- Baking Brilliance: Cover enchiladas completely with cheese sauce and consider adding extra cheese on top for a golden, bubbling finish that looks and tastes irresistible.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 450
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 90 mg