Chicken and Cheese Enchilada Casserole- Chefs have a duty, in our eyes, to embrace the local food and agricultural cultures and customs where ever they find themselves. It is in this vernacular that we bring this savory casserole recipe.
In Colorado, we have our own take on Mexican/southwestern food, redolent with the flavors of roasted chilis, cheese, and corn masa. It is in this spirit that we find ourselves devouring this quite often in the season two taste kitchen.
When you prepare this, be ready for your whole abode to be inundated with divine aromas, chilis, cumin, bubbly cheese and corn tortillas. "Is it ready yet?", will become the rallying cry in your home!
Like Comfort Food? Try Out Our White Bean Soup Recipe!
Equipment
We have listed all of the specific needs in terms of smallwares and equipment in the recipe card below, but we have a listing of all of the basic things that a serious kitchen should have in "this article"
Ingredients For Chicken Enchilada Casserole
Chicken for Filling
- 2 pounds boneless skinless chicken thighs-We highly recommend the use of thighs here, due to the fat to meat ratio, making the end result much juicier, (we've even used the bone in, skin on pieces, and removed the skin and bones after the initial braise, making the sauce and meat even more unctuous). If you can only find breasts, or if you are concerned about the extra fat, you can do so, they are just not quite as "forgiving" of a long cook time, so be careful to not cook longer than needed.
- 2 tbsp. olive oil-Notice that this doesn't specify extra virgin. It's really not necessary here, as the flavor will be drowned out by all of the other, much stronger ones at play in the recipe. A light olive oil, or even a blend is what we suggest.
- 1-½ each jalapeño- Depending on the size of the jalapeño or how spicy you want it, you can use more or less here, as well as including or omitting the seeds.
- ½ cup cilantro leaves- You can throw the whole sprig with the stems if you want, also, the nice thing about cilantro is that there really is not flavor difference between the two, and the textural contrast is negligible, also.
- ½ tsp ground cumin
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp dried oregano
- 3 each dried bay leaves
- 1 each medium yellow onion- Peeled and large dice
- 2 19-24 ounce cans red enchilada sauce- You can see the brand name that we used in the image above. You may use a different kind if you prefer. Keep in mind that some are spicier than others, the one shown is relatively mild. The larger cans are great if you want extra sauce.
Chicken and Cheese filling
- Cooked chicken thighs from the recipe above.-Reserve the cooking liquid to use as a sauce, and to build the dish itself. This can also serve to moisten the chicken going into the casserole, especially if using breasts.
- 8 ounces diced green chilis- You'll see that we have fresh Anaheims in the picture, as well as canned. You can use canned or roast and peel your own, (instructions below).
- 8 ounces shredded cheddar cheese
- 8 ounces cream cheese
- 1 tsp ground cumin
- 1 tbsp chopped fresh cilantro
- 1 each salt and black pepper to taste
Building the Chicken Enchilada Casserole
- 25 each corn tortillas- White, blue, or yellow, it's your choice
- 3-4 cups cooking liquid from the above chicken recipe
- 10 ounces shredded cheddar cheese- You can add more if you want to!
- 1 can pan release spray- It makes it easier to get the casserole out of the pan. If you object to spray for any reason, you can also lightly oil the pan with vegetable oil, or butter.
Instructions
Once the tri tip is at the proper doneness, allow it to rest, loosely covered with foil, for at least 10 minutes. Notice the beautiful charred "bark" from the dry rub layer and the mopping sauce. The mop is a very intense blend of vinegar and brown sugar that soaks into the spice crust and provides the punctuation needed to complete the statement being made here.
The pay off for all of hard work. The synergy of great ingredients, expert guidance, and follow through yields this juicy, tender, and full flavored specimen of grilled perfecti
Combine all of the ingredients for the braised chicken together.
Pour the sauce over, and simmer for 30 minutes, or until the chicken is fully cooked and tender.
This image shows all of the ingredients gathered for the filling mixture. The chicken thighs have been strained from the sauce and chilled just enough to handle, and the sauce reserved.
This is a part of any recipe that i particularly enjoy. Getting into the food with my hands and mixing it all up. Use gloves, not only for sanitary concerns, but also it might be a little hot still. Make sure that everything is evenly mixed, while also leaving some of the meat in satisfying, toothsome size bites.
We then layer everything, sauce, tortillas, filling, cheese, repeat. this recipe should allow for two layers total. Once everything is in the pan, pop it in the oven!
It is finished with the cooking time and bubbly. Let it rest for 10 to 15 minutes to set a bit. This will help with being able to portion out nice pieces.
Some suggested garnishes/accompaniments. Fresh lime, cilantro, and avocado.
Chicken and Cheese Enchilada Casserole
Equipment
- 1 9 inch by 13 inch baking pan
- 1 Cutting Board
- 1 Kitchen knife
- 2 Mixing Bowls
- 1 kitchen tongs
- 1 kitchen spoon
- 1 6-8 quart sauce pan
- 1 Rubber Spatula
- 1 pair nitrile gloves or latex
Ingredients
Chicken for Filling
- 2 pounds boneless skinless chicken thighs
- 2 tablespoon olive oil
- 1-½ each jalapeño depending on the size of the jalapeño or how spicy you want it
- ½ cup cilantro leaves you could throw the whole sprig with the stem if you want
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 3 each dried bay leaves
- 1 each medium yellow onion large dice
- 2 19-24 ounce cans red enchilada sauce the larger cans are great if you want extra sauce
Chicken and Cheese filling
- 2 pounds the above recipe, cooked chicken thighs
- 8 ounces diced green chiles you can use canned or roast and peel your own (instructions below)
- 8 ounces shredded cheddar cheese
- 8 ounces cream cheese
- 1 teaspoon ground cumin
- 1 tablespoon chopped fresh cilantro
- 1 each salt and black pepper to taste
Building the Casserole
- 25 each corn tortillas white, blue, or yellow it's your choice
- 3-4 cups cooking liquid from the above chicken recipe
- 10 ounces shredded cheddar cheese you can add more if you want to
- 1 can pan release spray it makes it easier to get the casserole out of the pan, as well as easier to clean
Instructions
Cooking the Chicken for the Filling
- season the chicken thighs on both sides with salt, black pepper, oregano, chili powder, and cumin
- heat the 6-8 quart sauce pan, add the olive oil
- add the chicken 3 pieces at a time, as to not crowd the pan
- sear the chicken, controlling the heat so you don't burn it, turn over creating a brown delicious crust on both sides
- remove the first 3 pieces add place on a plate to rest, repeat the process with the remaining chicken
- reduce the heat and add the onion, jalapeño, and cilantro to the pan
- season to taste with salt and black pepper
- return the chicken to the pan with any juices that have developed on the plate
- add the 2 cans of enchilada sauce and stir
- reduce heat to a simmer and let cook for 30 minutes
Roasting and Peeling Green Chilis
- place 3 Anaheim fresh green chilis (or hatch New Mexico chilis, Colorado Pueblo green chilis) in a bowl with about a teaspoon of cooking oil, rub them with the oil
- turn on your gas burner ( if you have electric you could place the chilis onto a roasting pan into a 400℉ oven until the skin begins to char and loosen) using kitchen tongs carefully place the chili onto direct flame moving until charred evenly on all sides
- place the charred chilis into a heat safe bowl, and cover with plastic wrap
- place the bowl in the refrigerator until cool
- remove the chilis and use you hands to peel the skins off and remove the stem and seeds
- diced the prepared chilis into small pieces for your filling
Chicken and Cheese Filling
- remove the chicken thighs from the cooking liquid and place in a mixing bowl
- add the diced green chilis ( canned or fresh prepared) to the bowl
- add the shredded cheddar cheese ( 8 ounces) to the bowl along with the cream cheese, 1 tablespoon chopped cilantro, 1 teaspoon ground cumin, and salt and black pepper to taste
- for this step I put on nitrile gloves and mix it up with my hands, pulling the chicken into bite sized pieces as I go (the chicken will be on the hot side so be careful, that's why I use the gloves)
Building the Casserole
- preheat oven to375℉
- spoon about a cup of the cooking liquid into the bottom of the 9 inch by 13 inch baking pan that has been sprayed with pan release
- place 6 corn tortillas on top of the sauce 2 by 2
- place ⅓ of the filling mixture on top of the tortillas, drizzle with more cooking liquid, and sprinkle with shredded cheddar (from the 10 ounce portion)
- place 8 corn tortillas on top of this layer and repeat the process of adding so cooking liquid, ⅓ of the filling mixture, and sprinkling shredded cheddar cheese
- place 6 corn tortillas on top of this layer and repeat the process ending with 6 tortillas on the top
- spoon cooking liquid over the top and the remaining shredded cheddar cheese
- place casserole in the preheated oven on the center rack
- bake for 25 minutes, remove from oven
- cut into desired portion and enjoy!
Notes
Storage/Reheating Chicken Enchilada Casserole
This casserole can be refrigerated as is, tightly covered, for up to 6 days. This recipe is great for portioning out in advance. Wrapped in plastic and frozen, it will last for up to 2 months. It can be quickly re-heated in the microwave until 165 degrees in the middle for a quick meal.
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