Recipe: Chicken Enchilada Casserole
Sep. 7th, 2009 05:45 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
lyssacI've talked about my Chicken Enchilada Casserole a few times, and I made it last night, so I am in the mood to share. I don't really have a recipe for this, as I have said, I don't think I have made this the same way twice in the last 8 years. Also, it resembles Chicken Enchiladas only vaguely, in that it was inspired by them. It's my husband's favorite 'recipe' of mine - let's call it one experiment that stuck.
This will probably fit in a 9x13 pan with a little filling left over - though I have made HUGE batches before. Generally, I make up two 8x8 foil pans - 1 to eat, 1 to freeze for two people.
Also, I am a semi-homemade kind of girl, so shortcuts abound.
Chicken - a good thing to have in Chicken Enchilada's, no? Usually I buy leg quarters for this, because they are cheap, and while we aren't crazy about thighs, they work good in casseroles. I usually boil them to make stock, and then de-bone them for casseroles. Occasionally, I'll bake them. The time I made them on the grill, was the BEST flavor ever for this. This time, I did the quick and easy and bought a pre-cooked whole rotisserie chicken at the grocery store, had some for snacks, and still made a big batch of the filling.
Tortillas - Corn Tortillas are good, and probably have a better texture, as well as being more traditional, but I generally don't use them anymore. I just prefer flour tortillas, and I think Whole Grain tortillas might work great (will have to try that next time).
Cheese - I usually use 16 ounces of grated cheese - cheddar, colby jack, Mexican Blend - half in the sauce, half on top. For a cheesier casserole (which DH likes), you can use more cheese, but really, you can't beat Velveeta for casseroles. An extra four ounces or so mixed into the sauce (or you know, to your taste.
The sauce itself.... Here's where things get mixey. Sour Cream - the most important ingredient. 8oz for a small batch, or if you aren't that crazy about it, but generally 16 oz. This is the main flavor "inspiration" for the enchiladas.
1-2 cans of cream soup - any flavor (mushroom, celery, chicken, etc) I generally do 1 regular size can of mushroom and 1 of chicken, but I have also done 1 large can of mushroom soup, and other variation. Again, 1 can for a small batch, 2 or 1 large for a regular batch.
Mix these together in a large saucepan, and add 1 can of chicken broth (or 16 oz of stock). [PS. Don't add water to the soups, even though they are condensed].
Spices - subject to taste and availability. These are estimates of my guesses, because, who measures anything? YMMV.
Garlic Powder (1/2 tsp)
Italian Seasoning (1/2 tsp)
Cumin (2 tsp) / may substitute taco seasoning, if you don't have this.
Parsley (1 TBSP)
Salt/Pepper/Seasoning Mix of Your Choice
Rice - a later addition to the recipe when it became a casserole instead of enchiladas. It fills it out quite nicley, has a good texture and is inexpensive. Any kind of rice is good, but here's where measurements get really tricky. I think it's about 4 cups of uncooked rice, cooked with water/chicken broth/stock, but again, measuring. Because I was short on time this weekend, I made two packages of Rice-R-Roni Long Grain and Wild Rice, and threw them in. (I actually really like the wild rice in this, and I get to sneak something a little healthier into DH's diet.)
Reserve some of the sauce for the bottom and the top of the casserole. Mix the rice, sauce and chicken together. It may be slightly soupy, but this is good, as it will dry/tighten up as it bakes. I used to roll the chicken mixture into actual enchiladas (with or without the rice), now, I just layer it like a lasagna (still very good, much easier!!!). So a layer of sauce, a layer of tortillas (you can rip them in half and put the torn sides out to match the edges of your square/rectangle pan), a layer of chicken mix, a layer of tortillas, a layer of chicken mix, ending with a layer of tortillas and some more sauce (can be light, but make sure the torrtillas are coated so that they don't dry out. Top with shredded cheese.
I like to bake at 350 degrees F, covered, and then uncover to brown a bit.
Slice up and serve with a nice salad for the best effect. Any Mexican condiment (salsa, pico de gallo, guacamole) works well, and I have added jalapenos to the top of the casserole before.
Questions? Comments? Feedback?
This will probably fit in a 9x13 pan with a little filling left over - though I have made HUGE batches before. Generally, I make up two 8x8 foil pans - 1 to eat, 1 to freeze for two people.
Also, I am a semi-homemade kind of girl, so shortcuts abound.
Chicken - a good thing to have in Chicken Enchilada's, no? Usually I buy leg quarters for this, because they are cheap, and while we aren't crazy about thighs, they work good in casseroles. I usually boil them to make stock, and then de-bone them for casseroles. Occasionally, I'll bake them. The time I made them on the grill, was the BEST flavor ever for this. This time, I did the quick and easy and bought a pre-cooked whole rotisserie chicken at the grocery store, had some for snacks, and still made a big batch of the filling.
Tortillas - Corn Tortillas are good, and probably have a better texture, as well as being more traditional, but I generally don't use them anymore. I just prefer flour tortillas, and I think Whole Grain tortillas might work great (will have to try that next time).
Cheese - I usually use 16 ounces of grated cheese - cheddar, colby jack, Mexican Blend - half in the sauce, half on top. For a cheesier casserole (which DH likes), you can use more cheese, but really, you can't beat Velveeta for casseroles. An extra four ounces or so mixed into the sauce (or you know, to your taste.
The sauce itself.... Here's where things get mixey. Sour Cream - the most important ingredient. 8oz for a small batch, or if you aren't that crazy about it, but generally 16 oz. This is the main flavor "inspiration" for the enchiladas.
1-2 cans of cream soup - any flavor (mushroom, celery, chicken, etc) I generally do 1 regular size can of mushroom and 1 of chicken, but I have also done 1 large can of mushroom soup, and other variation. Again, 1 can for a small batch, 2 or 1 large for a regular batch.
Mix these together in a large saucepan, and add 1 can of chicken broth (or 16 oz of stock). [PS. Don't add water to the soups, even though they are condensed].
Spices - subject to taste and availability. These are estimates of my guesses, because, who measures anything? YMMV.
Garlic Powder (1/2 tsp)
Italian Seasoning (1/2 tsp)
Cumin (2 tsp) / may substitute taco seasoning, if you don't have this.
Parsley (1 TBSP)
Salt/Pepper/Seasoning Mix of Your Choice
Rice - a later addition to the recipe when it became a casserole instead of enchiladas. It fills it out quite nicley, has a good texture and is inexpensive. Any kind of rice is good, but here's where measurements get really tricky. I think it's about 4 cups of uncooked rice, cooked with water/chicken broth/stock, but again, measuring. Because I was short on time this weekend, I made two packages of Rice-R-Roni Long Grain and Wild Rice, and threw them in. (I actually really like the wild rice in this, and I get to sneak something a little healthier into DH's diet.)
Reserve some of the sauce for the bottom and the top of the casserole. Mix the rice, sauce and chicken together. It may be slightly soupy, but this is good, as it will dry/tighten up as it bakes. I used to roll the chicken mixture into actual enchiladas (with or without the rice), now, I just layer it like a lasagna (still very good, much easier!!!). So a layer of sauce, a layer of tortillas (you can rip them in half and put the torn sides out to match the edges of your square/rectangle pan), a layer of chicken mix, a layer of tortillas, a layer of chicken mix, ending with a layer of tortillas and some more sauce (can be light, but make sure the torrtillas are coated so that they don't dry out. Top with shredded cheese.
I like to bake at 350 degrees F, covered, and then uncover to brown a bit.
Slice up and serve with a nice salad for the best effect. Any Mexican condiment (salsa, pico de gallo, guacamole) works well, and I have added jalapenos to the top of the casserole before.
Questions? Comments? Feedback?
