Recipes

Cheesy Chicken Enchilada Casserole

By Vijaya Selvaraju

Published: 

Traditional Chicken Enchilada Casserole

Ingredients

For the Quick Blender Enchilada Sauce

  • 2 cups strained tomato sauce (passata)
  • 2 tbsp chili powder
  • 1 tbsp cornstarch
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 cup chicken broth
  • 1 chicken bouillon cube
  • Kosher salt

For the Chicken Enchilada Casserole

  • 3 cups shredded rotisserie chicken
  • 3 cups shredded TexMex cheese (or cheddar)
  • 1 ½ cups sour cream, divided
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (4 oz) diced green chiles
  • ½ cup finely diced sweet white onions
  • 1 jalapeno, finely minced
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • Kosher salt
  • Black pepper
  • 18 corn tortillas, cut in half
  • ¼ cup chopped coriander
  • 2 green onions, thinly sliced
  • ¼ cup pickled jalapenos

Directions

  1. Preheat the oven to 400 °F and grease a 9x13 baking dish with olive oil.
  2. To make the enchilada sauce, add the strained tomato sauce, chili powder, cornstarch, cumin, garlic powder, onion powder, oregano, smoked paprika, chicken broth and chicken bouillon to a blender. Season with salt to taste, and blend until smooth.
  3. Transfer the sauce to a medium saucepan and simmer for 5 minutes to thicken.
  4. To a large bowl, add the shredded chicken, 1 ½ cup of the TexMex cheese, 1 cup sour cream, cream of chicken soup, diced green chiles, diced sweet white onions, minced jalapeno, garlic powder, ground cumin, and salt and pepper to taste. Mix well.
  5. Spread a thin layer of the enchilada sauce on the bottom of the prepared dish. Layer 12 tortilla halves to evenly cover the bottom, and spread 1/2 of the chicken mixture over the surface. Then repeat the layers twice with the remaining tortillas and chicken mixture. Pour over 2 cups of the enchilada sauce to cover. Sprinkle the surface of the casserole with the remaining 1 ½ cups TexMex cheese.
  6. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for an additional 10 minutes or until bubbly and golden.
  7. Garnish with the remaining ½ cup sour cream, coriander, green onions, and pickled jalapenos.