Creamy Chicken Enchilada Casserole
Recipes Chicken Main Dish Meal ideas Mexican Quick and Easy
Description
Do away with the hassle of making individual enchiladas with this chicken enchilada casserole. It's creamy and delicious and makes a ton, so you may want to make two 8x8 pans, bake one and freeze one for the future.
Ingredients
1 c. white rice
2 c. water
1 1/2 t. ground cumin, divided
1/2 t. chili powder
1/2 t. salt
2 c. salsa verde
4 avocados, peeled and pitted
1 c. sour cream
2 jalapenos, stem removed (optional)*
2 boneless, skinless chicken breasts, cooked and shredded
13 corn tortillas (or more if needed)
4 c. shredded mozzarella cheese
Directions
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Cook rice in a medium saucepan with 2 c. water, 1/2 t. cumin, chili powder and salt; bring to a boil; cover; reduce heat to low; cook for about 15 minutes until all water has been absorbed. Fluff; stir; set aside.
Preheat oven to 375 degrees.
For the sauce, combine salsa verde, avocados, sour cream, jalapeno , if using, and remaining cumin in a blender; blend until smooth.
Stir a scoop of the sauce with the shredded chicken in a small mixing bowl, using just enough to give the chicken a little favor.
Evenly spread another scoop of the sauce into the bottom of a 9x13 inch pan (or two 8 x 8 inch pans) to give the bottom a light coating. Cover the bottom the prepared pan with tortillas, cutting tortillas if necessary. Spread on some of the avocado cream sauce. Sprinkle a light layer of cheese over the tortilla base. Spoon half of the cooked rice over the base, along with half of the chicken. Sprinkle on another layer of cheese. Top with another layer of tortillas. Spread sauce on top of tortillas. Sprinkle a light layer of cheese over the tortillas. Repeat with remaining rice and chicken. Top with a final layer of tortillas, smother with remaining sauce, and cover with remaining cheese.
Bake for about 25-30 minutes until cheese is warm and bubbly.
Serve hot.
*This casserole is mild. If wanting a spicier version, add a whole jalapeno into the sauce.
**To make in advance, assemble and refrigerate before baking, up to 1 day in advance. Store it well covered with plastic wrap or aluminum foil to prevent it from drying out. When ready to eat, remove the covering and bake according to directions.