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Creamy Chicken Enchilada Casserole Recipe

★★★★★

4.9 from 139 reviews
  • Author: Isabella
  • Total Time: 1 hour
  • Yield: 8 servings 1x

Description

This Creamy Chicken Enchilada Casserole is a flavorful, layered Mexican-inspired dish featuring seasoned rice, tender shredded chicken coated in a creamy avocado salsa verde sauce, and plenty of melted mozzarella cheese. Perfectly baked until bubbly and golden, it offers a deliciously comforting meal that combines traditional enchilada flavors in an easy-to-serve casserole format.

Ingredients

Scale

Rice

  • 1 cup long grain white rice
  • 2 cups chicken broth
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt

Sauce

  • 8 ounces salsa verde
  • 2 medium avocados, pitted
  • 1/2 cup sour cream
  • 1 medium jalapeno (optional)
  • 1/2 teaspoon ground cumin

Casserole

  • 4 cups shredded cooked chicken
  • 28 to 32 (6-inch) corn tortillas
  • 4 cups shredded mozzarella cheese

Instructions

  1. Prepare the Rice: In a medium saucepan, combine 1 cup long grain white rice, 2 cups chicken broth, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Bring the mixture to a boil, then cover the saucepan, reduce the heat to low, and simmer for about 15 minutes until the rice absorbs all the liquid. Fluff with a fork and set aside.
  2. Make the Sauce: In a blender, combine 8 ounces salsa verde, the pitted 2 medium avocados, 1/2 cup sour cream, 1 medium jalapeno (if using), and 1/2 teaspoon ground cumin. Blend until smooth and creamy.
  3. Coat the Chicken: In a small mixing bowl, toss 4 cups shredded cooked chicken with a few spoonfuls of the avocado sauce—just enough to lightly coat the chicken pieces.
  4. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and spread a thin layer of the sauce on the bottom.
  5. Layer the Casserole: Cover the bottom of the dish with corn tortillas, cutting them in halves as needed to fit snugly. Spread some of the avocado cream sauce over the tortillas and sprinkle a light layer of shredded mozzarella on top.
  6. Add Rice and Chicken Layers: Spoon half of the cooked rice over the tortillas, followed by half of the shredded chicken. Sprinkle with more mozzarella cheese. Add another layer of tortillas and spread more sauce on top, then sprinkle with cheese again.
  7. Repeat Layers: Repeat the layering process with the remaining rice and chicken, followed by cheese, then top with a final layer of tortillas. Smother the top layer with the remaining sauce and sprinkle the remaining cheese evenly.
  8. Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the cheese is fully melted, bubbly, and slightly golden.

Notes

  • Use freshly cooked shredded chicken or rotisserie chicken for convenience.
  • For a spicier flavor, include the jalapeno seeds or add extra chili powder.
  • You can substitute mozzarella cheese with a Mexican cheese blend for more authentic flavor.
  • Let the casserole cool for a few minutes before serving to help it set properly.
  • Leftovers can be stored covered in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Mexican

Keywords: chicken enchilada casserole, creamy chicken casserole, enchilada bake, avocado sauce, salsa verde casserole, baked Mexican casserole

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Find it online: https://isabellavance.com/creamy-chicken-enchilada-casserole-recipe/