Creamy Chicken Enchilada Casserole Recipe

Introduction

This Creamy Chicken Enchilada Casserole is a comforting Mexican-inspired dish that’s full of flavor and easy to make. Layers of tender chicken, creamy avocado sauce, seasoned rice, and melty mozzarella create a satisfying meal perfect for family dinners.

Ingredients

• 1 cup long grain white rice
• 2 cups chicken broth
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 8 ounces salsa verde
• 2 medium avocados, pitted
• 1/2 cup sour cream
• 1 medium jalapeno (optional)
• 1/2 teaspoon ground cumin (for sauce)
• 4 cups shredded cooked chicken
• 28 to 32 (6-inch) corn tortillas
• 4 cups shredded mozzarella cheese

Instructions

1. Step 1: In a medium saucepan, combine the rice, chicken broth, 1/2 teaspoon ground cumin, chili powder, and salt. Bring to a boil, then cover, reduce heat to low, and simmer for about 15 minutes until the liquid is absorbed. Fluff the rice and set aside.
2. Step 2: Prepare the sauce by blending the salsa verde, avocados, sour cream, jalapeno (if using), and 1/2 teaspoon ground cumin in a blender until smooth.
3. Step 3: In a small bowl, toss the shredded chicken with a few spoonfuls of the avocado sauce, just enough to lightly coat it.
4. Step 4: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of the sauce on the bottom of the dish.
5. Step 5: Arrange a layer of corn tortillas on the bottom, cutting them in half if necessary to fit. Spread some avocado sauce over the tortillas, then sprinkle with a light layer of mozzarella cheese.
6. Step 6: Spoon half of the cooked rice over the base, followed by half of the shredded chicken. Add more cheese on top.
7. Step 7: Add another layer of tortillas, spread sauce over them, and sprinkle with cheese again.
8. Step 8: Repeat the layering with the remaining rice and chicken, topping with cheese as before.
9. Step 9: Finish with a final layer of tortillas, cover with remaining sauce, and sprinkle the rest of the mozzarella cheese on top.
10. Step 10: Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly. Let rest for a few minutes before serving.

Tips & Variations

• For extra heat, leave the seeds in the jalapeno or add a pinch of cayenne pepper to the sauce.
• You can substitute cooked shredded turkey or beef for the chicken if preferred.
• If corn tortillas are unavailable, flour tortillas can be used, though corn adds a more authentic texture.
• To make it vegetarian, omit the chicken and add black beans or sautéed vegetables instead.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F (175°C) until heated through. For best texture, avoid reheating multiple times.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole in advance?

Yes, you can assemble the casserole up to a day ahead and refrigerate it before baking. Just add a few extra minutes to the baking time if baking straight from the fridge.

What can I use instead of salsa verde?

If salsa verde isn’t available, you can use a mild green enchilada sauce or make your own tomatillo salsa using fresh tomatillos and green chilies.

Creamy Chicken Enchilada Casserole Recipe

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★★★★★

4.7 from 87 reviews

• Author: lilan
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x

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Description

This Creamy Chicken Enchilada Casserole is a comforting and flavorful layered dish featuring seasoned rice, tender shredded chicken, and a luscious avocado salsa verde sauce, all baked to bubbly perfection with mozzarella cheese. Perfect for a family dinner, it combines classic Mexican-inspired flavors in a creamy, easy-to-prepare casserole.

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Ingredients

Scale 1x2x3x

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

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Instructions

1. Cook 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 and reduce heat to low. Let it cook for about 15 minutes until the liquid is fully absorbed. Once done, fluff the rice with a fork and set aside.
2. Prepare the Sauce: In a blender, combine 8 ounces of salsa verde, the pitted flesh of 2 medium avocados, 1/2 cup sour cream, 1 medium jalapeno (if using), and 1/2 teaspoon ground cumin. Blend until the mixture is smooth and creamy.
3. Coat the Chicken: In a small bowl, toss the 4 cups of shredded cooked chicken with a few spoonfuls of the prepared sauce, just enough to lightly coat the chicken and infuse it with flavor.
4. Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
5. Assemble the First Layer: Spread a thin layer of the avocado cream sauce on the bottom of the baking dish. Cover this with a layer of corn tortillas, cutting them in half if needed to fit the dish. Spread some of the avocado sauce evenly over the tortillas, then sprinkle a light layer of shredded mozzarella cheese on top.
6. Add Rice and Chicken Layers: Spoon half of the cooked rice over the cheese layer, followed by half of the shredded chicken. Sprinkle another layer of mozzarella cheese over the chicken. Then add another layer of tortillas on top.
7. Add Sauce and Cheese: Spread sauce over this second tortilla layer and sprinkle with cheese once more.
8. Repeat Layers: Repeat layering with the remaining rice and chicken, topping with more cheese. Add a final layer of tortillas on top, smother with the remaining sauce, and sprinkle with the rest of the mozzarella cheese to finish.
9. Bake the Casserole: Place the assembled casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden.

Notes

• You can use rotisserie chicken or leftover cooked chicken for convenience.
• If you prefer less heat, omit the jalapeno or remove seeds before blending.
• For a creamier texture, consider adding a little extra sour cream to the avocado sauce.
• Make sure to lightly grease the baking dish to prevent sticking and facilitate easy serving.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: chicken enchilada casserole, creamy chicken casserole, baked enchilada casserole, avocado salsa verde, Mexican casserole, easy chicken dinner