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.
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
- 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.
- 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.
- 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.
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- 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.
- 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.
- Add Sauce and Cheese: Spread sauce over this second tortilla layer and sprinkle with cheese once more.
- 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.
- 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
