Creamy Chicken Enchilada Casserole Recipe
Introduction
This Creamy Chicken Enchilada Casserole brings together tender chicken, flavorful rice, and a rich avocado salsa verde sauce, all layered with corn tortillas and melted mozzarella. It’s a comforting, crowd-pleasing dish perfect for weeknight dinners or casual gatherings.
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
- Step 1: Make the rice by combining the rice, chicken broth, 1/2 teaspoon ground cumin, chili powder, and salt in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and cook for about 15 minutes until all liquid is absorbed. Fluff with a fork and set aside.
- Step 2: Prepare the sauce by blending salsa verde, avocados, sour cream, jalapeno (if using), and 1/2 teaspoon ground cumin in a blender until smooth.
- Step 3: Toss the shredded cooked chicken with a few spoonfuls of the sauce in a small bowl until lightly coated.
- Step 4: Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Spread a thin layer of sauce on the bottom of the dish.
- Step 5: Cover the bottom of the dish with corn tortillas, cutting them in half if needed to fit. Spread a portion of the avocado sauce over the tortillas and sprinkle with a light layer of mozzarella cheese.
- Step 6: Spoon half of the cooked rice evenly over the tortillas, then layer half of the shredded chicken on top. Sprinkle with more cheese.
- Step 7: Add another layer of tortillas, spread more sauce on top, and sprinkle with cheese again.
- Step 8: Repeat with the remaining rice and chicken, then top with a final layer of tortillas. Smother with the remaining sauce and sprinkle with the remaining cheese.
- Step 9: Bake uncovered for 25 to 30 minutes until the cheese is melted, bubbly, and lightly golden.
Tips & Variations
- Use rotisserie chicken to save time and add extra flavor.
- For a spicier dish, leave the seeds in the jalapeno or add a pinch of cayenne pepper to the sauce.
- Swap mozzarella with Monterey Jack or a Mexican cheese blend for a different cheesy taste.
- To make it vegetarian, replace chicken with sautéed mushrooms or black beans.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover with foil and warm in a 350°F (175°C) oven for about 15 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Let it sit at room temperature for 20 minutes before baking to ensure even cooking.
What can I use instead of corn tortillas?
If you prefer, flour tortillas can be used, but corn tortillas provide a more authentic texture and flavor in this casserole.
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Creamy Chicken Enchilada Casserole Recipe
- Total Time: 50 minutes
- Yield: 8 servings 1x
Description
This Creamy Chicken Enchilada Casserole combines flavorful spiced rice, tender shredded chicken, and a rich avocado salsa verde sauce layered between corn tortillas and topped with melted mozzarella cheese. Baked to perfection, this comforting casserole delivers the classic enchilada taste in a hearty and creamy casserole form that’s perfect for family dinners or gatherings.
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
- 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, reduce the heat to low, and simmer for about 15 minutes until the liquid is absorbed. Fluff the cooked rice with a fork and set aside.
- Make the Sauce: In a blender, combine 8 ounces of salsa verde, the pitted 2 medium avocados, 1/2 cup sour cream, 1 medium jalapeno (if you want a little heat), and 1/2 teaspoon ground cumin. Blend until the sauce is smooth and creamy.
- Coat the Chicken: In a small mixing bowl, toss 4 cups of shredded cooked chicken with a few spoonfuls of the avocado salsa verde sauce, just enough to lightly coat the chicken pieces.
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer the Casserole – First Layer: Spread a thin layer of the creamy sauce on the bottom of the baking dish. Place a layer of corn tortillas to cover the bottom of the dish, cutting them to fit if necessary. Spread a portion of the avocado sauce over the tortillas, then sprinkle with a light layer of shredded mozzarella cheese.
- Add Rice and Chicken Layers: Spoon half of the cooked rice evenly over the tortillas, then add half of the shredded chicken on top. Sprinkle this layer with more mozzarella cheese.
- Repeat Layers: Add another layer of tortillas on top of the chicken, spread more sauce over them, and sprinkle with cheese.
- Final Layer: Repeat with the remaining rice and chicken, topping again with cheese. Finish with a last layer of tortillas, smother them generously with the remaining sauce, and sprinkle the remaining mozzarella cheese evenly on top.
- Bake the Casserole: Place the uncovered casserole dish in the preheated oven and bake for 25 to 30 minutes, until the cheese is thoroughly melted, bubbly, and slightly golden.
- Serve: Remove from the oven and let the casserole rest for a few minutes before serving. This will help the layers set, making it easier to cut and serve.
Notes
- For a spicier dish, include the jalapeno in the sauce or add chopped jalapenos on top before baking.
- Use freshly cooked chicken or leftover rotisserie chicken for convenience.
- Cut tortillas into halves or quarters to fit the baking dish neatly.
- Feel free to substitute mozzarella cheese with Monterey Jack or a Mexican cheese blend for a different flavor.
- This casserole can be prepared a day ahead and refrigerated; bake just before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
Keywords: chicken casserole, enchilada casserole, creamy chicken recipe, baked enchiladas, salsa verde casserole, avocado sauce casserole
