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
