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Creamy Chicken Enchilada Casserole Recipe

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4.3 from 14 reviews

Creamy Chicken Enchilada Casserole is a comforting and flavorful layered Mexican-inspired dish featuring tender shredded chicken, seasoned rice, creamy avocado salsa verde sauce, and gooey melted mozzarella cheese baked to perfection.

  • Total Time: 1 hour
  • Yield: 12 servings

Ingredients

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 and reduce heat to low. Cook for about 15 minutes until all the liquid is absorbed. Fluff the rice with a fork and set aside.
  2. Make the Sauce: In a blender, combine 8 ounces of salsa verde, 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. Prepare the Chicken: In a small mixing bowl, toss 4 cups shredded cooked chicken with a few spoonfuls of the avocado salsa verde sauce, just enough to coat the chicken lightly and add flavor.
  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 avocado cream sauce on the bottom.
  5. Layer the Casserole: Cover the bottom of the baking dish with corn tortillas, cutting them in halves as needed to fit. Spread a portion of the avocado cream sauce over the tortillas, then sprinkle a light layer of shredded mozzarella cheese.
  6. Add Rice and Chicken: Spoon half of the cooked rice evenly over the cheese layer, followed by half of the shredded chicken. Sprinkle more mozzarella cheese over the chicken layer.
  7. Repeat Layers: Add another layer of tortillas, spread more sauce on top, and sprinkle cheese. Repeat again with the remaining rice, chicken, and cheese layers.
  8. Top Layer: Finish with a final layer of tortillas, smother with the remaining avocado cream sauce, and sprinkle the remaining mozzarella cheese on top.
  9. Bake: Bake the casserole uncovered for 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly golden on top.

Notes

  • Jalapeno is optional; omit or reduce for less heat.
  • Leftover shredded chicken works perfectly for this dish.
  • Use fresh or store-bought salsa verde for convenience.
  • For a spicier kick, add chili powder or cayenne pepper to the sauce.
  • Let the casserole rest for 5-10 minutes after baking for easier slicing.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: Mexican

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