Are you tired of the same old dishes and looking for something to revamp your weeknight dinners? Or maybe you’re planning a weekend dinner party and want to surprise your guests with a meal that’s out of the ordinary? Then look no further! This Shredded Chicken-Enchilada Casserale is a mouthwatering fusion of Mexican and Italian cuisine, promising to bring a fresh wave of flavors to your dining table.
This lasagna-inspired casserole swaps out traditional elements like noodles and marinara sauce for an exciting mix of corn tortillas and a homemade cumin and chili-spiked tomato sauce. A generous helping of sautéed vegetables and shredded chicken is layered between the tortillas, topped with a dollop of light sour cream. It’s a perfect dish to feed a crowd, completely ready in under 1 1/2 hours. But enough chit-chat, let’s get down to business and learn how to prepare this culinary delight!
How to Prepare Shredded Chicken-Enchilada Casserole
Creating this casserole might seem like a daunting task, but don’t worry. We’ll take it one step at a time. The recipe combines the heartiness of a casserole with the layered charm of lasagna, while keeping it a bit lighter. The combination of shredded chicken, fire-roasted tomatoes, and a delicious blend of spices guarantees a unique experience for your taste buds. So, without further ado, let’s dive into the details.
Ingredients for Shredded Chicken-Enchilada Casserole
- 2 sprays of cooking spray
- 1.5 tablespoons of virgin olive oil
- 3 cups of freshly chopped onions, keep them separate
- 1 pound of cremini mushrooms, thinly sliced (1/4-inch thick)
- 2 medium-sized fresh zucchini, halved and sliced (1/4-inch thick)
- 1.5 teaspoons of sea salt, keep them separate
- 28 ounces of fire-roasted diced tomatoes (canned, keep the juice)
- 1 whole canned chipotle pepper in adobo sauce, finely chopped (optional)
- 4 medium-sized garlic cloves, crushed
- 2 teaspoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 12 ounces of cooked chicken breasts (skinless and boneless), shredded
- 18 small corn tortillas (4-inches each)
- 6 ounces of reduced-fat cheddar or jack cheese, shredded
- 3/4 cup of light sour cream
Directions for Shredded Chicken-Enchilada Casserole
The procedure to make this casserole is simple and straightforward, starting with preheating the oven and preparing the veggies, then moving on to the assembly and baking of the casserole. Follow these step-by-step directions to create your very own Mexican fusion dish:
- Preheat your oven to 425°F. Lightly spray a 9×13 inch baking dish with cooking spray.
- Warm the olive oil in a large non-stick frying pan over medium heat. Add 2 cups of chopped onions and sauté until they turn slightly translucent, which usually takes around 2-3 minutes. Add in the mushrooms, zucchini and a half teaspoon of sea salt, and continue to cook until the veggies are tender, usually taking around 15-20 minutes.
- While your vegetables are cooking, it’s time to prepare the sauce. Combine the tomatoes, chipotle, the remaining cup of onion, garlic, chili powder, cumin, oregano, and the remaining teaspoon of sea salt in a blender. Blend until you have a smooth mixture.
- Transfer your cooked vegetables to a medium-sized bowl and mix in the shredded chicken along with 1 cup of your homemade sauce.
- Begin assembling the casserole by spreading half a cup of the sauce at the bottom of the baking dish. Arrange 6 tortillas on top, ensuring they overlap. Layer half the chicken and vegetable mix and sprinkle half a cup of cheese on top. Repeat this process with 6 more tortillas, the remaining chicken mix and another half cup of cheese. Finally, arrange the last 6 tortillas on top, spread the remaining sauce over them, and sprinkle with the rest of the cheese. Bake until the top is golden brown and the sauce is bubbling, which should take about 15-20 minutes.
- After removing the casserole from the oven, let it cool for 5-10 minutes before serving.
- Top each portion with a tablespoon of light sour cream and serve.
And there you have it! An authentic, homemade Shredded Chicken-Enchilada Casserole that’s sure to impress. Serve a slice of this casserole with a side of angel hair coleslaw, dressed with lime juice and roasted pepitas, for a complete, satisfying meal.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to a day in advance. Just assemble everything, cover it tightly, and refrigerate. Before serving, let it sit at room temperature for about 20 minutes and then bake as directed.
What’s the best way to store leftover casserole?
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. You can reheat individual portions in the microwave or put the whole casserole back in the oven at 350°F until warmed through.
Can I use a different type of meat?
Of course! While this recipe calls for chicken, you can easily substitute it with shredded pork or beef, or even a vegetarian protein like tofu or beans.
Is this dish spicy?
The level of spice in this dish largely depends on your choice of chili powder and whether you decide to use the optional chipotle pepper. Adjust these elements to your personal taste.
Can I freeze this casserole?
Yes, this casserole freezes well. Once cooled, slice the casserole into individual portions, wrap each portion in foil, and freeze. They can be reheated in the oven or microwave.
We hope you enjoy making and eating this delicious Shredded Chicken-Enchilada Casserole. It’s a versatile dish that’s perfect for any occasion, be it a casual family dinner or a festive gathering. Happy cooking!
Shredded Chicken-Enchilada Casserole
Ingredients
- 2 sprays of cooking spray
- 1.5 tablespoons of virgin olive oil
- 3 cups of freshly chopped onions keep them separate
- 1 pound of cremini mushrooms thinly sliced (1/4-inch thick)
- 2 medium-sized fresh zucchini halved and sliced (1/4-inch thick)
- 1.5 teaspoons of sea salt keep them separate
- 28 ounces of fire-roasted diced tomatoes canned, keep the juice
- 1 whole canned chipotle pepper in adobo sauce finely chopped (optional)
- 4 medium-sized garlic cloves crushed
- 2 teaspoons of chili powder
- 2 teaspoons of ground cumin
- 1 teaspoon of dried oregano
- 12 ounces of cooked chicken breasts skinless and boneless, shredded
- 18 small corn tortillas 4-inches each
- 6 ounces of reduced-fat cheddar or jack cheese shredded
- 3/4 cup of light sour cream
Instructions
- Heat your oven to 425°F. Lightly spray a 9x13 inch baking dish with cooking spray.
- Over medium heat, warm the olive oil in a large non-stick frying pan. Once the oil begins to glimmer, add 2 cups of chopped onions and sauté until they turn slightly translucent, usually around 2-3 minutes. Toss in the mushrooms, zucchini and a half teaspoon of sea salt. Continue to cook, stirring periodically, until the veggies are tender, around 15-20 minutes.
- While your vegetables are cooking, it's time to prepare the sauce. Combine the tomatoes, chipotle, the remaining cup of onion, garlic, chili powder, cumin, oregano, and the remaining teaspoon of sea salt in a blender. Process until you have a smooth mixture.
- Transfer your cooked vegetables to a medium-sized bowl and mix in the shredded chicken along with 1 cup of your homemade sauce.
- Begin assembling the casserole by spreading half a cup of the sauce at the bottom of the baking dish. Arrange 6 tortillas on top, ensuring they overlap. Layer half the chicken and vegetable mix and sprinkle half a cup of cheese on top. Repeat the layering process with 6 more tortillas, the remaining chicken mix and another half cup of cheese. Finally, arrange the last 6 tortillas on top, spread the remaining sauce over them, and sprinkle with the rest of the cheese. Bake until the top is golden brown and the sauce is bubbling, which should take about 15-20 minutes.
- After removing the casserole from the oven, let it cool for 5-10 minutes before serving.
- Serve each portion with a tablespoon of light sour cream on top.
- Serving suggestion: 1/12th of the casserole along with a tablespoon of sour cream.
