Super-Easy Chicken Enchilada Casserole Recipe

Because you've been combing the Internet, looking for a new Mexican-inspired dish to serve at your best friend's cousin's girlfriend's birthday party-you have landed here on this page, checking out the fundamentals of the Chicken Enchilada Casserole. Though there are probably a million different variations, this is a dish that I've come to adore, because essentially, it's like having an entire Tex Mex Chicken Enchilada dinner all in one dish.

You won't find the dish to be terribly difficult to make. But because there are lots of working parts, you'll see that it can be rather involved-even more so, if you prepare certain parts from scratch.

The ingredients you'll need for a basic casserole are as follows:

Rice
Black beans
Green chile enchilada sauce
Sour cream
Corn
Flour tortillas
Cheddar cheese
Fresh cilantro
Onions
Chicken breast
Ground cumin, chili powder, salt, pepper OR Taco Seasoning
Black olives (optional)
Diced tomatoes
Diced red bell peppers

Let's Get Started...

First, prepare the rice, black beans, and corn. I tend to cook about a cup and a half of parboiled (like Uncle Ben's) long grain rice. Add the canned (or fresh) black beans. Canned, frozen, or fresh corn will suffice for this recipe as well. These three items will be combined, as one of the layers of the casserole. For extra flavor, add the finely diced red bell pepper and chopped cilantro to the rice/beans mixture. Allow to sit.

The main ingredient will of course be the chicken filling. Sauté the chicken breast tenders/pieces in a large skillet. Season the chicken with the taco seasoning. If you want to skip the added sodium (and preservatives) typically found in taco seasoning, adding chili powder, cumin, salt and pepper will yield similar results. To the chicken, add diced onions, one can of green chile sauce, and two tablespoons of sour cream. Simmer for a few minutes, or until the sauce slightly thickens. The resulting mixture should be viscous and creamy with succulent pieces of flavored chicken swimming about.

"Building" the Casserole...

Now, you're ready to begin assembling the enchilada casserole. Coat the inside of an oven-safe casserole dish with non-stick oil spray. Begin layering the flour tortillas along the bottom. Cover with the rice/corn/bean mixture. Sprinkle with shredded cheese. Follow up with another layer of flour tortillas and then cover with the creamy chicken mixture. Again, layer the tortillas; then sprinkle more cheese. Continue as you would when making lasagna. Top with more shredded cheese. Then, garnish with red peppers, diced tomatoes, black olives (optional), and cilantro. Bake for approximately 20 minutes, or until the cheese melts. To get the top layer a nice, golden brown, broil for just a few seconds. (Careful with this part, or you risk burning the top layer.)

The Chicken Enchilada Casserole tastes quite rich, and is especially decadent when garnished with a dollop of sour cream and salsa. This dish is great for potluck functions, or even during the holidays. Don't be surprised if you're "in charge" of this dish at family functions from now on...

SOURCES:

My kitchen
Food Network channel
www.kraft.com