Delectable Chicken Enchilada Casserole II: A Step-by-Step Guide

Chicken enchilada casserole is a fantastic weeknight meal – easy to prepare, endlessly customizable, and a guaranteed crowd-pleaser. This recipe, dubbed “Chicken Enchilada Casserole II”, builds upon the classic, incorporating some unique flavor combinations and streamlined techniques for an even tastier and quicker experience. It’s perfect for busy families, potlucks, or anyone craving a comforting and flavorful Tex-Mex dish. Get ready to dive into layers of cheesy, chicken-filled goodness!

## Why This Recipe Works

This recipe stands out for several reasons:

* **Speed and Simplicity:** We’ve simplified the process by using pre-cooked chicken (rotisserie is ideal!) and layering the ingredients instead of individually rolling enchiladas. This cuts down on prep time significantly.
* **Flavor Depth:** A combination of red and green enchilada sauces provides a complex and balanced flavor profile. We also incorporate cream cheese for extra richness and a smooth, creamy texture.
* **Customizability:** This recipe is a great base for experimenting with different ingredients. Feel free to add your favorite vegetables, beans, or cheeses to make it your own.
* **Make-Ahead Friendly:** You can assemble the casserole ahead of time and bake it later, making it perfect for busy days or entertaining.

## Ingredients You’ll Need

Before you start, gather the following ingredients:

* **Cooked Chicken:** 3 cups, shredded. A rotisserie chicken is the easiest and most flavorful option. You can also use leftover grilled or baked chicken.
* **Corn Tortillas:** 12-15, 6-inch tortillas. Flour tortillas can also be used, but corn tortillas offer a more authentic enchilada flavor and texture.
* **Red Enchilada Sauce:** 1 (10-ounce) can. Choose your favorite brand and heat level.
* **Green Enchilada Sauce:** 1 (10-ounce) can. Again, select a brand you enjoy. If you prefer a milder flavor, opt for a mild green enchilada sauce.
* **Cream Cheese:** 4 ounces, softened. This adds a creamy richness to the casserole.
* **Cheddar Cheese:** 2 cups, shredded. Sharp cheddar provides a robust flavor. You can also use Monterey Jack, Colby Jack, or a Mexican cheese blend.
* **Monterey Jack Cheese:** 1 cup, shredded. Monterey Jack adds a mild, buttery flavor that complements the cheddar. Using a blend of cheeses creates a more interesting flavor profile.
* **Black Olives:** 1/2 cup, sliced. Optional, but adds a salty and briny flavor.
* **Green Onions:** 1/4 cup, chopped. For garnish. Adds a fresh, oniony flavor.
* **Optional Add-ins:** Canned corn, black beans, diced bell peppers, diced tomatoes, jalapenos (for heat).
* **Cooking Spray:** For greasing the baking dish.

## Step-by-Step Instructions

Follow these simple steps to create your delicious Chicken Enchilada Casserole II:

**Step 1: Prepare the Oven and Baking Dish**

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish with cooking spray. This will prevent the casserole from sticking and make it easier to serve.

**Step 2: Soften the Cream Cheese**

If you haven’t already, soften the cream cheese. You can leave it at room temperature for about 30 minutes, or microwave it for 15-20 seconds. Softened cream cheese will be much easier to spread.

**Step 3: Prepare the Tortillas (Optional)**

While this step is optional, briefly heating the tortillas can make them more pliable and easier to work with. You can do this in a dry skillet over medium heat for a few seconds per side, or wrap them in a damp paper towel and microwave for 15-20 seconds. Be careful not to overheat them, or they will become brittle.

**Step 4: Layer the Casserole**

This is where the magic happens! We’ll build the casserole in layers, starting with a base of enchilada sauce.

1. **Enchilada Sauce Base:** Spread a thin layer (about 1/2 cup) of the *red* enchilada sauce evenly across the bottom of the greased baking dish. This prevents the tortillas from sticking and adds flavor to the bottom layer.
2. **Tortilla Layer:** Arrange a layer of tortillas over the enchilada sauce. You may need to tear or cut some of the tortillas to fit snugly in the dish. Aim to cover as much of the bottom as possible. A slight overlap is fine.
3. **Chicken Layer:** Spread about 1/3 of the shredded chicken evenly over the tortillas. Distribute it well to ensure every bite has chicken.
4. **Cream Cheese Layer:** Dot half of the softened cream cheese over the chicken. Don’t worry about spreading it perfectly; it will melt and distribute as the casserole bakes.
5. **Cheese Layer:** Sprinkle about 1/3 of the cheddar cheese and 1/3 of the Monterey Jack cheese over the cream cheese and chicken.
6. **Black Olives (Optional):** Scatter about 1/3 of the sliced black olives (if using) over the cheese.
7. **Repeat Layers:** Repeat layers 2-6 twice more, using the remaining tortillas, chicken, cream cheese, cheddar cheese, Monterey Jack cheese, and black olives. Make sure to alternate between the red and green enchilada sauce for each layer. For example, the first layer of sauce is red, the second layer should be green, and the final layer red again. This creates a balanced and flavorful casserole.
8. **Final Enchilada Sauce Layer:** Pour the remaining *red* enchilada sauce evenly over the top layer of cheese. This will help keep the casserole moist and flavorful.
9. **Final Cheese Layer:** Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top of the enchilada sauce.

**Step 5: Bake the Casserole**

Cover the baking dish tightly with aluminum foil. This will help the casserole cook evenly and prevent the cheese from browning too quickly. Bake in the preheated oven for 20 minutes.

**Step 6: Uncover and Bake**

Remove the aluminum foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The internal temperature of the casserole should reach 165°F (74°C).

**Step 7: Let it Rest**

Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the cheese to set slightly and makes it easier to cut and serve.

**Step 8: Garnish and Serve**

Garnish with chopped green onions and any other desired toppings, such as sour cream, guacamole, or salsa. Serve hot and enjoy!

## Tips and Variations

* **Spice it Up:** Add a pinch of cayenne pepper to the chicken mixture or use a spicier enchilada sauce for a kick.
* **Vegetarian Option:** Replace the chicken with cooked black beans, corn, and chopped vegetables like bell peppers and zucchini.
* **Different Cheeses:** Experiment with different types of cheese, such as pepper jack, queso fresco, or Oaxaca cheese.
* **Add Beans:** Add a layer of cooked black beans or pinto beans for extra protein and fiber.
* **Corn Kernels:** Mix in some canned or frozen corn kernels with the chicken for added sweetness and texture.
* **Make it Creamier:** Stir a dollop of sour cream or Mexican crema into the chicken mixture for extra creaminess.
* **Toppings Galore:** Get creative with your toppings! Some great options include sour cream, guacamole, salsa, pico de gallo, chopped cilantro, pickled jalapenos, and hot sauce.
* **Make Ahead:** Assemble the casserole up to 24 hours in advance and store it in the refrigerator. Add 10-15 minutes to the baking time if baking from cold.
* **Freezing:** The casserole can be frozen before or after baking. To freeze before baking, assemble the casserole in a freezer-safe dish, wrap it tightly in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed. To freeze after baking, let the casserole cool completely, then cut it into individual portions and wrap each portion tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Reheat in the oven or microwave.

## Serving Suggestions

Chicken Enchilada Casserole II is a complete meal on its own, but here are some side dishes that would pair well with it:

* **Mexican Rice:** A classic side dish that complements the flavors of the casserole.
* **Refried Beans:** Another traditional Tex-Mex side.
* **Corn on the Cob:** Grilled or boiled corn on the cob is a simple and delicious side.
* **Salad:** A refreshing salad with a lime vinaigrette helps to balance the richness of the casserole.
* **Guacamole and Tortilla Chips:** A great appetizer to serve while the casserole is baking.

## Nutritional Information (Approximate)

*Note: Nutritional information will vary depending on the specific ingredients used.*

* Calories: Approximately 450-550 per serving
* Protein: 30-40g
* Fat: 25-35g
* Carbohydrates: 30-40g

## Equipment

* 9×13 inch baking dish
* Large bowl
* Measuring cups and spoons
* Knife and cutting board
* Aluminum foil

## Printable Recipe Card

## Conclusion

Chicken Enchilada Casserole II is a delicious, easy, and customizable meal that is perfect for any occasion. With its layers of cheesy, chicken-filled goodness, it’s sure to become a family favorite. So gather your ingredients, follow the steps, and enjoy a taste of Tex-Mex comfort food! This recipe’s flexibility makes it a constant in our meal rotation. Don’t be afraid to adapt it to your family’s tastes. Happy cooking!

Enjoy your delicious and easy to make Chicken Enchilada Casserole II!