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This comforting baked dish blends the heartiness of a casserole with the zesty flair of enchiladas using layers of tortillas instead of rolls. It is creamy cheesy and satisfying making it a reliable dinner any night of the week.
I first made this during a busy week and my kids asked for seconds before I even sat down. Now it is a regular in our house.
Ingredients
- Chopped onion: adds a sweet earthy depth use firm unbruised ones
- Red bell pepper: brings color and mild sweetness pick vibrant ones with tight skin
- Garlic clove: boosts the base with aromatic punch mince it fresh for full impact
- Olive oil: helps bloom flavor from the aromatics choose extra virgin for richness
- Cooked shredded chicken: keeps things hearty and easy use roasted or leftover chicken
- Cream of chicken soup: adds creamy body and saltiness
- Sour cream: makes it tangy and luxurious use full fat for richness
- Whole milk: loosens the sauce to pourable perfection
- Diced green chiles: give gentle heat opt for mild or hot depending on taste
- Ground cumin and dried oregano: add smoky and herbal tones
- Salt and black pepper: balance and lift the overall flavor
- Extra large corn tortillas: hold the structure use fresh pliable ones
- Shredded cheddar cheese: gives melt and tang grate fresh for best texture
Step-by-Step Instructions
- Sauté the Aromatics:
- Heat olive oil in a small skillet over medium heat. Add chopped onion red bell pepper and garlic. Cook for about five minutes until the vegetables are soft and fragrant stirring occasionally to avoid browning.
- Mix the Sauce:
- In a large mixing bowl combine the cooked vegetables with cream of chicken soup sour cream milk diced green chiles cumin oregano salt and pepper. Stir until fully blended and smooth.
- Start the First Layer:
- Place four tortillas flat across the bottom of a nine by thirteen inch baking dish. Slightly overlap them to cover the entire base.
- Add Chicken and Sauce:
- Sprinkle half the shredded chicken evenly over the tortillas. Spoon half the sauce mixture over the chicken making sure to spread it to the edges.
- Add Cheese:
- Scatter half the shredded cheese over the sauced layer distributing it evenly so every bite gets some melt.
- Repeat the Layers:
- Add another four tortillas then layer on the rest of the chicken sauce and cheese in the same order.
- Bake to Finish:
- Place the dish in a preheated three hundred fifty degree oven and bake for thirty minutes until the top is golden and bubbly. Let cool for five minutes before serving to help set the layers.
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Cheddar cheese is my favorite part. I once used a sharp aged version that made the whole dish stand out and my husband still talks about it.
Storage Tips
Keep leftovers in an airtight container in the refrigerator for up to four days. Reheat individual portions in the microwave for two minutes or in a three hundred fifty degree oven for fifteen minutes until hot throughout.
Ingredient Substitutions
Swap sour cream with Greek yogurt for a lighter tang. Use Monterey Jack instead of cheddar if you prefer milder cheese. For a little extra flavor add half a cup of green enchilada sauce into the sour cream mix.
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Serving Suggestions
Serve with a fresh chopped salad and lime wedges. Add a side of seasoned rice or black beans to round out the plate. This dish pairs well with a cold fizzy beverage or a mild salsa.
Cultural Context
This enchilada bake is a twist on traditional Mexican enchiladas adapting the rolled tortilla concept into a layered format more familiar in American casseroles. It blends tex mex ingredients in a family friendly form.
Frequently Asked Questions About Recipes
- → Can I make this dish ahead of time?
Yes, you can assemble it a day or two in advance. Wrap it tightly and refrigerate. Add 10 extra minutes to baking time if cooking from cold.
- → How should I reheat leftovers?
Reheat in the microwave in 30-second intervals or in a 350°F oven for 15 minutes until hot and bubbly.
- → Do I need to roll the tortillas?
No, this dish uses a layered method similar to lasagna. The tortillas are placed flat between layers of filling.
- → Can I use pre-shredded cheese?
Yes, but for best melting results and flavor, freshly shredded cheese is recommended.
- → Can I substitute the sour cream?
You can use part green enchilada sauce or Greek yogurt if you want to reduce richness or change the flavor profile.