Our mouthwatering Chicken Enchilada Casserole is a must-try recipe.
- 1 onion, chopped
- 1 (4 ounce) can diced green chiles
- 2 pounds skinless boneless chicken breast halves - cooked a
- 1 (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can enchilada sauce
- 1 (14.5 ounce) can diced tomatoes with green chile peppers
- 1 pinch garlic powder
- 1 cup chicken broth
- 1 teaspoon chili powder
- 16 ounces processed cheese spread
- 10 (6 inch) corn tortillas
- Carbohydrate 41.1742242333533 g
- Cholesterol 1346.376827424 mg
- Fat 326.47190007824 g
- Fiber 0.998999988555908 g
- Protein 329.9576860512 g
- Saturated Fat 142.050718883429 g
- Serving Size 1 1 recipe (2623g)
- Sodium 905.004132538667 mg
- Sugar 40.1752242447974 g
- Trans Fat 23.0939487971573 g
- Calories 4474 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
- In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!
Constructing baked layered dishes requires managing moisture migration to prevent structural collapse upon serving. When combining processed cheese spread, cream soups, and chicken broth into a single sauce base, thorough initial emulsification over medium-high heat prevents the fats from separating during the subsequent 350 degrees F oven phase.
Layering corn tortillas alternately with sauce mimics lasagna mechanics, absorbing surplus liquid while maintaining distinct strata. Spreading a thin layer of sauce directly on the bottom of the 9x13 inch baking dish stops the bottom tortillas from scorching before the interior reaches serving temperature. Bake until the upper cheese layer bubbles and browns, requiring between 45 minutes and 1 hour depending on initial ingredient temperature. Allowing the casserole to rest for 10 minutes post-bake lets the starches set, ensuring clean portions rather than running layers.
For make-ahead preparation, assemble the dish entirely unbaked and refrigerate it covered for up to 24 hours. When freezing unbaked casseroles, wrap tightly in heavy-duty aluminum foil for up to two months; thaw completely in the refrigerator for 24 hours prior to baking. Avoid the common error of slicing immediately out of the oven, which destroys the structural integrity of the corn tortillas. Reheat individual refrigerated portions in a 325 degrees F oven until warmed through, covering with foil to prevent excessive surface drying.
