Chicken Enchilada Lasagna
This is an adaptation of a recipe my husband grew up on and that we made a lot in our early marriage. I dont cook with a lot of cream soups these days so Id forgotten about the enchilada casserole until recently when I pulled out an old family cookbook. I made it again, of course freezing one for later, and my kids loved it. In fact my picky five-year-old claimed it was the BEST THING EVER. I served it with a sides of warm black beans, tortilla chips, and plenty of salsa
This is an adaptation of a recipe my husband grew up on and that we made a lot in our early marriage. I dont cook with a lot of cream soups these days so Id forgotten about the enchilada casserole until recently when I pulled out an old family cookbook. I made it again, of course freezing one for later, and my kids loved it. In fact my picky five-year-old claimed it was the BEST THING EVER. I served it with a sides of warm black beans, tortilla chips, and plenty of salsa
- Carbohydrate 147.123453651867 g
- Cholesterol 134.632423153561 mg
- Fat 54.7818839086936 g
- Fiber 9.08034127564062 g
- Protein 55.595166178149 g
- Saturated Fat 22.017657846457 g
- Serving Size 1 1 Serving (596g)
- Sodium 2791.58988068066 mg
- Sugar 138.043112376226 g
- Trans Fat 3.19685291836929 g
- Calories 1316 calories
Step-by-step
- In a bowl, mix soups, sour cream, chiles, and cumin.
- In a 9? baking dish, layer lasagna-style: soup mixture, chicken, cheese, tortilla.
- Repeat 2 times, ending with cheese.
- Bake uncovered, at 425F for 25-30 minutes or until cheese is bubbly and enchiladas are heated through.
- Serve with salsa if desired.
- Freezing Directions: After preparing, do not bake. Instead, seal, label, and freeze.
- To serve: Thaw in fridge then bake as directed above.
Adapting the Base Mechanics
Exchanging standard corn tortillas for flour tortillas alters the structural integrity of the dish by creating a softer, more pliable barrier that absorbs moisture differently during baking. When mixing the 10.5 ounces of cream of chicken soup with an equal measure of cream of celery soup, sour cream, diced green chilies, and ground cumin, whisk thoroughly to distribute the spices evenly before constructing the layers in a 9-inch baking dish. Although flour tortillas prevent the dish from becoming crumbly, they lack the characteristic earthy flavor of traditional masa wrappers, meaning the heavy reliance on the 2 cups of shredded Mexican blend cheese and green chilies carries the entire profile. Cooking at 425 degrees Fahrenheit for 25 to 30 minutes triggers the necessary Maillard browning on the top cheese layer while ensuring the center reaches serving temperature.
Freezing Mechanics and Accompaniments
Assembling this casserole without baking allows for direct freezer storage, provided the dish is tightly wrapped to prevent freezer burn and thawed completely in the refrigerator prior to cooking. Pairing the rich, dairy-heavy profile with acidic accompaniments like fresh salsa cuts through the high fat content derived from the sour cream and two condensed soups. Tortillas chips and warm black beans offer textural contrast and plant-based fiber that balance the soft mouthfeel of the layered flour shells and melted cheese.
