Easy Chicken Enchilada Casserole - Layered, New Mexican Style

Cooked chicken: Shredded chicken is the base protein for this casserole, providing a tender and flavorful filling.

Red enchilada sauce: This sauce adds a rich, tangy flavor and a beautiful red color to the dish.

Shredded cheese: Cheese melts over the casserole, creating a gooey, delicious topping.

Corn tortillas: These tortillas form the layers of the casserole, giving it structure and a traditional taste.

Sour cream: Sour cream is served on top, adding a cool, creamy contrast to the warm, spicy casserole.

Diced green chilies: These chilies add a mild heat and a burst of flavor to the chicken mixture.

When layering the corn tortillas in the casserole, lightly toast them in a dry skillet beforehand. This will help prevent them from becoming too soggy during baking and will add a nice texture to the final dish.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it an excellent substitute.

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu can mimic the texture of shredded chicken when properly seasoned.

• red enchilada sauce - Substitute with green enchilada sauce: Green enchilada sauce offers a different but equally delicious flavor profile, often with a bit more tanginess.

• red enchilada sauce - Substitute with salsa roja: Salsa roja can provide a similar consistency and flavor, though it may be a bit spicier.

• shredded cheese - Substitute with queso fresco: Queso fresco offers a milder flavor and a crumbly texture that works well in casseroles.

• shredded cheese - Substitute with vegan cheese: For a dairy-free option, vegan cheese can provide a similar melt and flavor.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used for a slightly different texture and flavor.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier alternative with a similar texture.

• sour cream - Substitute with Greek yogurt: Greek yogurt provides a similar tangy flavor and creamy texture but with added protein.

• sour cream - Substitute with cashew cream: For a dairy-free option, cashew cream offers a rich and creamy texture.

• diced green chilies - Substitute with poblano peppers: Poblano peppers provide a similar mild heat and can be diced to match the texture.

• diced green chilies - Substitute with jalapeños: For a spicier option, diced jalapeños can be used, though they will add more heat.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the tortillas soggy.
• For short-term storage, transfer the casserole to an airtight container and refrigerate. It will stay fresh for up to 3 days.
• If you plan to enjoy the casserole later, consider freezing it. Wrap the entire dish tightly in plastic wrap, followed by a layer of aluminum foil. This double-layer protection helps prevent freezer burn.
• Label the wrapped casserole with the date and contents to keep track of its freshness.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.
• Preheat your oven to 350°F (175°C) and bake the thawed casserole for about 20-25 minutes, or until heated through.
• If reheating from frozen, cover the casserole with foil and bake for 45-50 minutes, removing the foil for the last 10 minutes to allow the cheese to become bubbly and golden.
• For individual servings, slice the casserole into portions before freezing. Wrap each piece in plastic wrap and store in a freezer-safe bag. This makes it easy to reheat single servings in the microwave or oven.
• To reheat in the microwave, place a portion on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on high for 2-3 minutes, or until hot.
• Always check the internal temperature of the casserole to ensure it reaches at least 165°F (74°C) for safe consumption.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken enchilada casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Bake for 20-25 minutes, or until heated through. For a crispy top, remove the foil during the last 5 minutes of baking.
  5. Let it cool for a few minutes before serving with a dollop of sour cream.

• Microwave Method:

  1. Place a portion of the casserole on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. If not fully heated, continue to microwave in 30-second intervals until hot.
  5. Allow it to sit for a minute before enjoying with a side of sour cream.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place a portion of the casserole in the skillet, breaking it up slightly to ensure even heating.
  4. Cover the skillet with a lid and cook for 5-7 minutes, stirring occasionally.
  5. Once heated through, transfer to a plate and top with sour cream.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place a portion of the casserole in the air fryer basket.
  3. Heat for 5-7 minutes, checking halfway through to ensure even heating.
  4. If needed, continue to heat in 2-minute intervals until hot.
  5. Serve immediately with a generous spoonful of sour cream.

• Oven: Used to bake the casserole at a consistent temperature of 375°F (190°C).

• Mixing bowl: Needed to combine the shredded chicken, enchilada sauce, and diced green chilies.

• Baking dish: The vessel in which the casserole is assembled and baked.

• Measuring cups: Essential for accurately measuring the chicken, enchilada sauce, cheese, sour cream, and green chilies.

• Spatula: Useful for spreading the enchilada sauce and chicken mixture evenly.

• Cheese grater: If you are shredding your own cheese, this tool will be necessary.

• Knife: Needed for dicing the green chilies if they are not pre-diced.

• Cutting board: Provides a safe surface for dicing the green chilies.

• Aluminum foil: Optional, but can be used to cover the casserole if the cheese starts to brown too quickly.

• Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.

Use rotisserie chicken: Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.

Pre-shredded cheese: Opt for pre-shredded cheese to cut down on prep time.

Ready-made enchilada sauce: Utilize store-bought enchilada sauce to avoid making it from scratch.

Layer efficiently: Lay out all your ingredients before starting to assemble the casserole for a smoother process.

One-dish cooking: Use a baking dish that can go from oven to table to minimize cleanup.