Best Chicken Enchilada Casserole
Simply delicious - the best Mexican enchilada casserole - Swiss style!
Growing up in a western state, we knew enough of Mexican food and eventually ate enough of it to acknowledge a good enchilada when we had one. But long before we knew how to make them, my mother started baking this chicken enchilada casserole. Her friends must have lifted a quizzical eyebrow at first sight as they considered this brash culinary creation which was ahead of their time at least. But Mom was ever the culinary adventurer. Imagine….beef stroganoff, lasagna and Hungarian goulash as being “avant-garde”. But so it was in her heydey and we lucky beneficiaries of her cooking opened our palettes to the flavors and textures of Mexican food and they’ve never been sorry!
My sister’s mother-in-law, a first-generation immigrant from Mexico, later taught us to make individual chicken enchiladas, the authentic rolled-up kind in a white cream sauce, topped with white cheese with the sparkle of green chiles, often known as the simple “enchiladas suizas”. This casserole uses the same ingredients with the addition of a blend of Tex Mex cheeses, which includes the orange cheddar Give me these ingredients in any order, compilation or combination and I am happy. Isn’t that what a casserole is - an easier construction of the original, with an even distribution of the ingredients throughout, that can be cut into neat servings, suggesting that a fork might be best used in the eating? Truth be told, I will tackle a chicken enchilada presented in any form, but this one is a winner, a rich, creamy, cheesy one that hits all the right notes to create at least a bit of “mariachi” music in your soul!
chicken enchilada casserole
2 cups shredded cooked chicken
1 cup finely chopped onion
3 cloves garlic, finely minced
1 small can diced green chiles
3 tablespoons butter
3 tablespoons flour
2 cups rich chicken broth (or 1 tablespoon bouillon paste with 2 cups water)
1 cup whole milk or half and half
3/4 cup sour cream, at room temperature
salt and pepper to taste
12 corn tortillas
oil for frying
2 - 3 cups shredded cheddar cheese, Colby jack or Mexican combo
-In a medium skillet, add 2 tablespoons butter and allow to melt. Add onion and saute over medium-high heat about 5 minutes until onions are soft. Add garlic and continue sauteing for another minute. Stir in flour for another 2 minutes, then pour in the bouillon and milk and continue to cook until mixture comes to a boil and thickens, stirring frequently. Add green chiles and then season to taste with salt and pepper. (For a spicy version add dried chili pepper flakes or cayenne pepper to taste.)
-Slowly stir in sour cream until smooth. Stir in shredded chicken and set aside.
-In a medium skillet heat about 1/4 inch of oil over high heat until shimmery. Add tortillas one at a time, flash-frying on each side (about 20 seconds per side) then place on a paper towel to drain.
-In a 9 x 13 baking dish place about 1/2 cup creamy chicken filling and spread to cover the bottom of the dish. Layer with 6 of the fried corn tortillas to cover the bottom. Pour half of the chicken filling over the corn tortillas then sprinkle with half of the shredded cheese. Repeat the layering process once more.
-Bake in 350 degree oven for about 25 minutes until cheese is melted and sauce is bubbly. (If cheese browns too quickly, cover top loosely with a sheet of foil.) Remove from oven and allow to cool at least 5 minutes before serving. Garnish with thin strips of red or green pepper, green onions or thin strips of fried corn tortillas. Serves 8 - 10.
Flash fry corn torillas on each side.
Layer cream chicken filling with tortillas and cheese in casserole dish.
Prepare cream and chicken filling then stir in sour cream.
Garnish baked casserole with pepper and fried tortilla strips.
Grab a fork and dig in!
