Chicken Enchilada Casserole

Name: Chicken Enchilada Casserole
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 4 bone-in chicken thighs, skinned; 237 milliliters frozen corn kernels, thawed; 9 6-inchs (6-inch) corn tortillas; 79 milliliters chopped fresh cilantro, divided; 6 garlic cloves, minced and divided; 1 teaspoons ground cumin; 1 teaspoons ground red pepper; 2 Tbsps chopped pickled jalapeño pepper; 0 teaspoons kosher salt; 237 milliliters fat-free, lower-sodium chicken broth; 473 milliliters chopped onion, divided; 158 milliliters salsa verde; 28 grams 1/4 cup shredded sharp cheddar cheese; 59 milliliters water

Chicken Enchilada Casserole might be just the main course you are searching for. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 612 calories, 34g of protein, and 33g of fat each. It is a good option if you're following a gluten free diet. This recipe is typical of Mexican cuisine. Autumn will be even more special with this recipe. Head to the store and pick up corn tortillas, chicken thighs, ground cumin, and a few other things to make it today.

Instructions

Preheat oven to 42

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Oven

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add chicken to pan; saut 4 minutes on each side.

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Whole Chicken

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Frying Pan

Place skillet in oven; bake at 425 for 10 minutes or until done.

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Oven

Frying Pan

Remove chicken from pan; let stand 15 minutes.

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Whole Chicken

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Frying Pan

Remove meat from bones; shred. Discard bones.

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Meat

Place chicken in a medium bowl.

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Whole Chicken

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Bowl

Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine.

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Black Pepper

Cilantro

Whole Chicken

Corn

Return pan to medium-high heat.

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Frying Pan

Add 1/2 cup onion; saut 5 minutes, stirring occasionally.

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Onion

Add 3 garlic cloves; saut 30 seconds, stirring constantly.

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Whole Garlic Cloves

Add onion mixture to chicken mixture; stir to combine.

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Whole Chicken

Onion

Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeo in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally.

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Whole Garlic Cloves

Broth

Onion

Salsa

Water

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Sauce Pan

Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Process until smooth.

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Cilantro

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Blender

Heat a large skillet over medium-high heat.

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Frying Pan

Add 2 tortillas; cook 1 1/2 minutes on each side.

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Tortilla

Remove tortillas from pan; repeat procedure with remaining tortillas.

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Tortilla

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Frying Pan

Cut tortillas into quarters.

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Tortilla

Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas.

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Cooking Spray

Tortilla

Whole Chicken

Spread

Salsa

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Baking Pan

Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese.

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Cheddar Cheese

Tortilla

Salsa

Bake at 425 for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro.

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Cilantro

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Oven

Equipment

Ingredients

Servings:

0teaspoons

black pepper 4

bone-in chicken thighs, skinned 237milliliters

frozen corn kernels, thawed 96-inchs

(6-inch) corn tortillas 79milliliters

chopped fresh cilantro, divided 6

garlic cloves, minced and divided 1teaspoons

ground cumin 1teaspoons

ground red pepper 2Tbsps

chopped pickled jalapeño pepper 0teaspoons

kosher salt 237milliliters

fat-free, lower-sodium chicken broth 473milliliters

chopped onion, divided 158milliliters

salsa verde 28grams

1/4 cup shredded sharp cheddar cheese 59milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.