Mccarrick'S Chicken Enchilada Casserole
A hearty chicken enchilada casserole with flavorful tomato and chili sauce, melted cheddar, and tender chunks of chicken, perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- In a large frying pan, brown chicken breasts and chopped onion in 2 tablespoons of oil.
- Add tomato puree and chili powder. Cover and simmer for 1 to 2 hours.
- Shred the cooked chicken into small pieces.
- Shred the Cheddar cheese into three equal piles.
- Reserve 2 tablespoons of enchilada sauce in a separate dish.
- Layer the ingredients in a casserole dish: tortillas, chicken mixture, green chiles, enchilada sauce, and cheese.
- Repeat layers as desired, finishing with cheese on top.
- Bake at 350°F (175°C) for 30-40 minutes until bubbly and cheese is melted and golden.
Tips & Substitutions
For added flavor, consider marinating the chicken in lime juice and garlic before cooking. You can substitute the Cheddar cheese with Monterey Jack for a milder taste. If you want more heat, add diced jalapeños or use a spicier enchilada sauce. This dish can also be made vegetarian by using black beans instead of chicken, adapting it for vegetarian recipes.
Serving Suggestions
Serve this hearty casserole with a side of guacamole dip casserole for a refreshing contrast. A simple green salad or some Mexican rice complements it nicely. For a complete meal, consider pairing it with a side of Quick Chili Con Queso for an extra cheesy experience.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave individual portions or place the casserole back in a preheated oven at 350°F (175°C) for about 20 minutes, covering it with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Mccarrick'S Chicken Enchilada Casserole contains roughly 559 calories, with 20g protein, 61g carbohydrates, and 28g fat. It is an excellent source of protein (40% of the Daily Value), vitamin A (37% of the Daily Value), and calcium (32% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 1219mg per serving (53% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken can save you time and add extra flavor. Simply shred the meat and mix it with the enchilada sauce and spices before layering it in the casserole.
How can I make this dish spicier?
To increase the heat, add diced jalapeños or use a spicier enchilada sauce. You could also mix in some hot sauce or cayenne pepper to the chicken mixture for an extra kick.
Can I freeze the enchilada casserole?
Yes, this casserole freezes well. Allow it to cool completely, then wrap it tightly in foil or store it in a freezer-safe container. It can be frozen for up to three months. Thaw in the refrigerator before baking.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).