Monday, August 12, 2013

White Chicken Enchilada Casserole

This is a fantastic short cut recipe for White Chicken Enchiladas.  I've always love enchiladas, but I feel like I roll all those enchiladas in neat little rows only to accidentally cut them while serving. Maybe I just need better enchilada serving skills?

Either way, I developed this recipe when I was a Pampered Chef consultant, where I highlighted making this in the microwave, but the omission of rolling and stuffing the tortillas saves just as much time as using the microwave.  

I thought about totally rewriting the recipe without the microwave instructions, but it does get dinner on the table faster.  And obviously, if you don't have these products, just make the substitutions necessary. (This is not a Pampered Chef recipe.)

I pretty much use the oven and stove top now because we prefer the brown cheese.  That browned cheese goodness on the top that only comes from the oven.

Here are some how to photos using a 9x13 pan.

After you make the Salsa Verde white sauce, add a small amount to the bottom of an 9 x 13 pan and top with torn tortillas.  Each layer will take about 6 small corn tortillas.

Next add the black beans.

Follow with sauce, Monterrey Jack cheese and another layer of tortillas. Top that with chicken breasts that have been pulsed in a food processor or a chopped rather finely with a food chopper.

Finish with more sauce on top of chicken and top with cheese.

Cook in oven for 20 minutes at 375 degrees followed by 3 minutes under the broiler if you need to. My oven does not get a nice brown top unless I use the broiler. I must thank my dear friend, Carrie for that tip!

If you are using a microwave and the Deep Covered Baker, finish with cooking for 2-4 minutes with lid on.  Because the baker is smaller and taller you will use more layers. 

This recipe is written with gluten free options and that's also the way I make it.

White Chicken Enchilada Casserole


24 Corn tortillas, about
1/2 cup onion chopped, optional
1 can black beans

1/4 tsp cumin
2 tbsp lime juice
2 cups cooked, chopped grilled chicken
4 cups shredded Monterrey Jack cheese

1 cup shredded Colby jack cheese
3 Tbsp. butter
3 Tbsp. flour or 1 1/2 tbsp corn starch
1 1/2 cups chicken broth or 1 cup if using cornstarch
1 cup sour cream
6 tbsp green salsa verde

Chicken Marinade

1 tbsp fresh Cilantro, chopped
Mexican seasoning, enough to sprinkle lightly on both sides
Cumin, enough to sprinkle lightly on both sides
lime juice, about 1/2 lime
Salt and chipolte pepper

1. Marinate chicken in a little lime juice and Mexican spices (I used Mrs Dash Southwest seasoning, salt, and cumin). Grill, either using a grill pan or an outdoor grill.  Cool and chop chicken with finely with a food chopper or knife.

2. Preheat oven to 375 degrees. Grease a 9x13 casserole if using oven. Otherwise, if using microwave, spray deep covered baker with cooking spray.

3. Drain beans and cook with about 2 tbsp lime juice, salt and 1/4 tsp cumin
in a microwave in bowl/pot for 2 minutes on high.

4. For a gluten free meal, use cornstarch and heat butter and chicken broth in a small saucepan. Once hot and bubbly add starch mixed with 1/2 cup water or chicken broth and allow to thicken.

Flour Version: In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.

5. Stir in sour cream and green salsa. Do not bring to boil, you don't want curdled sour cream. Add cilantro.

6. If using a 9x13 casserole, spray with cooking oil.
Layer pan starting with a little sauce and torn tortillas to cover pan. Next spread the beans and top with sauce and cheese. Add another layer of tortillas and top with chicken pulsed in a food processor or food chopper. Finishing with sauce and cheese.

If using a deep covered baker,  starting with a little sauce and torn tortillas to cover pan. Next spread half of the beans and top with sauce and cheese. Add another layer of tortillas and top with most of the chicken, sauce and cheese. On the last layer, distribute beans and chicken over layer of tortillas. Top with sauce and plenty of cheese.

7. Bake 30 minutes at 375 degrees and then under high broil for 3 min, to brown the cheese if necessary. Or if using the microwave in Deep Covered Baker, covered for 2-4 minutes with lid on.

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  1. In the oven now! Easy to put together! Loved the ingredients I was using...

  2. Made this for dinner tonight. It was a HUGE hit! We all loved it! My husband and son declared that the search for the perfect chicken enchilada casserole is officially over! Thanks so much for a fabulous recipe! It's perfect!