Quarantine Enchilada Casserole

Well, the people have spoken. I posted this on Facebook and it was probably our most popular recipe request yet. Casserole. Y’all are killing it out there in quarantine.

I personally really like a GOOD casserole, and what I mean by GOOD is NOT soggy, overly saturated in goop, salty, and generic. Getting texture into casserole is hard work but it can be done with commitment. A lot of the ingredients below can be substituted if need be, but these are some of the ingredients I have been able to find very easily in the grocery stores. I have seen recipes similar to this one where it is made in a Crock Pot and as much as I love and adore my Crock Pot I would not recommend one for this recipe. Now, you will need a Crock Pot or Soup Pot to make the chicken, but the casserole should not go in either. Stick to the oven for this.

Ingredients:

  • 12-16 Corn Tortillas
  • Green Onions (Sliced)
  • Shredded Chicken Thighs
  • 24oz Enchilada Sauce (Your Preference)
  • 3 Cups of shredded Mexican Blend Cheese
  • 1 Can of Black Beans
  • 2 Cups of Frozen Corn
  • 4 Tablespoons of Butter
  • 1 Large White Onion (Diced)
  • 6 Cloves of Garlic (Diced)
  • Oven
  • Large Casserole Dish

How To:

  1. This can be a one day recipe, but I stretched into two. I first cooked my raw chicken thighs in the enchilada sauce, diced onion, and garlic in the Crock Pot on low for 12 hours. Yes, 12 hours!
  2. I shredded the chicken while still hot and then put everything from the Crock Pot (sauce, onions, garlic, chicken) into a Tupperware container and into the fridge. I personally think this casserole is so much easier to put together when the ingredients are cold. You could absolutely fully assemble once the chicken was cooked ……. but I was lazy ….. and my laziness was fruitful in this case.
  3. Preheat your oven to 350 degrees and grease your casserole dish. I am going to make the layering simple. First, layer sauce on the bottom of the pan before adding ANY other ingredients. I added half a cup of sauce to my 12×8 casserole pan – just enough to coat the bottom.
  4. Layer your corn tortillas – there will be overlap and that is okay – we are literally trying to fit rounded objects into a square pan!
  5. Next – add your shredded chicken. “Oh but Krystal my shredded chicken is mixed into my sauce”. Precisely. You can use a slotted spoon so you don’t over saturate, but we ultimately want sauce and not dry chicken! Sprinkle your black beans, frozen corn, and a generous amount of cheese. Now, add another 1/2-1 cup of sauce by itself.
  6. Repeat all these steps until your reach nearly the top of your dish. I personally fit three layers. I did not but wish I had placed one more layer of JUST tortillas, then sauce, and topped with cheese. I think this would have added a nice crunchy layer on top of the casserole – you are more than welcome to try it! Dollop your tablespoons of butter all over the top of the casserole – if you don’t it’s disrespectful!
  7. Casserole goes into the oven for 40-60 minutes – remember all your ingredients were cold so this will take longer to heat up and saturate with sauce. I think having the cold ingredients helped it from getting soggy but I am not a scientist so that is just my theory.
  8. Broil the casserole for the last 5-10 minutes to get that crispy cheese and crunchy top.
  9. The most important part – please please please DO THIS. Let the casserole sit for 10 minutes once you get it out of the oven. I don’t care if you stare and drool at it the whole damn 10 minutes, but do not touch it! Do not cut into it until that 10 minutes has passed. Again, not a scientist, but just like lasagna if you wait the allotted time the casserole actually soaks up all the extra sauce and doesn’t fall apart into mush when you serve. We all know what I am talking about right? When you cut into a lasagna right out of the oven and it looks more like lasagna soup on your plate than a layered pasta dish. Same will occur here. Have patience my friends!
  10. Serve and garnish with your green onions to serve as a nice refreshing crunch. I also had sour cream with mine. Avocado would be lovely. As always tag us or let us know if you make this recipe! It’s a winner!
The layers!
Before the oven!
The After! Do you see the layers?! Yes, we eat on paper plates – get over it!

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