Ok y’all, I know you might be thinking that I am a Chef so why am I making a casserole? But once you make this Enchilada Casserole you will understand. I don’t do a ton of casseroles, but this one ranks high with my family. And I have to say, I really do enjoy it a lot!
It provides such a great mix of flavors that bounce around in your mouth. From the savory and delicate roast chicken to the sweet and tangy sautéed corn. There is something for everybody here and I can pretty much guarantee that they will love it.
Assembling your Enchilada Casserole
This dish really provides you with two great recipes in one. It starts with the casserole base, then the addition of the street corn topping takes it to the next level. You could even use the street corn as a stand alone recipe.
If you want to add it to your repitoure as a singular recipe, just top it with a little bit of queso fresco and some Mexican crema and your all set.
Just like any classic casserole, this is a mixture that you bring together in a bowl or in the bottom of your casserole dish and throw in the oven to bake. But, the beauty of this casserole is that it is one you can make all year. It will give you that big bear hug in the cooler months, but it satisfies the tastebuds in the warmer months as well.
The key difference in my recipe, is that I use a bag of tortilla chips and crunch them up to use as my binder. I love this method because it holds everything together, while providing flavor and texture at the same time.
Another note that I want to mention to you here is the use of the chicken stock in the recipe. I usually start with a splash of about 1 cup around my bowl while I am combining my mixture. The key here is to just thin the mixture enough so that it isn’t pasty, yet not watery.
When the casserole is finished cooking, it should still be soft, but not runny. And because everything in the casserole is already cooked, you just have to cook it until it is warmed through. I let it sit for about 10 minutes to cool and allow it to firm up, then cut and serve.
- Shredded Chicken
- Greek Yogurt
- Cream of Chicken Soup
- Chicken Stock
- Hatch Green Chiles
- Pico de Gallo
- Fresh Limes
- Seasoned Tortilla Chips
- Mixed Sweet and White Corn, frozen
- Yellow Onion
- Butter or Olive Oil
- Tajin Chili Lime Seasoning
- Cotija Cheese
I make my own cream of chicken soup that I use for this recipe. Feel free to use a can if that is more your speed. Get my recipe for homemade Cream of Chicken Soup here.
Creamy Chicken Enchilada Bake
- 2 lb shredded chicken
- I use a rotisserie or pre-shredded from Costco
- 1 c Plain Non-Fat Greek Yogurt
- 1 can Fat-Free Cream of Chicken Soup
- Chicken Stock as needed
- ½ c Hatch Green Chiles
- 1 c pico de gallo
- 2 Fresh Limes
- 1 bag Seasoned Tortilla Chips crushed (I use Tostitos Jalapeno or Lime)
- 1 bag Mixed Sweet and White Corn Frozen not canned
- 1 bunch fresh Cilantro
- 1 lg Sweet Yellow Onion
- 1 TBSP Butter or Olive Oil
- Tajin Chili Lime Seasoning
- ½ round Cotija Cheese
- Preheat oven to 425 degrees Fahrenheit and prepare a baking dish with cooking spray.
- Dice onion in a small to medium chop.
- Finely chop cilantro and set aside for later use.
- Slice the cotija cheese and set aside.
- Warm your butter or olive oil in a saute pan over medium heat, add onion and cook until translucent, 2-3 minutes.
- Add in your corn and cook until just warmed through.
- Season with tajin, salt, and pepper to taste. Add a squeeze of lime if you like it a little more on the tangy side.
- In a large bowl or your baking dish, combine chicken, yogurt, soup, green chilis,
- pico, the juice of 1 lime, crushed chips and 1-2 TBSP cilantro to your taste. Thin the mixture slightly with about 1 cup of chicken stock. Use as needed.
- Season with salt, pepper, and Tajin and mix well.
- Level out in your baking dish and top with corn mixture.
- Top with Cotija Cheese and Cilantro.
- Place on center rack of oven and bake until warmed through 30-45 minutes.
MORE OF MY RECIPES HERE!
MY FAVORITE KITCHEN TOOLS!
Here are a few links to some of my favorite kitchen tools! You get a car, YOu get a car, YOU ALL GET A CAR…in my best Oprah voice
These Rösle Silicone Tongs are a little pricey but they will last you the rest of your life and are the softest in your hand. This is important for someone like m that cooks so much. It reduces strain, I have 4 sets in my kitchen!
These are my FAV Nordic Ware Sheet Pans, every kitchen should have at least 2 sets of these! I think I have at least 4 of each of these.
This is my favorite pressure cooker, the Fagor is the same concept as the “Instant Pot” but easier to use in my opinion, if you don’t have one you NEED one, it will be your best friend in the kitchen!
A sharp knife is the most important tool in the kitchen, these Japanese steel “Shun” knives are my favorite! And this is a great starter set to build on. Once you try them you will be in love so use this as a foundation you can build on for years to come.
This Scanpan 11″ skillet is just the right size for almost anything you will need to cook and my best friend and a real workhorse in my kitchen, it’s also a great deal at $99. Scanpan is the best in the world for healthy cooking. It is coated with a proprietary ceramic titanium coating that is durable while allowing you to use fewer fats and oils when cooking. It is a coating only they use. I could talk all day about my love for these pans, message me if you want more info. Here are some other sizes that are available if you are looking to outfit your kitchen with some new goodies. 8″ & 10″ Skillet setor 8″ Skillet, I still need this one for my kitchen Also, I don’t really know how to cook small so the 12.5″ is my other fave!
This Tovolo jar scraper has to be my single favorite kitchen tool, it is definitely the most used tool in my kitchen. If you are NOT a gadget person, this is the only necessity I say is a MUST beyond the wooden spoon.
A great wood spoon is essential, this Olive Wood one is my favorite, I have more than I can count. But can you really ever have too many?
A food scale can be a very important tool in your kitchen, this one is the one I use every day!
If you love Joanna Gaines as much as I do then the ‘Magnolia Table Cookbook’ is a must in your kitchen, get a copy HERE!
Check out this great product for your mason jar, the Ergo Spout lets you turn any jar into a pourable pitcher. Get yours here! I love making my homemade salad dressing and keeping them this way in the refrigerator.