The other day I found myself standing face to face with my little twin boy, Nate. I was giving him a gentle reminder about the house rules — about remembering instructions, avoiding arguments, and being kind. He is sweet and well-behaved most of the time; I’m happy to say that right here. Of course, on the day I chose to lecture him, he was having a bit of trouble with those exact things.
When I finished my short, encouraging speech, I looked into his big brown eyes and noticed them rolling a little.
“You know,” I said, “it’s really rude to roll your eyes at your mom — especially when your mom is as pleasant (and delightfully average-looking) as I am.”
“Oh, don’t worry, Mom,” he replied. “I wasn’t rolling my eyes. I was just letting them rest at the top of my head for a while.”
Good to know. Very good to know.
This recipe is one of the first I ever posted on this blog, nearly three years ago. It was long overdue for a photo refresh and a few small improvements to the instructions, so I’ve updated it and moved it back to the top of the list. It’s been a family favorite for years and is an easy, comforting dish that reheats well. It pairs wonderfully with cilantro-lime rice, a crisp green salad, or a bright cilantro-lime dressing — but it’s delicious all on its own.
Creamy Chicken Enchilada Casserole
Time: 30 minutes prep + 45 minutes baking
Yield: 8 servings
Recipe from Jamie Cooks It Up!
Make-ahead note: This casserole can be assembled in the morning and baked later in the day. It also freezes well. Assemble according to the directions, but do not bake. Cover tightly with foil and freeze. When ready to use, thaw completely and then bake.
Ingredients
3 large chicken breasts (about 2 pounds)
water (enough to nearly cover the chicken)
1 (1.25 ounce) fajita seasoning packet
2 (10.5 ounce) cans cream of chicken soup
2 (4 ounce) cans diced green chiles
3 cups shredded cheddar cheese (divided — about 2 cups plus 1 cup)
1/2 cup milk
1/2 cup chicken broth (reserved from the poaching liquid)
10 flour tortillas
1. Place the chicken breasts in a deep skillet. Frozen chicken works fine.
2. Pour hot water over the chicken until they are almost covered. Sprinkle the fajita seasoning over the top and stir it into the water with a fork.
3. Bring the pan to a boil over high heat, then reduce to medium-high and simmer for about 20 minutes, or until the chicken is cooked through and shreds easily with a fork.
4. Remove the chicken to a plate and shred it with two forks.
5. Return the shredded chicken to the simmering pot and let it simmer for another 10 minutes so it absorbs the seasoned broth.
6. Remove the pot from heat. Reserve about 1/2 cup of the cooking broth for the casserole — don’t pour it down the sink. Place the chicken in a large mixing bowl or in a stand mixer and add the two cans of diced green chiles, two cans of cream of chicken soup, two cups of shredded cheddar, 1/2 cup milk, and the reserved 1/2 cup chicken broth.
7. Using an electric mixer, beat the mixture briefly to further shred the chicken and combine the ingredients into a smooth, creamy filling.
8. Spray a 9×13-inch baking pan with cooking spray and spread about 1/2 cup of the chicken filling across the bottom.
9. Lay four tortillas over the filling. Spread just under half of the remaining chicken mixture over the tortillas. Add four more tortillas on top and spread all but 1/2 cup of the filling over them. Finish with the last two tortillas.
10. Spread the remaining filling across the top and sprinkle the final cup of shredded cheddar evenly over the surface.
11. Cover the pan with aluminum foil and bake at 350°F for 45 minutes, or until the cheese is melted, bubbly, and the center is hot. Remove from the oven and let rest for about 10 minutes before slicing and serving.
Enjoy this comforting, creamy chicken enchilada casserole warm — it’s perfect for family dinners and makes great leftovers.
