(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
This Red Chile Enchilada Casserole is a game-changer for busy weeknights. Imagine layers of corn tortillas, shredded chicken, and red chile enchilada sauce all baked to perfection. It's cheesy, savory, and oh-so-satisfying. Perfect for feeding a crowd or meal prepping for the week. Let's dive in and make this delicious dish together!
The name of the recipe: Red Chile Enchilada Casserole Recipe
Ingredients:
- 2 cups cooked shredded chicken
- 2 cups red chile enchilada sauce
- 12 units corn tortillas
- 2 cups shredded cheese
- 1 cup chopped onions
- 1 cup sliced black olives
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken and 1 cup of enchilada sauce.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- Layer 4 tortillas over the sauce, overlapping as needed.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle with 1/3 of the cheese, onions, and olives.
- Repeat the layers, ending with a layer of tortillas topped with remaining sauce and cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
What You Will Need
Read more: Hatch Chile Enchilada Casserole Recipe
What you will need to make Red Chile Enchilada Casserole
- Cooked shredded chicken: Adds protein and texture, making the casserole hearty and satisfying.
- Red chile enchilada sauce: Provides the dish with its signature spicy, tangy flavor.
- Corn tortillas: Essential for layering, they soak up the sauce and hold the casserole together.
- Shredded cheese: Melts to create a gooey, delicious topping that binds the layers.
- Chopped onions: Adds a bit of crunch and a sweet, savory flavor.
- Sliced black olives: Offers a briny contrast, enhancing the overall taste.
Tools and Instruments Required
What tools/instruments will be needed to make Red Chile Enchilada Casserole Recipe
- Mixing bowl: Essential for combining shredded chicken with enchilada sauce, ensuring even distribution of flavors.
- Baking dish: Holds the layered tortillas, chicken mixture, and cheese, allowing for even baking.
- Oven: Bakes the casserole, melting the cheese and blending flavors together.
- Knife: Needed for chopping onions and slicing black olives, adding texture and taste.
Red Chile Enchilada Casserole
A delicious and easy-to-make casserole with red chile enchilada flavors.
Print
Jump to comment
Pin This
Ingredients:
Main Ingredients
- 2 cups Cooked shredded chicken
- 2 cups Red chile enchilada sauce
- 12 units Corn tortillas
- 2 cups Shredded cheese
- 1 cup Chopped onions
- 1 cup Sliced black olives
Instructions:
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the shredded chicken and 1 cup of enchilada sauce.
- Spread a thin layer of enchilada sauce at the bottom of a baking dish.
- Layer 4 tortillas over the sauce, overlapping as needed.
- Spread half of the chicken mixture over the tortillas.
- Sprinkle with 1/3 of the cheese, onions, and olives.
- Repeat the layers, ending with a layer of tortillas topped with remaining sauce and cheese.
- Bake for 30 minutes, or until the cheese is melted and bubbly.
- Let it cool for a few minutes before serving.
Notes:
Feel free to add more veggies or use beef instead of chicken.
Read more: Chile Rellenos Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 30gProtein: 20gFat: 15gSaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg
Keywords:
Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake it.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove the cover and bake as directed.
Freezing Instructions
- Assemble the casserole, but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight, then bake as directed.
Using corn tortillas instead of flour ones gives the casserole a more authentic Mexican flavor and helps it hold up better when baked.
Frequently Asked Questions
FAQ:
Can I use flour tortillas instead of corn tortillas?
Yes, but corn tortillas give a more authentic flavor.
How can I make this dish vegetarian?
Substitute the chicken with beans or roasted vegetables.
Can I prepare this casserole ahead of time?
Absolutely, assemble it and refrigerate for up to 24 hours before baking.
What type of cheese works best for this recipe?
Cheddar, Monterey Jack, or a Mexican blend are all great choices.
How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3 days.
0 thoughts on “Red Chile Enchilada Casserole Recipe”