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Gallery Chicken Enchilada Casserole Recipe Summary prep: 35 mins total: 1 hr Servings: 6

Ingredients Ingredient Checklist 2 pounds tomatillos (husks removed), washed and coarsely chopped 2 tablespoons vegetable oil 1 white onion, diced small 2 jalapenos, seeded and diced small 3 garlic cloves, minced Coarse salt and ground pepper 12 corn tortillas 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups) 3 tablespoons sour cream 2 ounces cotija cheese, crumbled (1/2 cup) 1/3 cup chopped fresh cilantro

Gallery Chicken Enchilada Casserole

Recipe Summary prep: 35 mins total: 1 hr Servings: 6

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Recipe Summary prep: 35 mins total: 1 hr Servings: 6

Recipe Summary

prep: 35 mins total: 1 hr

Servings: 6

prep: 35 mins

total: 1 hr

prep:

35 mins

total:

1 hr

Servings: 6

6

Ingredients

Ingredients

  • 2 pounds tomatillos (husks removed), washed and coarsely chopped 2 tablespoons vegetable oil 1 white onion, diced small 2 jalapenos, seeded and diced small 3 garlic cloves, minced Coarse salt and ground pepper 12 corn tortillas 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups) 3 tablespoons sour cream 2 ounces cotija cheese, crumbled (1/2 cup) 1/3 cup chopped fresh cilantro

Directions

Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.

Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.

In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.

Reviews (3)

 Add Rating & Review     79 Ratings   5 star values:        13    4 star values:        23    3 star values:        32    2 star values:        8    1 star values:        3

Reviews (3)

Add Rating & Review     79 Ratings   5 star values:        13    4 star values:        23    3 star values:        32    2 star values:        8    1 star values:        3

Add Rating & Review

79 Ratings 5 star values: 13 4 star values: 23 3 star values: 32 2 star values: 8 1 star values: 3

79 Ratings 5 star values: 13 4 star values: 23 3 star values: 32 2 star values: 8 1 star values: 3

79 Ratings 5 star values: 13 4 star values: 23 3 star values: 32 2 star values: 8 1 star values: 3

  • 5 star values: 13 4 star values: 23 3 star values: 32 2 star values: 8 1 star values: 3

    Martha Stewart Member     Rating: 2 stars       12/17/2018   Martha Stewart is my go-to for recipes but this one was mediocre. But even more so, I don't know how anyone finishes prep for this meal in 35 minutes. I asked my husband to chop the tomatillos, jalapenos & onion this afternoon when I was at work & he had some free time. Even with that complete, it took me about an hour to put this together. Then, I spent 15 out of the 25 minutes it was in the oven making the sauce, chopping the cilantro & cheese & I also cut up an avocado. WAY too much prep time for this dish for something that isn't even that great. I won't be making it again.  

Martha Stewart Member     Rating: Unrated       02/27/2017   Disappointing. Followed recipe exactly, but found it to be too tangy and not saucy enough. Will stick with my enchiladas suizas recipe.  

Martha Stewart Member     Rating: Unrated       10/14/2013   Made this exactly according to the recipe and it was delicious. A huge hit at our house. We will definitely make this a part of our weekly rotations!

    Martha Stewart Member

    Rating: 2 stars 12/17/2018

Martha Stewart is my go-to for recipes but this one was mediocre. But even more so, I don’t know how anyone finishes prep for this meal in 35 minutes. I asked my husband to chop the tomatillos, jalapenos & onion this afternoon when I was at work & he had some free time. Even with that complete, it took me about an hour to put this together. Then, I spent 15 out of the 25 minutes it was in the oven making the sauce, chopping the cilantro & cheese & I also cut up an avocado. WAY too much prep time for this dish for something that isn’t even that great. I won’t be making it again.

Rating: 2 stars

Rating: Unrated 02/27/2017

Disappointing. Followed recipe exactly, but found it to be too tangy and not saucy enough. Will stick with my enchiladas suizas recipe.

Rating: Unrated

Rating: Unrated 10/14/2013

Made this exactly according to the recipe and it was delicious. A huge hit at our house. We will definitely make this a part of our weekly rotations!

All Reviews for Chicken Enchilada Casserole

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Chicken Enchilada Casserole

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest