Friday, June 2, 2017

Red Chile Chicken Enchilada Casserole

We love enchiladas in all forms. Especially stacked casseroles. This is the best one I've made so far. Best kind of comfort food - super easy and super cheesy.


  • Corn tortillas
  • Shredded rotisserie chicken
  • 1 can of red enchilada sauce
  • 2-3 tbsp sour cream
  • 1 cup chopped hatch green chiles
  • Caramelized onions
  • Grated sharp/mild cheddar cheese
  • Cilantro/spring onions (for garish)


Finely dice onions. Heat pan and add a generous portion of butter and olive oil. Fry onions. Add salt, sugar, black pepper and cook till they're caramelized and a delicious golden brown. (You can always just use raw onions as well in the casserole but trust me, the caramelized onions just take it to the next level, you know, so it's totally worth it).

In a bowl, mix one can of red enchilada sauce with a couple of tablespoons of sour cream and the chopped green chiles. Season and adjust according to how mild/spicy you want it.

In a large casserole pan, stack corn tortillas. Cover with the sauce. Top with chicken. Cheese. Onions. Add on another layer of corn tortillas. Spoon sauce. Chicken, onions. And finish with cheese.... You know the drill.

(I like to keep my casseroles in the refrigerator for a couple of hours - or even a whole day - before I put them in the oven. It lets everything settle and soak up the sauce).

Stick it under the broiler for a 15-20 minutes till everything is nice and bubbly. Garnish with chopped spring onions or cilantro. 

No comments:

Post a Comment