Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
There’s something magical about this Chicken Enchilada Casserole that’s been captivating my culinary endeavors for years. I’ve prepared it a dozen times, and each time, the crowd goes wild! Our readers can’t get enough of this mouthwatering creation. It’s a delightful fusion of corn tortillas, luscious soup, tender chicken, and a blend of sharp Cheddar and spicy pepper jack cheeses, creating a dish that’s sure to become a staple in your dinner lineup. Whether you swap the chicken for smoky BBQ brisket or pulled pork, or opt for succulent, peeled shrimp, this casserole is a showstopper that will impress family and friends alike.
Editor’s Note: This enchanting recipe hails from the Southern Living Test Kitchen, with the recipe introduction crafted by Melinda Salchert.
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- 1 1/2 cups diced sweet onion
- 2 large poblano peppers, seeded and diced
- 2 Tbsp. canola oil
- 3 garlic cloves, minced
- 2 (10 3/4-oz.) cans cream of chicken soup
- 1 (8-oz.) container sour cream
- 2 (4.5-oz.) cans chopped or diced green chiles
- 1 cup chicken broth
- 1 (1-oz.) envelope taco seasoning mix
- 18 (6-inch) corn tortillas, quartered
- 6 cups shredded cooked chicken
- 2 cups (8 oz.) shredded extra-sharp Cheddar cheese
- 2 cups (8 oz.) shredded pepper Jack cheese
1 1/2 cups diced sweet onion
2 large poblano peppers, seeded and diced
2 Tbsp. canola oil
3 garlic cloves, minced
2 (10 3/4-oz.) cans cream of chicken soup
1 (8-oz.) container sour cream
2 (4.5-oz.) cans chopped or diced green chiles
1 cup chicken broth
1 (1-oz.) envelope taco seasoning mix
18 (6-inch) corn tortillas, quartered
6 cups shredded cooked chicken
2 cups (8 oz.) shredded extra-sharp Cheddar cheese
2 cups (8 oz.) shredded pepper Jack cheese
- Preheat your oven to 350°. In a large skillet, sauté the first two ingredients in hot oil over medium-high heat for 5 minutes until they’re soft. Add the minced garlic and cook for another minute. Mix in the soup and the next four ingredients, then take the skillet off the heat.
- Spread 1 cup of the soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters over the soup, slightly overlapping. Layer 3 cups of chicken, 3/4 cup of each cheese, and 1 1/2 cups of the soup mixture on top. Repeat the layers once more, finishing with the remaining tortilla quarters, soup mixture, and cheeses.
- Bake at 350° for 45 to 50 minutes, or until the casserole is bubbly and the top is golden. Let it sit on a wire rack for 15 minutes before serving.
Preheat your oven to 350°. Sauté the first two ingredients in hot oil in a large skillet over medium-high heat for 5 minutes until they’re soft. Add the minced garlic and cook for another minute. Mix in the soup and the next four ingredients, then take the skillet off the heat.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Spread 1 cup of the soup mixture in a lightly greased 13- x 9-inch baking dish. Arrange 24 tortilla quarters over the soup, slightly overlapping. Layer 3 cups of chicken, 3/4 cup of each cheese, and 1 1/2 cups of the soup mixture on top. Repeat the layers once more, finishing with the remaining tortilla quarters, soup mixture, and cheeses.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Repeat the layers once more. Top with the remaining 24 tortilla quarters, soup mixture, and cheeses.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
Bake at 350° for 45 to 50 minutes, or until bubbly and golden. Let it sit on a wire rack for 15 minutes before serving.
Morgan Hunt Glaze; Prop Stylist: Phoebe Hausser; Food Stylist: Emily Nabors Hall
