Description
This Creamy Chicken Enchilada Casserole is a delicious twist on traditional enchiladas, with layers of rice, salsa verde avocado sauce, shredded chicken, corn tortillas, and melted mozzarella cheese.
Ingredients
Units
Scale
Rice
- 1 cup long grain white rice
- 2 cups chicken broth
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
Sauce
- 1 cup salsa verde
- 2 medium avocados pitted
- 1/2 cup sour cream
- 1 medium jalapeno (optional)
- 1/2 teaspoon ground cumin
Casserole
- 4 cups shredded cooked chicken
- 28 to 32 (6-inch) corn tortillas
- 4 cups shredded mozzarella cheese
Instructions
- Cook Rice: In a saucepan, combine rice, chicken broth, cumin, chili powder, and salt. Bring to a boil, then reduce heat, cover, and simmer for 18-20 minutes until rice is cooked.
- Make Sauce: Blend salsa verde, avocados, sour cream, jalapeno, and cumin until smooth.
- Assemble Casserole: Layer cooked rice, shredded chicken, tortillas, avocado sauce, and mozzarella cheese in a casserole dish. Repeat layers.
- Bake: Cover with foil and bake at 350°F for 25-30 minutes. Remove foil and bake for an additional 10 minutes until cheese is melted and bubbly.
Notes
- You can customize this casserole by adding black beans, corn, or diced tomatoes to the layers.
- For a spicier kick, add more jalapenos or hot sauce to the avocado sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 17 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 75 mg