Description
This Cheesy Chicken Enchilada Casserole is a comforting and flavorful dish perfect for cozy January nights. Made with shredded chicken, a rich and slightly smoky enchilada sauce enhanced with dark chocolate, and layers of melted sharp cheddar and Monterey Jack cheese, it combines tender tortillas with a delicious, deeply satisfying filling baked to golden perfection.
Ingredients
Scale
Filling
- 3 cups shredded cooked chicken (rotisserie works great)
- 1 cup shredded Monterey Jack cheese
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Tortillas
- 12 corn tortillas (6-inch)
- 1 tablespoon vegetable oil (for frying tortillas)
Enchilada Sauce
- 2 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 2 cups chicken broth
- 3 tablespoons tomato paste
- 1 square (½ oz) dark chocolate
- Salt and pepper to taste
Topping
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded sharp cheddar cheese
Instructions
- Make the sauce: Heat 2 tablespoons of vegetable oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute to form a roux. Add the chili powder, cumin, garlic powder, and smoked paprika, stirring to combine well. Gradually whisk in the chicken broth and tomato paste. Bring the mixture to a simmer and cook for 5 minutes until the sauce thickens slightly. Stir in the dark chocolate until melted and incorporated. Season with salt and pepper to taste.
- Prep the filling: In a mixing bowl, combine the shredded cooked chicken, 1 cup of Monterey Jack cheese, and chopped cilantro. Season with salt and pepper and mix well to distribute the ingredients evenly.
- Fry tortillas: Heat the remaining 1 tablespoon of vegetable oil in a skillet over medium heat. Fry each corn tortilla for about 10 seconds on each side until they become pliable but not crispy. Drain the tortillas on paper towels to remove excess oil.
- Preheat oven: Preheat your oven to 400°F (200°C). Grease a 9×13-inch baking dish to prevent sticking.
- Assemble: Spread ½ cup of the enchilada sauce evenly on the bottom of the prepared baking dish. Dip each fried tortilla briefly into the sauce, then fill with a portion of the chicken and cheese mixture. Roll the tortilla tightly and place it seam-side down in the baking dish. Continue until all tortillas are filled and arranged in the dish.
- Top and bake: Pour the remaining enchilada sauce over the rolled tortillas in the dish. Sprinkle the remaining 1 cup Monterey Jack and 1 cup sharp cheddar cheese evenly on top. Cover the casserole with aluminum foil and bake for 15 minutes. Remove the foil and bake an additional 10 minutes until the cheese is melted and golden brown. Let the casserole rest for 5 minutes before serving.
Notes
- Rotisserie chicken is a great shortcut to save time and add flavor.
- Frying the tortillas briefly prevents them from becoming soggy after baking.
- Dark chocolate adds a subtle depth and richness to the enchilada sauce, balancing the spices.
- You can substitute corn tortillas with flour tortillas if preferred.
- Covering the dish during baking helps melt the cheese evenly without drying out the casserole.
- Letting it rest after baking allows the sauce to thicken and makes it easier to serve.
