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Layered Chicken Enchilada Casserole

The instructions here are for doing all from scratch, but I've posted some shortcuts I considered below the instructions.

What you need

  1. 6 pieces chicken bone-in, skin on (I use thighs & legs)
  2. 3 1/2 cups water
  3. 4 tbl tomato paste
  4. 1/4 cup chili powder
  5. 1/4 cup semolina or other thickener
  6. 1 1/4 tsp cocoa powder
  7. 1 tsp garlic granules
  8. 1 tsp kosher salt
  9. 1 1/4 tsp dried oregano
  10. Olive oil
  11. 2 medium zucchini
  12. 1 onion
  13. 1/2 tsp kosher salt
  14. 2 large cloves garlic
  15. 1/4 cup sliced kalamata or other black olives
  16. 3/4-1 cup cottage cheese
  17. 1 1/2 cups grated cheddar or other cheese
  18. 8 corn tortillas

How to make it

  1. Heat oven to 375º
  2. Heat a sauté pan with no oil over medium heat - when hot, place chicken pieces, skin side down and allow to brown for about 4 minutes
  3. Turn over and briefly brown the opposite side
  4. Combine tomato paste with 2 cups water
  5. Add tomato water mixture to chicken in pan and cover - cook about 30 minutes
  6. Remove chicken from broth and set aside
  7. In a small mixing bowl, combine chili powder, semolina, cocoa powder, garlic granules, 1 tsp salt and oregano until well blended
  8. Add half cup cold water and mix to form a smooth paste
  9. Cool the chicken cooking liquid with 1 cup cold water and add spice paste
  10. Whisk until smooth, then heat to low boil and cook until thickened to desired sauce consistency
  11. Dice zucchini into 1/2 inch pieces
  12. Peel and cut onion in quarters, then slice in about 1/3 inch thick slices
  13. In a sauté pan, heat olive oil over medium high heat
  14. Add zucchini and onion with 1/2 tsp salt - brown slightly
  15. Mince garlic and add
  16. Remove to a mixing bowl
  17. Remove chicken from bones and cut into bite-sized pieces
  18. Add to mixing bowl with olives, cottage cheese and 1 cup grated cheese
  19. Add about 3-4 ladels of sauce into mixture and combine
  20. In a 13x9 inch baking dish, add some olive oil, then about 3 ladels of the sauce and spread over bottom
  21. Place 4 tortillas over sauce, breaking into pieces to cover bottom
  22. Pour chicken mixture over tortillas carefully and distribute in an even layer
  23. Add a bit more sauce on top
  24. Top with 4 more tortillas (again, breaking to cover)
  25. Sprinkle with remaining grated cheese
  26. Bake for 30-40 minutes until very hot and bubbly

*Shortcuts: Use pre-cooked chicken and buy canned enchilada sauce
**Variations: Use all chicken (about 6-8 cups); use different vegetables; use half chicken and half grated cheeses

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