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Layered Chicken Enchilada Casserole
Contributed by: Melinda
The instructions here are for doing all from scratch, but I've posted some shortcuts I considered below the instructions.
6 pieces chicken bone-in, skin on (I use thighs & legs)
3 1/2 cups water
4 tbl tomato paste
1/4 cup chili powder
1/4 cup semolina or other thickener
1 1/4 tsp cocoa powder
1 tsp garlic granules
1 tsp kosher salt
1 1/4 tsp dried oregano
Olive oil
2 medium zucchini
1 onion
1/2 tsp kosher salt
2 large cloves garlic
1/4 cup sliced kalamata or other black olives
3/4-1 cup cottage cheese
1 1/2 cups grated cheddar or other cheese
8 corn tortillas
- Heat oven to 375º
- 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
- Turn over and briefly brown the opposite side
- Combine tomato paste with 2 cups water
- Add tomato water mixture to chicken in pan and cover - cook about 30 minutes
- Remove chicken from broth and set aside
- In a small mixing bowl, combine chili powder, semolina, cocoa powder, garlic granules, 1 tsp salt and oregano until well blended
- Add half cup cold water and mix to form a smooth paste
- Cool the chicken cooking liquid with 1 cup cold water and add spice paste
- Whisk until smooth, then heat to low boil and cook until thickened to desired sauce consistency
- Dice zucchini into 1/2 inch pieces
- Peel and cut onion in quarters, then slice in about 1/3 inch thick slices
- In a sauté pan, heat olive oil over medium high heat
- Add zucchini and onion with 1/2 tsp salt - brown slightly
- Mince garlic and add
- Remove to a mixing bowl
- Remove chicken from bones and cut into bite-sized pieces
- Add to mixing bowl with olives, cottage cheese and 1 cup grated cheese
- Add about 3-4 ladels of sauce into mixture and combine
- In a 13x9 inch baking dish, add some olive oil, then about 3 ladels of the sauce and spread over bottom
- Place 4 tortillas over sauce, breaking into pieces to cover bottom
- Pour chicken mixture over tortillas carefully and distribute in an even layer
- Add a bit more sauce on top
- Top with 4 more tortillas (again, breaking to cover)
- Sprinkle with remaining grated cheese
- 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
Questions about this recipe?
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