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Savory Cheesy Chicken Enchilada Casserole with Ancho Chile Sauce

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A comforting and flavorful casserole featuring shredded chicken, a smoky ancho chile sauce, and melted cheeses, perfect for easy weeknight dinners or casual gatherings.

Ingredients

Scale
  • 3 cups cooked shredded chicken (rotisserie chicken works wonderfully)
  • 1 cup cottage cheese (small-curd recommended)
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup diced onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 2 dried ancho chiles, stems and seeds removed
  • 1 cup fire-roasted tomatoes (canned)
  • 1/2 cup chicken broth
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon oregano
  • 1/4 teaspoon ground cinnamon
  • Salt to taste
  • 8–10 corn tortillas (soft, room temperature; lightly toasted)
  • 1 1/2 cups shredded sharp cheddar cheese (for topping)
  • Fresh cilantro, chopped (optional garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Prepare the Ancho Chile Sauce: Soak dried ancho chiles in hot water for 10 minutes until softened. Heat olive oil in a skillet over medium heat and sauté minced garlic and diced onion until translucent, about 3-4 minutes. Drain chiles and add to blender with sautéed onion and garlic, fire-roasted tomatoes, chicken broth, chili powder, oregano, cinnamon, and salt. Blend until smooth. Add more broth if needed for pourable consistency. Set aside.
  2. Make the Chicken Filling: In a large bowl, combine shredded chicken, cottage cheese, Monterey Jack cheese, cumin, smoked paprika, salt, and pepper. Mix gently to blend flavors.
  3. Toast the Tortillas: Heat a dry skillet over medium heat and lightly toast each corn tortilla for about 15 seconds per side to make them pliable.
  4. Assemble the Casserole: Preheat oven to 375°F (190°C). Spread a thin layer of ancho chile sauce on the bottom of a 9×13-inch baking dish. Layer 3-4 tortillas to cover the base, spread a third of the chicken filling evenly on top, drizzle some sauce over the filling, and sprinkle with cheddar cheese. Repeat layers two more times, finishing with tortillas topped with sauce and remaining cheddar cheese.
  5. Bake the Casserole: Bake in preheated oven for 20-25 minutes until cheese is bubbly and golden brown.
  6. Rest and Serve: Let casserole rest for 5 minutes before slicing. Garnish with chopped fresh cilantro and lime wedges.

Notes

If sauce is too spicy, add sour cream or extra cheese to mellow heat. Toast tortillas lightly to prevent sogginess. Avoid overbaking to keep casserole moist. Substitute cottage cheese with Greek yogurt for tangier filling. Use pasilla or chipotle chiles if ancho chiles are unavailable. For vegetarian version, swap chicken with roasted vegetables and use vegetable broth.

Nutrition

Keywords: chicken enchilada casserole, ancho chile sauce, cheesy casserole, easy dinner, weeknight meal, Mexican casserole, comfort food

Find it online: https://chrisfeasts.com/savory-cheesy-chicken-enchilada-casserole-recipe-with-ancho-chile-sauce-easy-steps/