Just as we are all finding ourselves absolutely ready for spring, March tends to bring us at least a couple more blasts of winter. But this week we're fighting back with a trio of recipes inspired by the cuisine of Mexico and the beautiful weather they enjoy this time of the year. We begin our journey with an enchilada casserole made and baked in a cast iron skillet. The taste of Mexico in casserole form. What more could you want on your table this time of the year?
Like many casseroles, this one takes advantage of a range of fresh ingredients and convenience items. In fact, I used chopped rotisserie chicken for this casserole and it was perfect. Loaded with lots of flavor, it's also a great leftovers meal for lunches during the week or as a quick dinner later in the week. If you want to mix up some of the vegetables and seasonings, feel free to do so. If you want this to be a vegetarian meal, use one or more varieties of beans instead of the chicken. Other forms of protein can be used as well. As is often the case, make it your own.
In addition to some fresh toppings, this meal does nicely with some chips and salsa and maybe a light fruit salad as well. If you find it a little too spicy for your tastes, add sour cream as an offering at the table to help tame the heat. And wash it all down with your favorite beverage. Enjoy!
Chipotle Chicken Enchilada Casserole
- 1 yellow onion, chopped
- 1 red bell pepper, chopped
- 1 pound chopped cooked chicken
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- 2-3 tablespoons chopped chipotle in adobo
- 1 can (12 ounce) red enchilada sauce
- 1 can (4 ounce) diced green chilies
- ½ cup cilantro, chopped
- 6 corn or flour tortillas - I used white corn tortillas
- 1 ½ cups shredded Mexican cheese
- Avocado, green onions, fresh cilantro - for serving
Preheat the oven to 400° F.
In a large oven-safe skillet (I used a cast iron skillet), combine the onion, pepper, paprika, and garlic powder, then season with salt. Add the chipotle and diced green chiles. Pour over the enchilada sauce, plus 1/2 cup water. Bring to a boil over high heat, then reduce the heat to medium-low. Cover, and cook for 10-15 minutes; adding the chicken after 8 minutes. Continue cooking until the chicken is cooked through and begins to fall apart.
Continue cooking over medium heat until the sauce thickens, about 5 minutes. Stir in the cilantro.
Arrange the tortillas on top of the chicken mixture. Top with the cheese. Bake for 10-15 minutes until the cheese is melted.
Serve the enchiladas warm, topped with sliced avocado, chopped green onion, and chopped fresh cilantro.
- Yields: 4-6 servings
- Preparation Time: 40 minutes