Chicken Enchilada Casserole

Ingredients

Equipment Needed

• •9x13 inch baking dish
• •Blender
• •Medium saucepan
• •Large skillet

Instructions

1. 1

   Poach the chicken

   Place chicken pieces in a medium saucepan and cover with cold water by two inches. Add a generous pinch of salt. Bring to a gentle simmer over medium heat, then reduce to low. Poach until the meat pulls easily from the bone, about 25 minutes for thighs, 20 for breasts. The water should barely bubble. Aggressive boiling toughens the meat.

   Save the poaching liquid. It is now a light chicken stock and can replace water in the sauce or be frozen for another day.
2. 2

   Toast and soak the chiles

   While the chicken poaches, toast the dried chiles in a dry skillet over medium heat, pressing flat with a spatula for about 30 seconds per side. They should become fragrant and pliable, not blackened. Transfer to a bowl and cover with very hot water. Let them soak for 20 minutes until completely soft.

3. 3

   Build the sauce base

   Heat olive oil in a large skillet over medium heat. Add the diced onion and cook until soft and golden at the edges, about 8 minutes. Stir in the garlic and cook just until fragrant, another minute. Do not let it brown.

4. 4

   Blend the enchilada sauce

   Drain the softened chiles and add them to a blender with the sauteed onion and garlic, fire-roasted tomatoes with their juices, chicken stock, cumin, oregano, salt, and pepper. Blend until completely smooth, about 90 seconds. The sauce should be pourable but have body. Taste and adjust salt.

   Strain the sauce through a mesh sieve if you prefer a silkier texture. Press firmly to extract all the flavor from the chile skins.
5. 5

   Shred the chicken

   Remove the poached chicken from the liquid. Discard skin and bones. Shred the meat into bite-sized pieces using two forks or your fingers. The meat should fall apart easily. Toss with about half a cup of the enchilada sauce to keep it moist.

6. 6

   Prepare the tortillas

   Preheat your oven to 375 degrees. Wrap the corn tortillas in a damp kitchen towel and microwave for 30 seconds to make them pliable. Or warm them briefly in a dry skillet, stacking as you go. Stiff tortillas will crack and create a dry casserole.

7. 7

   Layer the casserole

   Spread half a cup of enchilada sauce across the bottom of a 9x13 inch baking dish. Arrange four tortillas in a single layer, overlapping as needed. Top with half the shredded chicken, half the black beans, a third of the remaining sauce, and a third of the shredded cheese. Repeat the layers once more. Finish with a final layer of tortillas, the last of the sauce, and the remaining cheese.

   The layering is forgiving. What matters is that sauce touches every tortilla and cheese blankets the top.
8. 8

   Bake until bubbling

   Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and continue baking until the cheese is golden and the sauce bubbles at the edges, another 12 to 15 minutes. The kitchen will smell of toasted chiles and melting cheese. Let rest for 5 minutes before cutting.

9. 9

   Garnish and serve

   Scatter crumbled queso fresco over the hot casserole. Add dollops of sour cream, fresh cilantro leaves, and sliced avocado. Serve with lime wedges alongside. The cool garnishes against the bubbling casserole are part of the pleasure.

Chef Tips

• •Seek out tortillas made with only corn, water, and lime. The ingredient list should be that short. Tortillas with preservatives or wheat flour have a different texture entirely and will not absorb the sauce properly.
• •Dried chiles keep for months in a cool, dark place. Stock your pantry with guajillos, anchos, and chipotles, and you can make enchilada sauce anytime without a trip to the store.
• •If you cannot find Mexican oregano, Mediterranean oregano works. The flavor differs slightly, more floral, less earthy, but the dish remains itself.
• •For a make-ahead meal, assemble the casserole completely but do not bake. Cover tightly and refrigerate for up to two days. Add 10 minutes to the covered baking time when cooking from cold.
• •In summer, when tomatoes are at their peak, roast fresh Roma tomatoes under the broiler until blistered and use those instead of canned. The sauce will taste brighter, more alive.

Advance Preparation

• •The enchilada sauce can be made up to five days ahead and refrigerated. It also freezes beautifully for three months.
• •Chicken can be poached and shredded up to three days ahead. Store in the refrigerator with a splash of the poaching liquid to keep it moist.
• •The fully assembled, unbaked casserole keeps refrigerated for two days. Bake directly from cold, adding ten minutes to the covered baking time.
• •Leftovers reheat well, covered with foil at 350 degrees for 20 minutes. The tortillas soften further but the flavor deepens.

Frequently Asked Questions

Nutrition Information

1 serving (about 275g)