Chicken Enchiladas Kick off Casserole Season
Posted on October 3, 2013
For most of us there is a direct correlation between the drop in the temperature and casseroles. In fact, you might say that the casserole dish is the warm, fuzzy sweater of cookware. This just being the kickoff of the comfort food season, you’ll be looking for casserole recipes to turn cold nights into cozy ones. From authentic Chicken Enchiladas to unconventional Mac n Cheese here are a few recipe ideas are certain to warm up your dinner table.
Smoked Cheddar Mac ‘n Chicken
Why settle for that blue box version when homemade mac ‘n cheese is easy and customizable? Toss your favorite pasta shapes (ziti, elbow noodles or orchietti work well) into a medium sized pot with a generous pour of heavy cream. Bring to a simmer and mix in a little diced roasted chicken and some frozen peas, then stir in shredded smoked cheddar cheese until melted and creamy. Pour into a casserole dish and top with fresh chopped chives and crumbled potato chips if you’re needing a little extra comfort to end the day!
Chicken Sweet Potato Shepherds Pie
Sauté chopped chicken with an aromatic combination of autumn veggies including parsnips, celery root and rutabagas. Season with plenty of garlic, thyme and rosemary and blanket in a rich chicken broth based gravy. Pour into your favorite casserole dish and top it all off with a mashed sweet potatoes laced with a little bit of butter and a hint of nutmeg.
Caramelized Onion Chicken Enchiladas
1 Tbsp. olive oil
1 yellow onion, sliced
3 cloves garlic, minced
3 cups shredded cooked FreeBird chicken thighs
1 (28 oz.) can prepared enchilada sauce
salt and pepper to taste
10-12 corn tortillas
1 cup each shredded Monterey Jack and cheddar cheese
1/2 cup chopped cilantro
Heat oil in a large sauté pan over medium-high heat. Stir in onions, turn heat down to medium and cook, stirring occasionally for 15 minutes until caramelized. Add garlic, cook for another minute, then mix in chicken and 1 cup of enchilada sauce. Season to taste with salt and pepper and heat through.
When filing is heated, place tortillas in microwave for about 15-30 seconds until heated and more flexible. Fill each with a line of chicken and onion mixture. Roll tortilla around filling to enclose and place, seam side down into a large, high-sided casserole dish. When all tortillas are used, pour remaining enchilada sauce on top and sprinkle with cheese. Bake in a 350-degree oven for 20-25 minutes until heated through and cheese is melted. Garnish with cilantro before serving.