Easiest Chicken Enchilada Casserole

Name: Easiest Chicken Enchilada Casserole
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 pieces Chicken Breast (2s mall boneless, skinless chicken breasts); 1 piece Yellow Onion (1 yellow onion, cut into wedges); 6 cloves Garlic (6 cloves garlic); 0 pieces Kosher Salt (Kosher salt); 28 oz Tomato (one 28-oz can whole, peeled tomatoes); 1 piece Chipotle Chili in Adobo Sauce (1 to 2 chipotles in adobo, see notes above — up to 2); 14 pieces Corn Tortilla (14 corn tortillas, see notes above); 9 oz Cheese (9 ounces grated cheese, such as Monterey Jack or sharp Cheddar); 1 bunch Cilantro (1 bunch cilantro); 6 pieces Scallion (6 scallions)

A layered Mexican casserole of poached shredded chicken, a smooth chipotle-tomato sauce, and corn tortillas, baked until bubbly.

50 minMexican

Servings4

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Steps

1Preheat the broiler to high. Place the chicken breasts in a small pot and cover with cold water. Bring to a simmer, then cover the pan and remove it from the heat.
2Place onions and garlic on a small sheet pan and season with salt all over. Broil until well charred in spots, 3 to 4 minutes. Remove from broiler and set aside. Set oven temperature to 425 degrees.
3Place tomatoes, charred onions and garlic, ½ cup water, and 1 to 2 chipotles in adobo (depending on heat tolerance, see notes above). Bring liquid to a simmer and cook until onions soften, about 7 minutes. Off heat, use a handheld blender or food processor to purée to a thick, smooth, uniform sauce, taking care with hot liquid. Set sauce back over low heat and gently simmer to keep warm.
4Remove chicken from poaching liquid and set on a plate to cool. Once cool enough to handle, pull chicken into shreds. Coat bottom of a 9-by-13-inch baking dish with a thin layer of sauce. Arrange a single layer of tortillas over sauce, trimming edges to fit. Add chicken to the pot with the remaining sauce.
5Spoon a thin layer of sauce/chicken over tortillas and top with a loose layer of grated cheese. Sprinkle over some cilantro and scallions. Continue layering tortillas, sauce, cheese, scallions, herbs until dish is nearly full. End with a layer of tortillas, a layer of sauce and a final layer of cheese. You should have three layers of tortillas.
6Bake enchiladas on top rack of oven until cheese topping bubbles and browns in spots, 15-20 minutes. Garnish with cilantro and scallions and serve immediately.