Mediterranean Chicken Enchilada Casserole Recipe
Are you searching for a savory dish that combines the vibrant flavors of the Mediterranean with a touch of Mexican flair? Look no further than this Mediterranean chicken enchilada casserole. This delightful fusion of cuisines takes the best elements from each culture, creating a culinary masterpiece that will have your taste buds rejoicing.
Growing up, Sunday was always family day in my household. My mom, being an avid lover of both Mediterranean and Mexican cuisines, would often experiment in the kitchen to keep our palates excited. Her love for fusion dishes inspired this recipe, which has now become a favorite at family gatherings. The balance of spices and fresh ingredients reminds me of the warmth of those Sunday afternoons.
Why You’ll Love This Recipe
This recipe is an irresistible blend of comfort and exotic flavors, perfect for a cozy dinner or entertaining guests. The combination of fresh Mediterranean ingredients with traditional enchilada components creates a well-balanced, deliciously unique dish. It’s not only flavorful but also easy to prepare, making it a wonderful option for busy weeknights. Plus, it’s a one-pan recipe which means minimal cleanup!
Ingredients Notes
To ensure this dish reaches its full potential, focus on fresh ingredients. Use quality chicken, ripe tomatoes, and crisp cucumbers. If you cannot find certain Mediterranean spices, cumin and coriander make excellent substitutes. For those avoiding dairy, plant-based cheese works beautifully without compromising taste.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). Cook 2 cups of shredded chicken in olive oil until golden brown. The aroma itself will set the stage for this mouthwatering dish.
Step 2
In a bowl, mix diced tomatoes, chopped cucumbers, black olives, and crumbled feta cheese. Add a splash of lemon juice for that fresh Mediterranean zing.
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Step 3
In a casserole dish, layer corn tortillas, followed by the chicken mixture, and top with the Mediterranean mixture. Repeat layers until all ingredients are used.
Step 4
Finish with a generous layer of shredded cheese, preferably Monterey Jack, to provide a creamy melt.
Step 5
Bake in your preheated oven for 25–30 minutes, or until the cheese is bubbly and golden brown. Let cool for 10 minutes before serving.
Storage Options
To store leftovers, cover the casserole with plastic wrap or transfer to an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F until warmed through. This dish also freezes well—simply freeze portions in airtight containers for up to 2 months. To reheat, thaw overnight in the refrigerator and bake at the normal temperature until heated through.
Variations & Substitutions
For a vegetarian version, substitute the chicken with roasted chickpeas or sautéed mushrooms. For those who prefer a spicier kick, add diced jalapeños to the mix. Gluten-free diners can opt for gluten-free corn tortillas without any compromise in flavor. Feel free to experiment with different cheeses or add a teaspoon of smoked paprika for an extra layer of flavor.
Frequently Asked Questions
Can I make this recipe ahead of time? Absolutely! This casserole is a perfect make-ahead meal. Prepare it up to the baking step, cover, and refrigerate for up to 24 hours. When ready to serve, pop it in the oven and follow the normal baking instructions. The flavors will deepen as they sit, making it even more delicious.
Can I use rotisserie chicken instead? Yes, using rotisserie chicken is a great time-saver. Simply shred the chicken and skip the initial cooking step. The pre-cooked rotisserie chicken will blend perfectly with the other ingredients, enriching the overall flavor.
What side dishes go well with this casserole? Fresh green salads, couscous, or lemony quinoa make excellent accompaniments. You can also serve it with a side of steamed vegetables or a light soup to complement the bold flavors of the casserole.
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Mediterranean Chicken Enchilada Casserole Recipe
Ingredients
Main Ingredients
- 2 cups cooked chicken breast shredded
- 1 tablespoon olive oil
- 1 cup diced tomatoes canned, drained
- 1.5 cups enchilada sauce
- 6 pieces flour tortillas 8-inch size
- 1 cup shredded mozzarella cheese
- 1 cup chopped spinach fresh
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, diced tomatoes, and spinach, cooking for 5 minutes.
- Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Place two tortillas on the sauce, and layer with half the chicken mixture, more sauce, and cheese. Repeat layers.
- Finish with tortillas, the remaining sauce, and remaining cheese on top.
- Bake in the preheated oven for 30-40 minutes until cheese is golden brown and bubbling.
Notes
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