Q1: What is the absolute secret to keeping my corn tortillas from breaking or becoming tough in a casserole?

The number one, non-negotiable secret is the technique used in this recipe: dipping the tortillas in warm enchilada sauce before you layer them. This simple step does two amazing things. First, it makes the tortillas soft and pliable so that they conform to the shape of your dish. Second, and most importantly, it allows them to absorb all that delicious, savory sauce, which is the key that transforms them into a tender, almost cake-like layer in the final, baked casserole.

Q2: Can I make this casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 5-10 minutes to the baking time, as it will be starting from cold).

Q3: What is the difference between red and green enchilada sauce?

The main difference is the type of chile used to make them. Red enchilada sauce is typically made from dried red chiles (like ancho or guajillo) and has a deep, earthy, and slightly sweet flavor. Green enchilada sauce ( salsa verde ) is made from fresh green chiles (like jalapeños or serranos) and tangy green tomatillos , which gives it a much brighter, tangier, and often more herbaceous flavor.

Q4: Can I freeze this casserole?

Yes, this casserole freezes beautifully! It's a fantastic freezer meal. Let the baked casserole cool completely, and then you can either wrap the entire pan or individual slices very well. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then reheat it in a 350°F oven until it is hot and bubbly.

Q5: Can I use flour tortillas instead of corn tortillas?

You can, but the final texture and flavor will be quite different. Corn tortillas are the classic and traditional choice for an enchilada dish and provide an authentic, sweet corn flavor. Flour tortillas will result in a much softer, more doughy, and less traditional texture.

Stacked Chicken Enchilada Casserole

The Easiest Stacked Chicken Enchilada Casserole (Tortilla Pie!)

An easy and cheesy recipe for a layered Chicken & Cheese Tortilla Pie, also known as a stacked enchilada casserole. This quick weeknight meal uses several convenient shortcuts, including canned green enchilada sauce and pre-cooked rotisserie chicken. Corn tortillas are first dipped in warm enchilada sauce and then layered in a pie plate with shredded chicken, cheddar cheese, and sliced black olives. The pie is baked for a short time until it is heated through and the cheese is melted and bubbly.

Author: Grace

Ingredients

1 can (10 ounces) green enchilada sauce
8 corn tortillas (6 inches)
2 cups coarsely shredded rotisserie chicken
2 cups shredded cheddar cheese
1/4 cup sliced ripe olives
Salsa, for serving (optional)

Instructions

Preheat the oven to 375°F. Grease a 9-inch pie plate.
In a small skillet, warm the enchilada sauce over medium heat.
Dip four of the tortillas, one at a time, into the warm sauce to coat both sides. Arrange these tortillas on the bottom of the greased pie plate, overlapping them to fit.
Layer 1 cup of the shredded chicken, 1 cup of the shredded cheese, and 2 tablespoons of the sliced olives over the tortillas.
Repeat the layers: dip the remaining four tortillas in the sauce and arrange them on top, followed by the remaining 1 cup of chicken.
Pour any remaining enchilada sauce over the top. Sprinkle with the remaining 1 cup of cheese and 2 tablespoons of olives.
Bake for 10-15 minutes, or until the pie is heated through and the cheese is melted.
If desired, serve with salsa.

Notes

This is a very fast recipe, using convenient, store-bought ingredients like canned sauce and rotisserie chicken.
Dipping the tortillas in the warm enchilada sauce before layering is a key step that softens them and infuses them with flavor.
This dish is a great way to use up leftover cooked chicken.

Find it online: https://www.eatswithsoul.com/chicken-enchilada-casserole-2/