Jim’s West Texas Chicken Enchilada Casserole

As has become an annual tradition, our beloved Senior Director of Film, Jim Carl, has opened up his recipe vault to share a family favorite for the holidays. Enjoy the culinary inspiration…and the inevitable casserole coma! 

This is one of those recipes you’ll likely come across on YouTube, accompanied with a thumbnail that reads: “20 delicious meals from the 1970s that we all want back.”  I loved this casserole as a kid when my Mom would make it. 

JIM’S WEST TEXAS CHICKEN ENCHILADA CASSEROLE 

3 large uncooked Chicken Breasts (diced into small pieces) 

1 large can of Cream of Mushroom 

1 large can of Cream of Chicken 

1 large tub of Sour Cream 

¼ cup of water or chicken broth 

1 Bell Pepper (diced into small bits) 

1 large package of shredded Mozzarella Cheese 

1 large package of shredded Cheddar Cheese or Mexican Blend 

1 12-pack of flour tortillas (you can also substitute Keto tortillas to cut the carbs but why bother) 

In a large skillet, spray some cooking oil or a few pats of butter and brown the diced chicken breast, as if you were preparing it for stir fry.  Once it’s fully cooked, scoop it into a plate and set aside.   

In a large cooking pot, combine the entire contents of the Cream of Mushroom, Cream of Mushroom, the entire tub of Sour Cream, and the ¼ cup of water of chicken broth.  Bring to a low boil over medium heat, stirring occasionally.  Once you’re satisfied that all the ingredients have melted into a sauce (5-7 minutes), turn off the heat and put the pot aside. 

In an extra-large and deep casserole dish (or deep lasagna pan), tear one (1) tortilla into four pieces and place along the four corners of the dish.  From this point forward, it’s very much like layering a lasagna.  You’ll want a single layer of tortillas at the bottom.  Then spread several pieces of diced chicken breast atop them.  Next add an even sprinkle of diced bell pepper.  Next use a ladle and spread a layer of warm cream mixture over the chicken and peppers.  Lastly, sprinkle a generous helping of shredded Mozzarella and Cheddar Cheese over it.   

Repeat.  A layer of tortillas, a layer of chicken breast and bell peppers, a layer of cream sauce, and cover it with generous amounts of cheese.  Keep layering til you are about an inch from the top of the casserole dish.  For the top layer, don’t use chicken.  Just one last layer of tortillas and then dump any remaining bell peppers, cream sauce, and smother it with lots of cheese.  Don’t layer to the tipsy top because the mixture will rise and spill over into your oven and make a mess.   

Wrap the top of the casserole dish with a large piece of aluminum foil and tightly seal the edges.  Preheat the oven to 350 degrees.  Place the casserole dish in the oven and let it cook for 30 minutes.   

After half an hour, remove the aluminum foil and set the oven to broil.  You’ll want to keep an eye on the casserole until the top layer of cheese and tortillas is golden brown.   

Hint:  This is a dish that needs to be set aside for an hour before eating.  If you attempt to cut the casserole while it’s still hot, the cream mixture will resemble a soup that spreads across your plate.  Instead, you’ll want the casserole to cool off and harden, as if it were a pie filling.  You can even put it in the fridge for an hour.  If you do this, the casserole can be cut into squares and cleanly lifted out of the dish using a spatula without leaking and will resemble a white lasagna.   

Another hint:  This is a dish that also tastes great served cold.  I’ve left it overnight in the fridge and served it cold the following day.  By that time, the cream mixture has fully hardened and the casserole cuts cleanly with little mess.  No need to microwave.   

Last hint:  Don’t even think about looking up how many calories or carbs are in this dish.  You will flee the state.  Remain calm and tell yourself: “Diets are meant to be set on fire”.