Creamy Chicken Enchilada Casserole

Instructions

Rice

Make the rice by combining 1 cup long grain white rice, 2 cups chicken broth, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt in a medium saucepan. Bring to a boil, cover, reduce heat to low, and cook for about 15 minutes, until all liquid is absorbed. Fluff the rice and set aside.

Sauce

Make the sauce by blending 1 cup salsa verde, the pitted 2 medium avocados, 1/2 cup sour cream, 1 medium jalapeno (if using), and 1/2 teaspoon ground cumin in a blender until smooth.

Casserole

In a small mixing bowl, toss the 4 cups shredded cooked chicken with a few spoonfuls of the sauce, just enough to lightly coat the chicken.

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. Spread a thin layer of sauce on the bottom of the dish.

Cover the bottom of the dish with tortillas, cutting them in half as needed to fit. Spread a portion of the avocado cream sauce over the tortillas. Sprinkle with a light layer of mozzarella cheese.

Spoon half of the cooked rice over the base, followed by half of the shredded chicken. Sprinkle with more cheese. Top with another layer of tortillas and spread sauce on top. Sprinkle with cheese.

Repeat with the remaining rice and chicken. Top with a final layer of tortillas, smother with the remaining sauce, and sprinkle with the remaining cheese.

Bake uncovered for 25 to 30 minutes, until the cheese is melted and bubbly.

Main Dish