Updated date:

Chicken Enchilada Artichoke Casserole Recipe

I love experimenting in the kitchen and sharing the best of my concoctions with fellow food-lovers online.

This chicken artichoke enchilada casserole is a meal all by itself. Add a few avocado slices, corn salsa and sour cream to complete the plate and enjoy.

This chicken artichoke enchilada casserole is a meal all by itself. Add a few avocado slices, corn salsa and sour cream to complete the plate and enjoy.

Cook Time

Prep timeCook timeReady inYields

45 min

45 min

1 hour 30 min

12 hearty delicious servings

Ingredients

  • 8 chicken thighs
  • 4 tablespoons vegetable oil
  • 2 tablespoons butter
  • 1 large Vidalia or sweet onion, chopped
  • 2 cloves garlic, chopped
  • 2 (13.75 ounce) cans whole artichokes, cut into pieces of 8
  • 2 (10 ounce) cans green enchilada sauce - medium
  • 1 (8 ounce) container veggie cream cheese
  • 1 (8 ounce) container cheddar jalapeno cream cheese
  • 10 ounces sharp cheddar cheese, shredded
  • 10 ounces Monterery jack cheese, shredded
  • 18 small corn tortillas
  • Salt and pepper
  • Sour cream, for garnish
I like to gather all of my ingredients first, checking off the recipe list to make sure I have everything before I start.

I like to gather all of my ingredients first, checking off the recipe list to make sure I have everything before I start.

  1. Preheat oven to 350 degrees. On a baking sheet spread 2 tablespoons of the vegetable oil. Roll the chicken thighs in the oil and when entirely covered, generously salt and pepper each side of the chicken.
  2. Place in preheated oven and cook for 25 minutes.
  3. When cooked, cut the chicken into 1-inch bite-sized pieces. Tip: The chicken can be cooked ahead of time so it is cooled before cutting. If you can't cook the chicken ahead of time, use tongs to hold the hot chicken on the pan it cooked in to cut the chicken.
  4. Chop the onions. Smash and dice the garlic. Cut the whole artichokes into 8 sections each (see photo below). Shred the cheese. Place the cream cheese out so it can soften.
  5. Put the remaining 2 tablespoons of olive oil in a large saute pan or skillet.
  6. Turn the heat to medium. When the pan is hot, place the garlic and onions in the oil. Add salt and pepper to taste.
  7. Cook on medium heat until the onions are translucent (about 6 minutes).
  8. Add the artichoke sections, stir. Cook on medium for 5 more minutes.
  9. Mix the chopped chicken into the artichoke, onion mixture. Saute on medium for 10 minutes.
  10. Grease the bottom and sides of the 9" x 13" pan with vegetable oil or cooking spray. Spread one-half of one of the cans of enchilada sauce (5 oz.) evenly over the bottom of the casserole pan.
  11. Spread 1/6th of the veggie cream cheese (about 1 1/2 tablespoons) evenly on each of the 6 bottom tortillas. Tip: This step will use up your entire container of veggie cream cheese, so distribute the cream cheese evenly.
  12. Place the tortillas evenly over the bottom of the casserole dish, on top of the enchilada sauce. You may need to overlap some of the tortilla edges; that is fine.
  13. Spread 1/2 of the chicken, onion and artichoke mixture evenly over the tortilla and cream cheese layer.
  14. Sprinkle 1/3 of the cheddar cheese and 1/3 of the Monterey jack cheese over the chicken mixture. Pour the remaining half of the first can of enchilada sauce (5 oz.) over the cheese and chicken layer.
  15. Spread 1/6 of the jalapeno cream cheese (about 1 1/2 tablespoon) evenly on each of the next 6 tortillas. Place the tortillas evenly over the first layer. There may be some overlap of the tortilla edges; that is fine.
  16. Spread the remaining mixture of chicken, onion, and artichokes on top of the tortilla mixture. Be sure to drizzle any of the liquid from the pan over the casserole now.
  17. Sprinkle 1/3 of the cheddar cheese and 1/3 of the Monterey jack cheese over the chicken mixture. Pour 1/2 of the second can of enchilada sauce (5 oz) over the cheese and chicken layer.
  18. Place the remaining 6 tortillas evenly over the cheese and chicken layer. Sprinkle the remaining grated cheddar and Monterey jack cheese on top of the tortillas. Pour the remaining 1/2 of the second can (5 oz.) of enchilada sauce over the cheese.
  19. Bake at 350 degrees for 45 minutes, uncovered. Tip: Place a cookie sheet under the casserole pan to catch any over-spills that may happen.

How Does This Recipe Compare To Others?

Step one: Cook the chicken ahead of time so it will be cooled enough to cut for the assembly of the casserole. Salt and pepper generously.

Step one: Cook the chicken ahead of time so it will be cooled enough to cut for the assembly of the casserole. Salt and pepper generously.

Step two: Chop 1 sweet onion, dice the garlic cloves

Step two: Chop 1 sweet onion, dice the garlic cloves

Use whole artichokes and cut them to give  the casserole a contrasting texture

Use whole artichokes and cut them to give the casserole a contrasting texture

Sauteing the mixture allows all of the flavors of the garlic, onions, artichokes and chicken to marry before going into the casserole

Sauteing the mixture allows all of the flavors of the garlic, onions, artichokes and chicken to marry before going into the casserole

Step 5 - prepare the pan, Step 6 prepare the tortilla layer

Step 5 - prepare the pan, Step 6 prepare the tortilla layer

Step 7: Add the chicken, onion and artichoke mixture, then Step 8 - sprinkle cheese and enchilada sauce evenly over the mixture.

Step 7: Add the chicken, onion and artichoke mixture, then Step 8 - sprinkle cheese and enchilada sauce evenly over the mixture.

Assembling the second layer

Assembling the second layer

Ready for the oven. Bake at 350 degrees for 45 minutes, uncovered.

Ready for the oven. Bake at 350 degrees for 45 minutes, uncovered.

Let your casserole rest for 10-15 minutes after coming out of the oven. Your pieces will hold up better when serving.

Let your casserole rest for 10-15 minutes after coming out of the oven. Your pieces will hold up better when serving.

Tips

  • Cook the chicken ahead of time so that it is cool when you cut it for assembly.
  • I like to cut the chicken on the pan it cooked in and let it roll around in the chicken fat (okay probably not the healthiest idea, but it gives the chicken a nice added flavor).
  • Be sure to use vegetable oil, olive oil (which I adore) will overwhelm the dish.
  • Before assembling the casserole, set the cream cheese out on the counter to soften, it will make the spreading much easier.
  • While I like to save time when I can, I like to use whole artichokes and then cut them instead of using pre-cut canned artichokes. Canned artichokes are already softer than the real thing and the whole artichokes tend to have a better texture after cutting than the pre-cut version.
  • Talking about saving time...pre-shredded cheese can save a lot of time, or you can shred the cheese ahead of time and store in a ziplock baggie in the fridge until you are ready.
  • Spray the casserole dish with a cooking spray or grease the pan.
  • Once the casserole is cooked, let it rest for 10 - 15 minutes to let the casserole set-up.
  • Regular Monterey cheese can replace the Monterey jack cheese if you like to take the spice down a little.
  • If you are cooking for a very spice averse crowd, you can also substitute the jalapeno cream cheese with another package of veggie cream cheese.

What To Do With The Leftovers

  • This casserole is great as a leftover; it microwaves very well.
  • I also like to freeze individual portions and then cut the wrapper off, then steam the frozen casserole for 5-8 minutes.
  • Steaming it until it is warm creates a wonderful, moist dish.
  • I like to make intentional leftovers - one extra pan for a neighbor or a friend who would love this comforting homemade food - it is easy to add one extra pan to the equation and make enough for all.

Make It Your Own: New Modifications

This past weekend, I made this delicious casserole for family and some of the people coming to dinner do not like artichokes or corn tortillas so I mixed it up a bit. I made the traditional recipe and cooked in a separate pan the onions, garlic and chicken and added mushrooms and celery to give the casserole some crunch.

I used flour tortillas and cut them to fit in a small casserole pan. Everything else stayed the same and everyone was happy. The modifications did not impact the flavor and my picky eater was thrilled.

What modifications have you tried? I would love to know!

Comments

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 09, 2014:

And thank you for stopping by!

Susan from India on December 09, 2014:

Looks simply mouth watering. Thanks for sharing this recipe.

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 02, 2014:

Carb_Diva, Please come back after you make it and tell me what you thought. This recipe was made for my oldest daughter who also loves everything in the casserole and then modified so my gluten-free husband could enjoy. Something for everyone.

Linda Lum from Washington State, USA on December 02, 2014:

Everything I love to eat is in this one casserole. This sounds and looks fabulous and I'll try it soon. Thanks for sharing. Thumbs up.

Kathy Stutzman (author) from When not traveling, located in Colorado or Minnesota on December 02, 2014:

Thanks, I hope you enjoy - I know everyone I make this for LOVES it!

monia ben saad from In my Dream on December 02, 2014:

woooow very sweet recipe you make me hungry

will try it as soon as possible