Once the mixture is ready, pour it into your greased baking dish. Now, here comes the fun part—sprinkle half of the shredded cheese over the top, creating a cheesy layer. This will form a beautiful, melty crust when baked! Follow that up by adding the remaining chicken mixture on top and finish with the rest of the cheese. I love how it looks all piled up like that; it promises a good melt once it goes into the oven.
Cover the baking dish with aluminum foil and pop it in the preheated oven. Let it bake for about 25 minutes, then carefully remove the foil and bake for another 15–20 minutes, or until the cheese is golden and bubbly. The aroma of the casserole is enough to get anyone’s stomach rumbling and trust me, you’ll want to give it a minute to cool before diving in.
Once it’s out of the oven, let it rest for about 10 minutes before serving. This helps everything set up a bit, making it easier to cut into squares. I often find myself garnishing it with fresh cilantro for a lovely pop of color and flavor before serving. This dish is honestly a feast for both the eyes and the taste buds!
Pro Tips for Best Results
I’ve made this casserole a few times, and I’ve got some tips for the best results. First, using a combination of chicken breast and thighs can really up the flavor game; the thighs stay juicier. I tested it with just white meat once, and it turned out a bit drier than I’d like.
Secondly, don’t skip the resting time after baking; it makes a big difference in texture. When I cut into it right away, it was a bit soupy, but giving it that extra time allowed the flavors to meld beautifully and the layers to hold together nicely.
Lastly, if you want a lighter version, you can swap out half of the cottage cheese for Greek yogurt. I’ve tried this method when watching my calorie intake, and it’s just as delicious, while still being creamy!
Common Mistakes to Avoid
One common mistake I see is folks using too much sauce. While the enchilada sauce is the star, I’ve learned the hard way that too much can lead to a soggy casserole. I recommend sticking to the recommended amount unless you like a runnier consistency. (See the next page below to continue…)