Recipe Background
Dynamic Duo Casserole marries enchilada sauce with BBQ for bold flavor on busy nights.
The first time I made Dynamic Duo Casserole was during a hearty lunchbox swap in grade school. My best friend, Charlie, and I often traded meals, our daring culinary adventures heightened by our unlimited imaginations. I was always the kid with a love for vibrant flavors, which led me to concoct this delightful dish. Armed with a can of enchilada sauce and a bottle of barbeque sauce, I'd experiment with mixing them, creating a tangy, sweet masterpiece that paired perfectly with tender chicken. In our bustling cafeteria, I was known for swapping in my savory creation in exchange for a week's worth of Charlie's homemade cookies.
A culinary epiphany happened the day I accidentally included sweet potatoes from last night's dinner into the mix. Their tender sweetness harmonized with the tang of the sauce, creating a delectable surprise layer that garnered rave reviews from my friends. During recess, we'd chat about how flavors meld together—'always add cumin for an extra kick,' I would advise, thinking like a chef even then. Watching the cheese bubble as it melted over layers of goodness, it taught me to let casseroles rest a bit before serving, ensuring each slice stayed pristine. Those nostalgic lunch hours shaped my love for combining unexpected ingredients to surprise and delight.
Even now, as I bring this dish to the table, I'm transported back to that childhood cafeteria, where sharing a humble meal was an event, and creativity flourished among the notes of cumin and cilantro. It's a testament to those early, formative days, reminding me that the best recipes are often born from play, curiosity, and the joy of sharing bites with those you love.
Ingredients
- 1 cup barbeque sauce of your choice
- 2 (10-ounce) cans enchilada sauce
- 1 pound chicken breasts boneless and skinless
- 2 teaspoons olive oil
- 2 cloves garlic minced
- 1/2 small red onion diced
- 2 medium sweet potatoes cooked and diced
- 1/2 teaspoon cumin
- 1/2 cup cilantro plus more for garnish, chopped
- 3/4 cup Mexican blend or Colby jack cheese reduced-fat and shredded
- 3/4 cup mozzarella reduced-fat and shredded
- 9 (6-inch) corn tortillas
Directions
- Preheat the oven to 375 degrees F.
- Coat a 13x9-inch baking pan with nonstick cooking spray.
- In a large bowl, whisk the barbeque sauce and the enchilada sauce together.
- Place the chicken in the prepared pan and drizzle with 1/4 cup of the barbeque mixture.
- Bake, uncovered, until the chicken juices run clear, an instant thermometer inserted in the center reads 165 degrees F, and the meat is no longer pink, about 20-25 minutes.
- Allow the cooked chicken to cool and then chop or shred it.
- While the chicken is cooking, in a large skillet over medium-high heat, heat the olive oil.
- Add the garlic to the oil and cook until golden and fragrant, about 1 minute.
- Add the red onion to the garlic and cook until the onion is translucent, about 3-5 minutes.
- Transfer the veggie mixture away from the heat and immediately add 1 cup of the barbeque mixture and the sweet potatoes.
- Add the shredded chicken, the cumin, and the cilantro to the veggie mixture, stirring until just combined.
- In a bowl, combine the Mexican blend cheese and the mozzarella cheese.
- Place 1/4 cup of the barbeque mixture in the bottom of a 9-inch baking pan.
- Dip 3 of the tortillas in the barbeque mixture and place at the bottom of the pan. You may need to cut 1 of the tortillas in half to ensure it covers the entire surface.
- Place 1/2 of the chicken mixture on top of the barbeque mixture-coated tortillas, cover with 1/2 cup of the cheese mixture, and about 1/4 cup of the barbeque mixture.
- Repeat the layers once, starting with the barbeque mixture and ending with the cheese mixture.
- Bake, covered with foil, until warmed through and the cheese is melted, about 30-40 minutes.
- Allow the casserole to cool, about 5-10 minutes, then garnish with the cilantro.
- Serve.
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