YOUR RECIPE FOR STEAM COOKING
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Chicken Enchilada Casserole Steam Baked
Anytime you are making a recipe that requires shredded chicken you have the option of either steaming or steam roasting some chicken pieces in your Steam Oven for tender juicy chicken with the added bonus of flavorful juices. There are a lot of ingredients in this crowd pleasing casserole but it assembles very quickly; allow at least 40 minutes for it to bake in the oven.
Ingredients
Steam Roasted Chicken:
4 - bone in chicken thighs or two bone in chicken breasts
½ - teaspoon ground cumin
¼ - teaspoon granulated garlic
¼ - teaspoon Kosher salt
1 - tablespoon vegetable oil
Casserole Ingredients:
2 - tablespoons vegetable or olive oil
1 - medium yellow onion, finely chopped
3 - cloves garlic, minced
1 - yellow or red pepper, seeded and diced
1 - 4.5 oz can green chilis
1 - 15oz can corn OR
2 - cups frozen corn, defrosted
1 - 24 oz can black beans or your preferred beans
1 - 24 oz can enchilada sauce
18 - corn tortillas, cut in half
2 - cups shredded Cheddar mixed with
2 - cups shredded Monterey Jack cheese
Larissa Taboryski
Preparation
Heat the oven in the Convection Mode to 425 degrees.
Combine the seasoning and oil and rub over the chicken, place the chicken on a rimmed baking sheet and cook for 15 minutes, then change the Mode to Convection Steam 350 degrees and cook for another 15 minutes or so, until the juices run clear.
Remove the chicken from the pan and set aside to cool, skim the fat from the pan juices and add to the casserole, then shred or slice the chicken and stir into the casserole.
Steamed Chicken Option
Assemble the ingredients as noted above except the oil.
Heat the oven in the Steam Mode 212 degrees.
Place all the ingredients in an oven casserole with ½ cup of water and steam for 35 - 45 minutes until the meat comes easily away from the bone.
Set the chicken on a plate to cool before shredding.
Reserve the liquid, add a little to the casserole and reserve any extra for cooking.
Preparation:
Heat a large skillet or saute pan over moderate heat.
Add the oil and increase the temperature to medium high, add the onion and saute for a few minutes to soften, then stir in the garlic and cook for a minute.
Add the pepper, chilis, corn and beans, stir well to combine then add all but ½ cup of the enchilada sauce and stir in the cooked chicken.
Spread ¼ cup of the reserved enchilada sauce over the bottom of a 9 x 13 oven casserole dish and arrange ⅓ of the tortillas over the sauce.
Spoon ½ of the chicken and bean mixture over the tortillas and top with half of the cheese.
Layer in another ⅓ of the tortillas and spoon the remainder of the chicken and bean mixture over the tortillas and ½ of the remaining cheese.
Top with the rest of the tortillas, spread the remaining reserved enchilada sauce over the tortillas and top with the remaining cheese.
When baking this casserole in the Steam Oven there is no need to cover it.
Heat the oven in the Convection Steam Mode 350 degrees and bake for 30 minutes.
Change the Mode to Convection and increase the temperature to 400 degrees and cook for an additional 10 minutes until the cheese is bubbling.
Be sure to let the casserole stand for at least 10 minutes before serving.
Serves 8 - 10
Watch Related Video
Baked Chicken and Rice
There are many versions of chicken and rice dishes and Arroz con Pollo is one of the most flavorful, it's a perfect dish to feed a crowd. This recipe shows several options for cooking the chicken and rice in a steam or convection oven.
Larissa Taboryski
Ingredients
Chicken:
8 - pieces bone-in, skin-on chicken pieces (legs and thighs work best)
2 - tablespoons olive or vegetable oil
1 - teaspoon Kosher salt
½ - teaspoon granulated garlic
1 - teaspoon ground cumin
½ - teaspoon mild or spicy smoked paprika
½ - teaspoon ancho chili powder
1 - teaspoon ground turmeric
1 - teaspoon dried oregano
Set the chicken on a rimmed baking sheet, and combine the oil and spices in a small bowl and rub into the chicken.
Vegetables and Additional Ingredients:
1 - tablespoon olive oil
1 - large yellow onion, diced
1 - medium yellow pepper, diced
1 - poblano chili, diced (if you like some spice)
3 - cloves, garlic minced
1 - Portugese mild or spicy Linguica sausage diced
1 - 14oz can chopped tomatoes
1 - cup short grain rice or Arborio
2 - cups chicken stock
Garnish:
½ - cup Manzanilla Spanish olives
¼ - cup chopped fresh cilantro leaves
Preparation
Oven Options:
Cook the spice rubbed chicken pieces in the Convection or Convection Steam Mode while cooking the rice and vegetables on the cooktop. Cool and slice the chicken and combine with the chicken and pan juices with the rice. OR
Sear the spice rubbed chicken pieces in the Convection Mode while sauteing the vegetables on the cooktop. Add the rice and stock to the pan, nestle the seared chicken pieces in the rice and bake covered in Convection or uncovered in the Steam Oven for 30 - 35 minutes.
Oven Method 1:
Heat the Convection oven in the Convection Roast Mode or the Steam Oven in the Combination Convection Steam Mode to 375 degrees.
Cook the chicken for 25 - 30 minutes until the skin is crisp and golden.
When the chicken has cooled, slice it (or leave whole if you prefer) then skim the fat from the pan juices and stir the juices into the rice mixture.
While the chicken is cooking, prepare the rice mixture.
Heat a large saute pan over moderate heat, add the oil, increase the temperature to medium high and saute the onion for a few minutes to soften.
Stir in the peppers and cook for a few minutes until the edges begin to brown.
Add the garlic and stir for a few minutes then add the sausage, cook for another minute or so then add the tomatoes and cook for 4 - 5 minutes.
Stir in the rice and add the chicken stock, cover and simmer over low heat for 30 minutes until the rice is tender.
Gently stir in the olives, add the chicken and garnish with the chopped cilantro.
Oven Method 2:
Sear the chicken on a rimmed baking sheet in the Convection Mode 375 (convection and steam ovens) degrees for 15 minutes and begin the rice preparation on the cooktop.
Saute the vegetables as directed above in a large ovenproof pan and once you have added the liquid, nestle the par cooked chicken pieces into the pan and scrape any cooking juices into the pan.
Cook uncovered in the Steam Oven in the Combination mode 350 degrees for 30 - 35 minutes until the rice is tender OR covered in the Convection Bake mode 350 degrees in a Convection oven.
Garnish as directed.
Serves 6 - 8
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