Chicken Enchilada Casserole
This cheesy, creamy chicken enchilada casserole is a Mexican-inspired comfort dish layered with tender chicken, corn tortillas, and green enchilada sauce. Easy to make, family-friendly, and bursting with flavor!
Equipment
- 9x13 inch baking dish
- Large Skillet
Ingredients
- 2 Tbsp canola oil
- 3 cloves garlic finely chopped
- 1 jalapeño seeded and finely chopped
- 1 large onion diced
- 3 cups shredded cooked chicken
- 2 (4-ounce) cans diced green chiles
- 1/2 tsp paprika
- kosher salt to taste
- black pepper to taste
- 3 (10-ounce) cans green enchilada sauce
- 2/3 cup sour cream
- 18 corn tortillas cut in half
- 3 cups grated Monterey Jack cheese about 12 ounces
- fresh cilantro chopped, for serving
Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish and set aside.
- In a large skillet, heat the oil over medium heat. Add garlic, jalapeño, and onion. Sauté until softened, about 3 minutes.
- Stir in chicken, diced green chiles, paprika, and a pinch of salt and pepper. Reserve 1/2 cup enchilada sauce, then pour the rest into the skillet. Cook for 1–2 minutes, then remove from heat and stir in sour cream.
- Spread the reserved 1/2 cup enchilada sauce on the bottom of the prepared baking dish. Layer 12 tortilla halves to cover the bottom.
- Spread one-third of the chicken mixture over the tortillas and sprinkle with 1 cup of cheese. Repeat to make two more layers (tortillas, chicken, cheese).
- Bake for 30–35 minutes until the top is golden and bubbly. Let rest for 10 minutes before slicing.
- Sprinkle with chopped fresh cilantro before serving. Enjoy warm!
Notes
Tip: Warm tortillas slightly before layering to prevent cracking. For extra flavor, use a mix of Monterey Jack and cheddar cheese.
