Description

Chicken Enchilada Casserole is a delightful dish that captures the essence of comfort food, bringing flavors and heartiness to the table. This casserole is a perfect choice for family dinners, gatherings, or even meal prep for busy weeknights. With layers of tortillas, seasoned chicken, and rich enchilada sauce, this dish promises a satisfying meal that everyone will love. The best part? You can customize it to your liking, making it incredibly versatile for all palates.

Ingredients

Scale

2 tablespoon olive oil
3 garlic cloves, finely chopped
1 jalapeno pepper, seeded and finely chopped
1 large onion, diced
3 cup shredded cooked chicken
1 can (4 ounce) diced green chiles
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon chili powder
Salt and black pepper to taste
2 cans (10 ounce each) red enchilada sauce
1/2 cup sour cream
12 corn tortillas
3 cup shredded Mexican blend or cheddar cheese
Fresh cilantro for garnish

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Instructions

Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish lightly.
In a large skillet, heat olive oil over medium heat. Toss in the chopped garlic, jalapeno, and diced onion, sautéing until they soften—approximately 3 minutes. Add in the shredded chicken, diced green chiles, smoked paprika, cumin, chili powder, salt, and pepper. Stir these ingredients together until well combined and fragrant.
Set aside 1/2 cup of enchilada sauce for later use. Pour the remainder of the enchilada sauce into the skillet with the chicken mixture. Stir to combine and allow it to warm through for about 2 minutes. Remove from heat and gently mix in the sour cream.
Start by spreading the reserved enchilada sauce over the base of the greased baking dish. Lay down a layer of corn tortillas, trimming them if needed to fit. Spoon one-third of the chicken filling over the tortillas followed by one-third of the cheese. Repeat this layering process two more times, ensuring that cheese ends up on top.
Cover the dish with greased foil and bake it in the preheated oven for 30 minutes. After that time, remove the foil and continue baking for an additional 10 to 15 minutes, allowing the top to become bubbly and golden.
Once baked to perfection, allow the casserole to rest for 10 to 15 minutes before slicing into it. Garnish with fresh cilantro.

Notes

Layering is key to ensuring even distribution of flavors. Start with sauce, then tortillas, followed by filling and cheese. This helps prevent the tortillas from getting too soft. Add a dollop of sour cream, slices of avocado, or a tangy pico de gallo to take your casserole up a notch.

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 2g
Sodium: 800mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg