Description
A comforting and flavorful casserole featuring seasoned chicken, creamy cheese, and crispy tortillas in a rich enchilada sauce.
Ingredients
Scale
- 3 pounds boneless, skinless chicken breasts (or rotisserie chicken)
- 2 tablespoons olive oil
- 1 large yellow onion, diced (about 1 cup)
- 3 cloves garlic, minced
- 1 medium bell pepper, diced (any color)
- 1 can (4 oz) diced green chiles
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 pieces corn tortillas (6-inch)
- 2 cans (10 oz) red enchilada sauce
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sour cream
- 4 cups shredded Mexican cheese blend, divided
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced
Instructions
- Preheat your oven to 350°F (175°C). Prepare your baking dish by greasing it lightly with cooking spray or a drizzle of olive oil.
- Heat the olive oil in your skillet over medium heat. Add the diced onions, garlic, and bell pepper. Sauté for about 5-7 minutes until the onions become translucent and aromatic.
- Once the vegetables soften, add the shredded chicken (or diced rotisserie chicken), green chiles, cumin, chili powder, smoked paprika, oregano, salt, and black pepper. Stir well to combine everything. Let the mixture cook for another 5 minutes.
- In a separate bowl, whisk the softened cream cheese and sour cream until smooth.
- Begin the assembly! Spread a thin layer of enchilada sauce on the bottom of the prepared baking dish. Place 4 corn tortillas on top, overlapping them slightly. Spread half of the chicken mixture over the tortillas, followed by half of the sour cream mixture, and a sprinkle of 2 cups of the shredded Mexican cheese blend.
- Repeat the layers: add another 4 tortillas, the remaining chicken mixture, the rest of the sour cream, and top off with the remaining tortillas. Pour the remaining enchilada sauce over the top, letting it soak into the tortillas, then sprinkle with the remaining cheese.
- Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes until bubbly and golden on top.
- When finished, remove from the oven and let it sit for about 10 minutes before serving.
Notes
Make-ahead options available; assemble a day in advance. Can also be cooked in an air fryer for a quicker finish.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 540
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 37g
- Cholesterol: 90mg
Keywords: chicken enchilada casserole, easy recipes, comfort food, family dinner, Mexican recipes