Chicken Enchilada Casserole
A delicious Chicken Enchilada Casserole that is perfect for weeknight dinners.
Equipment
- large skillet
- 9- by 13-inch baking dish
Ingredients
- 2 Tbsp. canola oil
- 3 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 large onion, diced
- 3 cups shredded cooked chicken
- 2 cans diced green chiles (4-ounce each)
- ½ tsp. paprika
- Kosher salt, to taste
- Black pepper, to taste
- 3 cans green enchilada sauce (10-ounce each)
- ⅔ 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.
- In a large skillet, heat the oil over medium heat. Add the garlic, jalapeño, and onion and sauté until softened, about 3 minutes. Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
- Spread the reserved ½ cup enchilada sauce in the bottom of a 9-by-13-inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as necessary to cover), then spread with one-third of the chicken mixture, and sprinkle with 1 cup of the monterey jack cheese; repeat to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total.
- Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes. Sprinkle generously with chopped cilantro before serving.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 6gSugar: 2gVitamin A: 300IUVitamin C: 8mgCalcium: 250mgIron: 2mg
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