Description
This Chicken Enchilada Casserole is a hearty and flavorful Mexican-inspired dish featuring shredded chicken, green chiles, and a rich enchilada sauce layered with corn tortillas and melted Monterey Jack cheese. Perfect for family dinners or gatherings, this casserole combines savory spices, a touch of heat from jalapeño, and creamy sour cream for an irresistible comfort food experience.
Ingredients
For the Casserole
- 2 tbsp. canola oil
- 3 garlic cloves, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 large onion, diced
- 3 cups shredded cooked chicken
- 1 (4-ounce) can diced green chiles
- 1/2 tsp. paprika
- Kosher salt, to taste
- Black pepper, to taste
- 1 (10-ounce) can green enchilada sauce
- 2/3 cup sour cream
- 18 corn tortillas, cut in half
- 3 cups grated Monterey Jack cheese (about 12 ounces)
For Serving
- Fresh cilantro, chopped
Instructions
- Prepare the vegetables: In a skillet, heat the canola oil over medium heat. Add the finely chopped garlic, jalapeño pepper, and diced onion. Sauté until the onion becomes translucent and soft, about 5 minutes, releasing their flavors and softening for the casserole base.
- Mix chicken and spices: In a large bowl, combine the shredded cooked chicken with the diced green chiles, paprika, kosher salt, and black pepper. Stir in the cooked vegetable mixture for a well-seasoned filling.
- Create enchilada cream sauce: In a separate bowl, mix the green enchilada sauce and sour cream until smooth. This creamy sauce will give the casserole a rich and tangy flavor.
- Assemble the casserole: Preheat your oven to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of the enchilada cream sauce. Arrange a layer of halved corn tortillas over the sauce, then add a layer of the chicken mixture followed by a sprinkle of grated Monterey Jack cheese. Repeat layers (sauce, tortillas, chicken, cheese) until all ingredients are used, finishing with a generous layer of cheese on top.
- Bake the casserole: Place the assembled casserole in the preheated oven and bake for 30 to 35 minutes, or until the cheese is melted, bubbly, and slightly golden brown on top. This baking process melds all flavors and heats components through.
- Garnish and serve: Remove the casserole from the oven and let it rest for 5 minutes. Garnish with freshly chopped cilantro for added freshness and flavor before serving warm.
Notes
- For a spicier version, leave some seeds in the jalapeño or add hot sauce to the enchilada cream sauce.
- Use rotisserie chicken or leftover cooked chicken to save time.
- Corn tortillas can be lightly toasted before assembling to prevent sogginess.
- Sour cream can be substituted with Greek yogurt for a lighter option.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
