A hearty and comforting Easy Chicken Enchilada Casserole that’s perfect for family dinners and gatherings.
Author:thelydiarecipez
Prep Time:15 minutes
Cook Time:45 minutes
Total Time:60 minutes
Yield:8 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mexican
Diet:Paleo
Ingredients
Scale
3 pounds boneless, skinless chicken breasts
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 375°F (190°C) and grease a large casserole dish. Set it aside for later.
Cook the olive oil in a large skillet over medium heat. Add the diced onion and garlic, stirring until softened, about 3-4 minutes. If using raw chicken, add it now and cook until no longer pink, about 10-15 minutes. Shred the chicken once cooked or use rotisserie chicken.
Combine the softened cream cheese and sour cream in a large bowl until smooth.
Assemble the casserole by spreading some red enchilada sauce on the bottom of the casserole dish. Layer tortillas, chicken mixture, creamy mixture, cheese, and more sauce. Repeat layers and finish with tortillas, remaining sauce, and cheese.
Bake covered with foil for 20 minutes. Remove foil and bake for another 15-20 minutes until cheese is bubbly and golden.
Garnish with chopped cilantro and sliced green onions before serving.
Notes
Leftovers can be stored for up to 4 days in the fridge or frozen for up to 3 months. Substitute rotisserie chicken to save time.