Chicken Enchilada Casserole is a delicious, comforting dish that combines the classic flavors of traditional enchiladas with a convenient layering technique. This crowd-pleaser is perfect for family dinners, potlucks, or meal prep, and it’s sure to become a staple in your kitchen. With its cheesy goodness, tender chicken, and a kick of spice, this casserole will leave your taste buds satisfied and your guests asking for seconds.
Ingredients for Chicken Enchilada Casserole
- 2 Tbsp. canola oil (30 ml)
- 3 garlic cloves, finely chopped
- 1 jalapeño, seeded and finely chopped
- 1 large onion, diced
- 3 cups shredded cooked chicken (450 g)
- 2 (4-ounce) cans diced green chiles (227 g)
- 1/2 tsp. paprika (2 g)
- Kosher salt, to taste
- Black pepper, to taste
- 3 (10-ounce) cans green enchilada sauce (850 g)
- 2/3 cup sour cream (160 g)
- 18 corn tortillas, cut in half
- 3 cups grated Monterey Jack cheese (about 12 ounces or 340 g)
- Fresh cilantro, chopped, for serving
Directions for Chicken Enchilada Casserole
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Preheat the Oven: Preheat your oven to 350 degrees F (175 degrees C).
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Sauté Vegetables: In a large skillet, heat the canola oil over medium heat. Add the chopped garlic, jalapeño, and diced onion. Sauté until softened, about 3 minutes.
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Combine Chicken and Spices: Stir in the shredded chicken, diced green chiles, paprika, and a pinch of kosher salt and black pepper.
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Add Enchilada Sauce: Reserve 1/2 cup of the green enchilada sauce. Pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, about 1 to 2 minutes, then turn off the heat and stir in the sour cream.
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Prepare Baking Dish: Spread the reserved 1/2 cup of enchilada sauce in the bottom of a 9-by-13-inch (23 by 33 cm) baking dish.
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Layer Ingredients: Line the bottom of the dish with 12 tortilla halves (overlapping as necessary to cover). Spread one-third of the chicken mixture over the tortillas and sprinkle with 1 cup of Monterey Jack cheese. Repeat to create 2 more layers of tortillas, chicken mixture, and cheese. You should have 3 layers total.
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Bake the Casserole: Bake in the preheated oven until bubbling and golden brown, about 30 to 35 minutes.
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Cool and Serve: Let it rest for 10 minutes before serving. Sprinkle generously with chopped cilantro over the top.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6-8
Nutrition Info (per serving): Approximately 350 calories, 20g protein, 20g fat, 28g carbohydrates
How to Serve Chicken Enchilada Casserole
Serve your Chicken Enchilada Casserole hot, straight from the oven. Pair it with a side of refried beans or a fresh garden salad for a complete meal. Top with additional cilantro, avocado slices, or a dollop of sour cream for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, making it perfect for meal prep.
FAQs about Chicken Enchilada Casserole
1. Can I use a different type of cheese in the casserole?
Yes, you can substitute Monterey Jack cheese with other cheeses like cheddar or pepper jack for a spicier kick.
2. Is it possible to prepare this dish ahead of time?
Absolutely! You can assemble the casserole a day in advance and store it in the refrigerator before baking. Just add a few extra minutes to the baking time if you bake it straight from the fridge.
3. Can I make this dish vegetarian?
Yes, you can easily make a vegetarian version by replacing the chicken with black beans or lentils, and adding more vegetables such as bell peppers and zucchini.