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Easy Chicken Enchilada Casserole

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A warm, hearty casserole filled with layers of tender chicken, creamy sauce, and melted cheese, all nestled between soft tortillas.

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

  1. Preheat your oven to 375°F (190°C). In a large skillet over medium heat, drizzle the olive oil and add the chicken. Cook until golden and the internal temperature reaches 165°F, roughly 20 minutes. Shred the chicken once cooked.
  2. Add the diced yellow onion, garlic, and bell pepper to the same skillet. Sauté for about 5-7 minutes until softened and fragrant.
  3. Stir in the diced green chiles, ground cumin, chili powder, smoked paprika, oregano, salt, and pepper. Let these spices infuse with the veggies for about 2 minutes.
  4. Return the shredded chicken to the skillet, mixing it well with the sautéed veggies and spices. Add in the two cans of red enchilada sauce, stirring to combine.
  5. Combine the softened cream cheese and sour cream in a mixing bowl, beating until smooth and creamy.
  6. Layer corn tortillas on the bottom of a large baking dish. Spread a third of the chicken mixture over the tortillas, followed by a layer of the cream mixture, and sprinkle with shredded cheese.
  7. Continue layering tortillas, chicken mixture, cream mixture, and cheese until ingredients are used up, making sure the top layer is cheese.
  8. Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes or until golden and bubbly.
  9. Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh cilantro and green onions.
  10. Serve and enjoy the delicious layers together!

Notes

Leftovers can be stored in the refrigerator for up to 4 days; freeze for longer storage. Customize with your favorite ingredients and spices.

Nutrition

Find it online: https://lunarecipez.com/easy-chicken-enchilada-casserole/

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