Name: Easy Chicken Enchilada Casserole Recipe
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 3 pounds boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 large yellow onion, diced (about 1 cup); 3 cloves garlic, minced; 1 bell pepper, diced (any color); 1 (4 oz) can 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 corn tortillas (6-inch), cut into 1-inch strips; 2 (10 oz) cans red enchilada sauce; 1 (8 oz) package 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; Additional sour cream; Fresh cilantro leaves; Diced avocado; Lime wedges; Pickled jalapeños

Ingredients

3 pounds boneless, skinless chicken breasts

2 tablespoons olive oil

1 large yellow onion, diced (about 1 cup)

3 cloves garlic, minced

1 bell pepper, diced (any color)

1 (4 oz) can 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 corn tortillas (6-inch)

2 (10 oz) cans red enchilada sauce

1 (8 oz) package 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

Optional garnishes: additional sour cream, fresh cilantro leaves, diced avocado, lime wedges, pickled jalapeños

Instructions

Step 1: Preheat your oven to 375°F (190°C). Season the chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove from heat and let rest for 5 minutes before shredding into bite-sized pieces using two forks.

Step 2: In the same skillet, add the diced onion and bell pepper. Cook for 4-5 minutes until softened. Add minced garlic and cook for another minute until fragrant. Stir in the diced green chiles, cumin, chili powder, smoked paprika, oregano, salt, and pepper. Cook for 2 minutes to bloom the spices.

Step 3: In a large mixing bowl, combine the softened cream cheese and sour cream, whisking until smooth. Add 1 cup of the enchilada sauce and mix well. Fold in the shredded chicken and sautéed vegetable mixture until evenly coated.

Step 4: Cut the corn tortillas into strips about 1 inch wide. If tortillas are dry, warm them briefly in the microwave wrapped in damp paper towels to make them more pliable.

Step 5: Grease a 9×13 inch baking dish. Spread about 1/2 cup of enchilada sauce on the bottom. Layer half the tortilla strips, then half the chicken mixture, followed by 1.5 cups of the Mexican cheese blend. Repeat with remaining tortilla strips, chicken mixture, and enchilada sauce. Top with the remaining Mexican cheese and all of the Monterey Jack cheese.

Step 6: Cover the casserole tightly with aluminum foil and bake for 25 minutes. Remove the foil and continue baking for 10-12 minutes until the cheese is melted and slightly golden on top. The edges should be bubbling, and a knife inserted in the center should come out hot.

Step 7: Allow the casserole to rest for 5-10 minutes before serving to help it set. Garnish with fresh chopped cilantro and sliced green onions before cutting into squares. Serve with optional garnishes as desired.

Tips & Variations

Use rotisserie chicken for quicker prep by shredding 3-4 cups and skipping the cooking step.

Don’t skip resting after baking; it helps the casserole hold its shape.

Layer ingredients evenly to ensure balanced flavors in every bite.

Taste your enchilada sauce first; adjust seasoning as some brands can be saltier than others.

Green Chile White Chicken Enchiladas: Swap red enchilada sauce for green and add extra diced green chiles for a tangy twist.

Vegetarian Option: Replace chicken with black beans, corn, and diced zucchini for a hearty meat-free version.

Spicy Kick: Add diced jalapeños to the chicken mixture and use pepper jack cheese instead of Monterey Jack.

Breakfast Style: Include scrambled eggs in the chicken mixture and serve with hash browns on the side.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day before baking. Keep it covered in the refrigerator and bake it fresh when ready to serve.

What can I substitute for corn tortillas?

You can use flour tortillas if preferred, but corn tortillas provide the classic texture and flavor typical of enchiladas. Flour tortillas may make the casserole softer and less authentic in taste.