Description
This Chicken Enchilada Casserole is a comforting and flavorful layered dish featuring tender shredded chicken, sautéed vegetables, creamy enchilada sauce, and a melty blend of Mexican cheeses. Easy to prepare and bake, it’s perfect for family dinners or meal prep with delicious garnishes like fresh cilantro and avocado.
Ingredients
Scale
For the Chicken Filling:
- 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
For the Casserole Assembly:
- 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
Optional Garnishes:
- Additional sour cream
- Fresh cilantro leaves
- Diced avocado
- Lime wedges
- Pickled jalapeños
Instructions
- Prepare the Chicken: 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.
- Sauté the Vegetables: 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.
- Create the Creamy Mixture: 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 everything is evenly coated.
- Prepare the Tortillas: Cut the corn tortillas into 1-inch strips to make layering easier and ensure even distribution throughout the casserole. If tortillas are dry, warm briefly in the microwave wrapped in damp paper towels for pliability.
- Layer the Casserole: Grease a 9×13 inch baking dish. Spread about 1/2 cup of enchilada sauce on the bottom. Layer half of the tortilla strips, half of the chicken mixture, and 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 Monterey Jack cheese.
- Bake to Perfection: Cover the casserole tightly with aluminum foil and bake for 25 minutes. Remove foil and bake for another 10-12 minutes until cheese is melted, slightly golden, edges bubbling, and the center is hot.
- Rest and Garnish: Let the casserole rest for 5-10 minutes to set. Garnish with fresh chopped cilantro and sliced green onions before cutting into squares and serving.
Notes
- Use rotisserie chicken for quicker prep by shredding 3-4 cups of meat and skipping the cooking step.
- Allow the casserole to rest after baking to prevent it from falling apart.
- Layer ingredients evenly for well-balanced flavors in each bite.
- Taste enchilada sauce before using to adjust saltiness if needed.
- Substitute with green enchilada sauce and extra diced green chiles for a tangy twist.
- Make vegetarian by replacing chicken with black beans, corn, and diced zucchini.
- Add diced jalapeños and use pepper jack cheese for a spicy version.
- Add scrambled eggs for a breakfast-style casserole served alongside hash browns.
- Store leftovers covered in the refrigerator for up to 4 days; flavors improve overnight.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Keywords: Chicken Enchilada Casserole, Mexican casserole, baked enchiladas, shredded chicken recipe, comfort food
