Yields: 8-10 servings
Prep Time: 40 mins
Total Duration: 1 hour 15 minutes
Ingredients
-
2 tbsp.
canola oil
-
3
garlic cloves, finely chopped
-
1
jalepeño, with seeds removed and minced fine
-
1
large onion, diced
-
3 c.
shredded cooked chicken
-
2
(4-oz) cans of diced green chiles
-
1/2 tsp.
paprika
-
Kosher salt, to taste
-
Black pepper, to taste
-
3
(10-ounce) cans of green enchilada sauce
-
2/3 c.
sour cream
-
18
halved corn tortillas
-
3 c.
shredded Monterey Jack cheese (approximately 12 ounces)
-
Chopped fresh cilantro for garnish
Directions
- Heat up the oven to 350 degrees Fahrenheit.
- In a big frying pan, warm up the oil over medium heat. Put in the garlic, jalapeño, and onion, and cook them together until they become soft, which should take around 3 minutes. Mix in the chicken, green chilies, paprika, along with a small amount of salt and pepper. Save about half a cup of the enchilada sauce for later, then add the rest to the pan, mixing everything well. Heat this mixture just until it’s thoroughly warmed, taking between 1 to 2 minutes. Remove from heat and blend in the sour cream.
- Distribute the remaining half-cup of enchilada sauce across the base of a 9-by-13-inch baking pan. Arrange 12 halved tortillas over the surface, overlapping them where needed to fully cover the bottom. Next, apply one-third of the chicken mix followed by a layer containing one cup of Monterey Jack cheese. Repeat these steps two additional times to form three complete layers consisting of tortillas, chicken filling, and cheese respectively.
- Bake until bubbly and golden brown, about 30 to 35 minutes. Allow it to sit for 10 minutes afterward. Garnish liberally with finely chopped cilantro just before serving.
I’ve made
enchilada recipes
in countless various methods, yet nothing has been as simple as this chicken enchilada casserole. Rather than individually wrapping each tortilla with the stuffing inside, you simply stack all ingredients in a large baking pan—similar to assembling a lasagna! With the rich shredded chicken mixture, the corn tortillas, and the Monterey Jack cheese layered together, this casserole brings back memories of my own creations.
white chicken enchiladas
That I shared many years back. If you wish to simplify things further, consider using rotisserie chicken for the filling!
Here’s how it goes:
To start, cover the base of your baking dish with a generous amount of green enchilada sauce. Then arrange halved tortillas over this layer ensuring they fit neatly inside. Following this, add a layer filled with rich chicken mixture followed by some shredded cheese scattered across the top. Duplicate these three layers again before placing it into the oven shortly after. For garnishing, consider topping it off with finely chopped cilantro, small pieces of tomatoes, sliced avocados, and perhaps a dash of fresh lime juice for an extra zing. If spicy flavors suit your palate better, adding a side of hot sauce or thinly sliced jalapenos could enhance your meal perfectly!
Believe me, this will be one of those situations.
Tex-Mex recipes
your family will love.
Is it possible to prepare chicken enchilada casserole in advance?
Absolutely! The casserole can be put together several hours prior, kept refrigerated, and then popped into the oven when dinner rolls around. Alternatively, you may construct the casserole, securely cover it with foil, and place it in the freezer for up to three months. Before baking according to instructions, allow it to defrost in the refrigerator overnight, and adjust the cooking time slightly longer if necessary until it’s piping hot and bubbling.
For how long can you keep chicken enchilada casserole in the refrigerator?
This dish works well as leftovers. When sealed tightly or kept in an airtight container, it can remain fresh in the fridge for about four days. Just remember that the tortillas tend to become softer over time.
