Yields: 8-10 servings
Prep Time: 40 mins
Total Duration: 1 hour 15 minutes
Ingredients
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2 tbsp.
canola oil
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3
garlic cloves, finely chopped
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1
jalapeño, deseeded and minced
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1
large onion, diced
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3 c.
shredded cooked chicken
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2
(4-oz) cans of diced green chiles
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1/2 tsp.
paprika
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Kosher salt, to taste
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Black pepper, to taste
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3
(10-ounce) cans green enchilada sauce
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2/3 c.
sour cream
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18
corn tortillas, cut in half
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3 c.
shredded monterey jack cheese (approximately 12 ounces)
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Chopped fresh cilantro for garnish
Directions
- Preheat the oven to 350°F.
- 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 bit of both salt and pepper. Save about half a cup of the enchilada sauce for later, then add the rest of the sauce to the pan, mixing well. Heat everything until it’s thoroughly warmed, roughly between 1 to 2 minutes. Remove from heat and blend in the sour cream.
- Distribute the saved 1/2 cup of enchilada sauce across the base of a 9-by-13-inch baking pan. Arrange half of the tortillas at the bottom, ensuring they completely cover it, followed by spreading one-third of the chicken mix over them, and topping this layer with 1 cup of Monterey Jack cheese. Repeat these steps two times for additional layers of tortillas, chicken mix, and cheese, ending up with three complete layers altogether.
- Bake until bubbly and golden brown, which will take 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 proven as simple as this chicken enchilada casserole. Rather than individually wrapping each tortilla with the stuffing inside, you simply stack all ingredients in one large baking pan—similar to preparing lasagna! With its rich shredded chicken mixture, corn tortillas, and Monterey Jack cheese, this casserole brings back memories of my own times. white chicken enchiladas that I shared years and years ago. If you want to make your life even easier, use rotisserie chicken in the filling!
Here's how it goes:
Initially, cover the base of your baking dish with a generous amount of green enchilada sauce. Then arrange halved tortillas to ensure they fit perfectly within the dish. Following this, add a layer filled with rich chicken mixture followed by a dusting of cheese. Duplicate these steps two additional times before placing it into the oven shortly. For garnishing, I recommend topping it off with finely chopped cilantro, cubed tomatoes, sliced avocados, and a dash of fresh lime juice. If spice is what you desire, drizzle some hot sauce over it or include thinly sliced jalapeños for an extra kick!
Believe me, it’s going to be one of those. 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 to cooking, then kept refrigerated until you're ready to bake it at dinner time. Alternatively, after assembling the dish, cover it securely with foil and place it in the freezer where it will stay good for up to three months. When you’re set to cook, transfer the frozen casserole from the freezer to the refrigerator to defrost completely overnight. Bake according to your recipe’s instructions, adjusting the timing slightly if necessary so that everything heats through thoroughly and becomes piping hot and bubbling when done.
For how long can you keep chicken enchilada casserole in the refrigerator?
This dish works well as leftovers. When properly sealed in an airtight container or simply covered, it can remain fresh in the fridge for about four days. Just remember that the tortillas may become softer over time.
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