Description
This Mexican Chicken Enchilada Casserole delivers all the classic enchilada flavors in a simplified, layered format. With tender shredded chicken, tangy green enchilada sauce, and melty Monterey Jack cheese nestled between corn tortillas, this one-dish meal is perfect for busy nights, meal prepping, or feeding a crowd.
Ingredients
Scale
- 2 tablespoons canola oil
- 3 garlic cloves, minced
- 1 jalapeño pepper, seeded and diced
- 1 large onion, diced
- 3 cups cooked chicken, shredded
- 2 (4-oz) cans diced green chiles
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 3 (10-oz) cans green enchilada sauce
- 2/3 cup sour cream
- 18 corn tortillas, halved
- 3 cups Monterey Jack cheese, grated
- Fresh cilantro for garnish
Instructions
- Preheat oven to 350°F and prepare your 9×13-inch baking dish
- Heat oil in large skillet over medium heat. Add garlic, jalapeño, and onion, sauté until softened, about 3 minutes
- Stir in chicken, green chiles, paprika, salt, and pepper. Reserve 1/2 cup enchilada sauce, add remaining to skillet. Cook 1-2 minutes until warmed
- Remove from heat and stir in sour cream until well combined
- Spread reserved sauce in baking dish. Layer 12 tortilla halves, 1/3 chicken mixture, 1 cup cheese. Repeat for 3 total layers
- Bake 30-35 minutes until bubbling and golden brown. Rest 10 minutes before serving
- Sprinkle generously with chopped cilantro before serving
Notes
- Use rotisserie chicken for convenience, or poach chicken breasts in seasoned broth for extra flavor depth
- Cut tortillas in half with kitchen shears for cleaner, more uniform pieces that layer better
- Let the sour cream come to room temperature before adding to prevent curdling in the hot mixture
- Cover with foil if the top browns too quickly during baking, removing foil for the last 10 minutes
- Allow the casserole to rest the full 10 minutes for clean slicing and proper layer setting
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 425
- Sugar: 4g
- Sodium: 890mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg
Keywords: enchilada casserole, chicken casserole, green enchilada bake, Mexican dinner, one-dish meal, family dinner