Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Mexican Chicken Enchilada Casserole


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

  1. Preheat oven to 350°F and prepare your 9×13-inch baking dish
  2. Heat oil in large skillet over medium heat. Add garlic, jalapeño, and onion, sauté until softened, about 3 minutes
  3. 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
  4. Remove from heat and stir in sour cream until well combined
  5. Spread reserved sauce in baking dish. Layer 12 tortilla halves, 1/3 chicken mixture, 1 cup cheese. Repeat for 3 total layers
  6. Bake 30-35 minutes until bubbling and golden brown. Rest 10 minutes before serving
  7. 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

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