Description
A simplified one-dish chicken enchilada casserole filled with seasoned chicken, cheese, and enchilada sauce, perfect for busy weeknights and potlucks.
Ingredients
Scale
- 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
- 12 corn tortillas (6-inch)
- 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: Additional sour cream, fresh cilantro leaves, diced avocado, lime wedges, pickled jalapeños
Instructions
- Preheat your oven to 375°F (190°C). Season chicken breasts with salt and pepper. Cook in olive oil for 6-7 minutes per side until golden and cooked (internal temp 165°F). Shred into pieces.
- Sauté onions and bell pepper in the same skillet for 4-5 minutes. Add garlic and cook for an additional minute. Stir in green chiles and spices; cook for 2 minutes.
- In a bowl, combine cream cheese and sour cream; whisk until smooth. Add 1 cup of enchilada sauce and mix. Fold in shredded chicken and sautéed vegetable mixture.
- Cut corn tortillas into 1-inch strips. Warm if needed for flexibility.
- Grease a 9×13 inch baking dish. Spread 1/2 cup enchilada sauce, layer with half of tortilla strips, chicken mixture, and 1.5 cups cheese. Repeat layers, finishing with the rest of the cheese on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10-12 minutes until cheese is melted and slightly golden.
- Allow to rest for 5-10 minutes before serving. Garnish with cilantro and green onions.
Notes
Use rotisserie chicken for quicker prep. Let the casserole rest after baking for easier serving. For freezing, wrap tightly and thaw overnight before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 890mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 85mg