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Easy Chicken Enchilada Casserole

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A comforting and flavorful casserole layered with chicken, enchilada sauce, and melted cheese.

Ingredients

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  • 3 pounds boneless, skinless chicken breasts (or rotisserie chicken)
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 cup)
  • 3 cloves garlic, minced
  • 1 medium bell pepper, diced (any color)
  • 1 can (4 oz) 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 pieces corn tortillas (6-inch)
  • 2 cans (10 oz) red enchilada sauce
  • 1 package (8 oz) 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

Instructions

  1. Sauté the onion in olive oil until translucent, about 5 minutes. Add garlic and bell pepper; cook for 2-3 minutes.
  2. Add the chicken (raw or rotisserie) along with spices; cook until the chicken is no longer pink, about 12-15 minutes.
  3. Mix in the cream cheese and sour cream until smooth, then add the green chiles.
  4. Preheat your oven to 350°F (175°C). Spread 1/3 of the enchilada sauce in a 9×13 inch baking dish, layer half of the tortillas, half of the chicken mixture, and 2 cups of Mexican cheese.
  5. Repeat layering with another third of the sauce, remaining tortillas, chicken mixture, and cheese.
  6. Pour the remaining sauce on top, sprinkle with Monterey Jack cheese, and bake for 25-30 minutes until golden.
  7. Cool for 10 minutes before garnishing with cilantro and green onions.

Notes

For shortcut cooking, use rotisserie chicken. Customize spice levels and add more veggies for extra nutrition.

Nutrition

Find it online: https://thestationrecipes.com/chicken-enchilada-casserole/

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