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Creamy Chicken Enchilada Casserole Recipe
Ingredients:
3 cups cooked, shredded chicken (from about 1.5 lbs of chicken breasts or thighs)
8-10 flour tortillas (medium size)
3 cups shredded Monterey Jack cheese or a Mexican blend of cheeses
1 can (10 oz) green enchilada sauce
1 cup sour cream
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1 can (4 oz) diced green chiles
1 onion, chopped
2 cloves garlic, minced
2 tablespoons olive oil
Salt and pepper to taste
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Fresh cilantro, chopped (for garnish)
Instructions:
Preheat Oven and Prepare Baking Dish:
Preheat your oven to 350°F (175°C).
Lightly grease a 9×13 inch baking dish.
Sauté Onions and Garlic:
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In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until they are soft and translucent, about 5-7 minutes.
Mix the Filling:
In a large bowl, combine the cooked shredded chicken, sautéed onion and garlic, green chiles, half of the shredded cheese, enchilada sauce, and sour cream. Mix well and season with salt and pepper to taste.
Assemble the Casserole:
Spoon about one-third of the chicken mixture onto the bottom of the prepared baking dish.
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Top with a layer of tortillas, cutting them as needed to fit the dish.
Repeat the layers, ending with a layer of the chicken mixture.
Top with Cheese:
Sprinkle the remaining shredded cheese over the top layer of the casserole.
Bake:
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly browned.
Garnish and Serve:
Let the casserole sit for a few minutes after baking to set.
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Garnish with chopped fresh cilantro before serving.
This Chicken Enchilada Casserole is perfect for a hearty dinner and is sure to be a hit with its creamy, cheesy goodness. It’s also great for potlucks or family gatherings.
Enjoy your meal preparation and the delicious flavors!