Easy Chicken Enchilada Casserole
This comforting, crowd-pleasing casserole is packed with tender chicken, melty cheese, and vibrant spices, perfect for busy weeknights or laid-back weekends.
Ingredients
Chicken and Vegetables
- 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 can diced green chiles (4 oz)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Casserole Layers
- 2 cans red enchilada sauce (10 oz each)
- 1 package cream cheese, softened (8 oz)
- 1/2 cup sour cream
- 4 cups shredded Mexican cheese blend, divided
- 1 cup shredded Monterey Jack cheese
- 1/4 cup fresh cilantro, chopped
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts with salt and pepper. Cook in olive oil for 6-7 minutes per side or until golden and cooked through (internal temperature should reach 165°F). Remove and shred into pieces.
- In the same skillet, sauté the onions and bell pepper for 4-5 minutes until tender. Add garlic and cook for an additional minute. Stir in green chiles and spices; sauté for 2 minutes longer.
- In a mixing bowl, combine cream cheese and sour cream until smooth. Whisk in 1 cup of enchilada sauce, then fold in the shredded chicken and veggie mixture.
- Cut the corn tortillas into 1-inch strips and warm them if necessary for easier handling.
Assembly and Baking
- Grease a 9x13 inch baking dish. Spread 1/2 cup enchilada sauce on the bottom, then layer half the tortilla strips, half the chicken mixture, and 1.5 cups cheese. Repeat the layers and finish with the remaining cheese on top.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 10-12 minutes until the cheese is melted and slightly golden.
- Allow it to rest for 5-10 minutes before serving. Garnish with fresh cilantro and green onions.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. For freezing, wrap tightly in plastic wrap or aluminum foil for up to 2-3 months.