Chicken Enchilada Casserole
This casserole recipe is an easy spin on white chicken enchiladas, with layers of creamy sauce, corn tortillas, and monterey jack cheese.
Ingredients
- 2 tbspCanola Oil
- 3Garlic, finely chopped
- 1jalapeño pepper, seeded finely chopped
- 1 largeOnion, diced
- 3 cupChicken, shredded cooked
- 2(4-ounce) cans green chiles, diced
- 0.5 tspGround Paprika
- Kosher Salt, to taste
- Ground Black Pepper, to taste
- 3(10-ounce) cans green enchilada sauce
- ⅔ cupSour Cream
- 18corn tortillas, cut in half
- 3 cupmonterey jack cheese (about 12 oz.), grated
- Fresh Cilantro, chopped for serving
Instructions
- 1
Preheat the oven to 350°F.
- 2
In a large skillet, heat the oil over medium heat. Add the garlic, jalapeño, and onion and sauté until softened, about 3 minutes. Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve 1/2 cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
- 3
Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as necessary to cover), then spread with one-third of the chicken mixture, and sprinkle with 1 cup of the monterey jack cheese; repeat to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total.
- 4
Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes. Sprinkle generously with chopped cilantro before serving.