Green Chili Chicken Enchilada Casserole
Corn tortillas layered with shredded chicken, green chiles, a creamy sour cream green enchilada sauce and melted Monterey Jack, baked until bubbling.
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Ingredients
- 2 tablespoons canola oil
- 3 cloves garlic finely chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 large onion diced
- 3 cups cooked chicken shredded
- 2 cans diced green chiles 4 ounces each
- 1/2 teaspoon paprika
- kosher salt to taste
- black pepper to taste
- 3 cans green enchilada sauce 10 ounces each, divided
- 2/3 cup sour cream
- 18 corn tortillas cut in half
- 3 cups Monterey Jack cheese grated, about 12 ounces, divided
- fresh cilantro chopped, for serving
Instructions
- Preheat the oven to 350°F.
- 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 and stir. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.
- Spread the reserved 1/2 cup of sauce over the bottom of a 9x13-inch baking dish. Line the dish with 12 tortilla halves, overlapping as needed to cover, then spread with one-third of the chicken mixture and sprinkle with 1 cup of the cheese. Repeat to make 2 more layers of tortillas, chicken mixture and cheese, 3 layers in all.
- Bake until bubbling and golden brown and 165°F in the center, 30 to 35 minutes.
- Let the casserole rest 10 minutes. Sprinkle with chopped cilantro before serving.
Notes
Make ahead: cover the assembled casserole with plastic wrap and refrigerate; remove the plastic and add 10 to 15 minutes to the baking time. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 507kcalCarbohydrates: 36.2gProtein: 30.7gFat: 27.3gSodium: 1032mgFiber: 5.5gSugar: 4.8g