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Easy Chicken Enchilada Casserole

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A comforting and flavorful casserole combining chicken, enchilada sauce, and cheese, perfect for family dinners or gatherings.

Ingredients

Scale
  • 3 pounds boneless, skinless chicken breasts
  • 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. Prep the chicken by heating olive oil in a skillet and cooking chicken breasts until fully cooked.
  2. Sauté the onion and bell pepper until softened, then add garlic and cook until fragrant.
  3. Spice it up by mixing in green chiles, cumin, chili powder, smoked paprika, oregano, salt, and pepper.
  4. Mix the cream cheese and sour cream in a bowl until smooth, then combine with half of the cheese and the chicken mixture.
  5. Soften the tortillas in the microwave for about 30 seconds.
  6. Layer half of the enchilada sauce in a baking dish, followed by 6 tortillas, half of the chicken mixture, and another layer of tortillas.
  7. Top with the remaining onion mixture, tortillas, and enchilada sauce, then sprinkle with the remaining cheese.
  8. Bake in a preheated oven at 350°F for 20-25 minutes.
  9. Cool for 10 minutes then garnish with cilantro and green onions before serving.

Notes

Great for meal prep and can be customized with various toppings. Store leftovers in an airtight container for up to 3 days.

Nutrition

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

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