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Delicious easy chicken enchilada casserole topped with cheese and cilantro.

Easy Chicken Enchilada Casserole

This hearty, cheesy casserole combines all the classic flavors of enchiladas into a simple, one-pan meal perfect for busy nights.
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Prep Time 25 minutes
Cook Time 37 minutes
Total Time 1 hour 2 minutes
Course Dinner, Main Course
Cuisine Mexican
Servings 8 servings
Calories 600 kcal

Ingredients
  

Main Ingredients

  • 3 pounds boneless, skinless chicken breasts Can use rotisserie chicken for quicker preparation.
  • 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
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • Season the chicken breasts with salt and pepper. Cook them in olive oil for 6-7 minutes per side until they are golden and cooked through (internal temperature should be 165°F). Once cooked, shred the chicken into pieces.
  • In the same skillet, sauté the onions and bell pepper for 4-5 minutes until soft. Add the minced garlic and cook for another minute. Stir in the green chiles and spices, cooking for 2 more minutes.
  • In a bowl, combine the softened cream cheese and sour cream. Whisk until smooth. Then, add 1 cup of enchilada sauce and mix well. Gently fold in the shredded chicken and the sautéed vegetable mixture.
  • Cut the corn tortillas into 1-inch strips. If needed, warm them slightly to make them flexible.

Assembly and Baking

  • Grease a 9×13 inch baking dish. Spread 1/2 cup of the enchilada sauce on the bottom.
  • Layer half of the tortilla strips, half of the chicken mixture, and 1.5 cups of cheese. Repeat these layers, finishing with the remaining cheese on top.
  • Cover the dish 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 the casserole to rest for 5-10 minutes before serving. Garnish with fresh cilantro and green onions.

Notes

This casserole can be topped with additional sour cream, fresh cilantro leaves, diced avocado, lime wedges, or pickled jalapeños for extra flavor. It pairs wonderfully with a simple side salad or some tortilla chips.

Nutrition

Serving: 1gCalories: 600kcalCarbohydrates: 40gProtein: 35gFat: 30gSaturated Fat: 15gSodium: 800mgFiber: 3gSugar: 4g
Keyword Casserole Recipe, Chicken Enchilada Casserole, Comfort Food, Easy Dinner, one-pan meal
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