thepioneerwoman4.6
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.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 40 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●skillet
- ●baking dish
📝 Preparation Steps
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Preheat the oven to 350°F.
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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.
large onion, diced1diced green chiles2 (4-ounce) cans
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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.
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Bake until bubbling and golden brown, 30 to ⏱️ 35 minutes. Let rest ⏱️ 10 minutes. Sprinkle generously with chopped cilantro before serving.
Fresh cilantro, chopped, for serving
Nutrition Facts
calories
494 Calories
fat Content
25 g
fiber Content
6 g
sugar Content
9 g
sodium Content
1361 mg
protein Content
30 g
trans Fat Content
0 g
cholesterol Content
89 mg
carbohydrate Content
32 g
saturated Fat Content
12 g
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