Chicken Enchilada Casserole is a delicious and easy-to-make dish that brings all the flavors of traditional enchiladas into a convenient, layered casserole.
>>>Get the Recipe in Details: Chicken Enchilada Casserole
Ingredients:
- For the Casserole:
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- 1 pound boneless, skinless chicken breasts
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet of taco seasoning
- 1 can (10 ounces) enchilada sauce
- 1 can (14.5 ounces) diced tomatoes with green chiles
- 1 can (4 ounces) diced green chiles
- 1 cup chicken broth
- 2 cups shredded cheddar cheese, divided
- 10 corn tortillas, cut into strips
- For the Topping:
-
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup chopped fresh cilantro (optional)
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- Cook the Chicken: In a large skillet, cook the chicken breasts over medium heat until fully cooked. Remove from the skillet, shred the chicken, and set aside.
- Prepare the Sauce: In the same skillet, sauté the chopped onion and minced garlic until the onion is translucent. Add the taco seasoning, enchilada sauce, diced tomatoes with green chiles, diced green chiles, and chicken broth. Stir well and bring to a simmer.
- Combine Ingredients: Add the shredded chicken back into the skillet and mix until well combined. Remove from heat.
- Assemble the Casserole: In a greased 9×13-inch baking dish, layer half of the tortilla strips on the bottom. Spread half of the chicken mixture over the tortillas, followed by 1 cup of shredded cheddar cheese. Repeat the layers with the remaining tortilla strips, chicken mixture, and another cup of shredded cheddar cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and sprinkle the shredded Monterey Jack cheese on top. Bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
- Serve: Allow the casserole to cool slightly before serving. Garnish with chopped fresh cilantro if desired. Enjoy!