Chicken Enchilada Casserole
50 min8–10 servings
A layered baked casserole of shredded chicken, corn tortillas, and green enchilada sauce, topped with melted Monterey Jack cheese.
| prepPreheat oven to 350°F / 175°C | |||||
| 30 ml canola oil | Heat oil, sauté garlic, jalapeño & onion | Rest 10 min, garnish & serve with cilantro | |||
| 3 garlic cloves, finely chopped | |||||
| 1 jalapeño pepper, seeded and finely chopped | |||||
| 1 large onion, diced | |||||
| 450 g shredded cooked chicken | Stir in chicken, chiles, paprika & seasoning | ||||
| 2 (115 g) cans diced green chiles | |||||
| 1/2 tsp paprika | |||||
| Kosher salt and black pepper, to taste | |||||
| 3 (280 ml) cans green enchilada sauce | Pour in enchilada sauce, cook 1–2 min | Spread reserved sauce, layer tortillas & filling | Repeat layers twice more | Bake 350°F / 175°C, 30–35 min until golden | |
| 160 ml sour cream | Stir in sour cream | ||||
| 18 corn tortillas, cut in half | |||||
| 115 g grated Monterey Jack cheese (first layer) | |||||
| 115 g grated Monterey Jack cheese (second layer) | |||||
| 115 g grated Monterey Jack cheese (third layer), plus fresh cilantro for serving | |||||
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