Ingredients
– 2 Tbsp canola oil
– 3 garlic cloves, finely chopped
– 1 jalapeño, seeded and finely chopped
– 1 large onion, diced
– 3 cups (about 450 g) shredded cooked chicken
– 2 cans (4 oz each, about 115 g per can) diced green chiles, drained
– ½ tsp paprika
– Kosher salt, to taste
– Freshly ground black pepper, to taste
– 3 cans (10 oz each, about 285 g per can) green enchilada sauce, plus ½ cup (≈120 ml) reserved for the bottom layer
– ⅔ cup (≈160 ml) sour cream
– 18 corn tortillas, cut in half (≈9 whole tortillas)
– 3 cups (≈12 oz or 340 g) grated Monterey Jack cheese
– Fresh cilantro, chopped, for garnish
Instructions
1-First, preheat your oven to 350°F (175°C) and get all ingredients ready to make things easier.
2-In a large skillet, heat the oil over medium heat and add garlic, jalapeño, and onion; sauté for about 3 minutes until softened. Stir in the shredded chicken, diced green chiles, paprika, and a pinch of salt and pepper to blend the flavors.
3-Next, reserve ½ cup of the enchilada sauce and pour the rest into the skillet, mixing well and cooking for 1 2 minutes until warmed. Remove from heat and fold in the sour cream for that creamy touch.
4-Now, spread the reserved sauce in the bottom of a 9×13-inch baking dish and arrange 12 tortilla halves over it, overlapping if necessary.
5-Spoon one-third of the chicken mixture over the tortillas and sprinkle with 1 cup cheese. Repeat the layering two more times, ending with a final cheese layer for a golden top.
6-Bake for 30 35 minutes until bubbling and golden brown, then let it rest for 10 minutes before garnishing with chopped cilantro and serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Assemble the casserole a few hours ahead and refrigerate; it bakes just as well.
❄️ Freeze the unbaked casserole tightly wrapped for up to 3 months; thaw overnight before baking.
🧀 For extra meltiness, add a handful of shredded cheese on top during the last 5 minutes of baking.
- Prep Time: 40 minutes
- Resting time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: High-protein, Gluten-free (corn tortillas)
Nutrition
- Serving Size: 1/8 of casserole (approximately 250 g)
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg