Ingredients
2 Tbsp canola oil
3 garlic cloves, finely chopped
1 jalapeño, seeded and finely chopped
1 large onion, diced
3 cups shredded cooked chicken (≈ 450 g)
2 cans (4 oz each) diced green chiles (≈ 225 g total)
½ tsp paprika
Kosher salt, to taste
Freshly ground black pepper, to taste
3 cans (10 oz each) green enchilada sauce (≈ 850 ml total)
⅔ cup sour cream (≈ 160 ml)
18 corn tortillas, cut in half (36 pieces)
3 cups grated Monterey Jack cheese (≈ 12 oz / 340 g)
Fresh cilantro, chopped (for garnish)
Notes
🕒 Assemble the casserole ahead of time, cover, and refrigerate; it can be frozen for up to 3 months and baked straight from frozen with extra bake time.
🍗 Use rotisserie chicken for a faster prep, shredding it directly into the skillet.
🌶️ Customize the heat by adding extra jalapeño, a splash of hot sauce, or a pinch of red‑pepper flakes before baking.
- Prep Time: 40 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: High Protein, Gluten-Free (corn tortillas), Contains Dairy
Nutrition
- Serving Size: 1 casserole portion (≈ 350 g)
- Calories: 670
- Sugar: 10 g
- Sodium: 660 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 5 g
- Protein: 37 g
- Cholesterol: 110 mg