Ingredients
3 cups Cooked chicken, shredded or diced
8-10 Corn tortillas
1 (10 oz) can Red or green enchilada sauce
1 cup Sour cream
2 cups Shredded Mexican cheese blend, divided
1 medium Onion, finely chopped
½ cup Chicken broth
1 tsp Ground cumin
1 tsp Chili powder
Salt and pepper to taste
¼ cup Fresh cilantro, chopped (for garnish)
Instructions
1. Prep: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. Sauté: In a skillet over medium heat, cook chopped onion in a little oil until softened (about 5 mins).
3. Mix: In a large bowl, combine cooked chicken, sautéed onion, sour cream, half the cheese, chicken broth, cumin, chili powder, salt, and pepper.
4. Assemble: Spread ¼ of the sauce in the bottom of the dish. Layer with tortillas, half the chicken mixture, and ¼ of the sauce. Repeat layers once more, then finish with a final layer of tortillas, the remaining sauce, and the rest of the cheese.
5. Bake: Bake uncovered for 25-30 minutes until bubbly and golden. Rest for 10 minutes before garnishing with cilantro and serving.
Notes
Pro-Tips:
• Lightly fry your corn tortillas in a little oil for 15-30 seconds per side before layering to prevent them from becoming soggy.
• Don’t skip sautéing the onions—it mellows their sharp bite and creates a savory base.
• Let the casserole rest for 10 minutes after baking; this ensures clean slices and better texture.
Variations:
• Add Beans: Stir in 1 can of rinsed and drained black or pinto beans to the chicken mixture.
• Veggie Boost: Sauté diced bell peppers or zucchini with the onion.
• Green Enchilada Style: Use a tomatillo-based green enchilada sauce (salsa verde) for a brighter, tangier flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Bake
- Cuisine: Mexican-American