Creamy Chicken Enchilada Casserole

This Creamy Chicken Enchilada Casserole is a delicious twist on a classic Mexican dish, loaded with tender chicken, creamy enchilada sauce, and melted cheese. It’s a hearty, comforting meal that’s perfect for a weeknight dinner or special occasion, and is sure to become a family favorite!

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 can (10 ounces) enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 6-8 corn tortillas
• 1 cup frozen peas and carrots
• 1/4 cup chopped fresh cilantro (optional)

Instructions

Preheat your oven to 375°F.

In a large skillet, heat a couple of tablespoons of oil over medium-high heat.

Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set it aside.

In the same skillet, add the diced onion and cook until it’s translucent, about 3-4 minutes.

Add the minced garlic and cook for an additional minute, until fragrant.

In a large bowl, whisk together the enchilada sauce, sour cream, cumin, paprika, salt, black pepper, and cayenne pepper.

Add the cooked chicken back into the bowl and stir until the chicken is well coated with the enchilada sauce mixture.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the casserole, spread a thin layer of the enchilada sauce in the bottom of a 9×13-inch baking dish.

Arrange 4-5 tortillas on the bottom of the dish, overlapping them slightly.

Spread half of the chicken mixture over the tortillas, followed by half of the shredded cheese (both Monterey Jack and cheddar).

Sprinkle with half of the frozen peas and carrots.

Repeat the layers, starting with the tortillas, the remaining chicken mixture, the remaining cheese, and finally the remaining peas and carrots.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove the dish from the oven and sprinkle with chopped cilantro, if desired.

Let it cool for a few minutes before serving.

Serve hot and enjoy!

Notes

Use chicken breasts that are fresh and of high quality to ensure the best flavor and texture.

You can customize the amount of heat in the dish by adjusting the amount of cayenne pepper to your liking.

Make sure to cook the chicken until it reaches an internal temperature of 165°F to ensure food safety.

If using frozen peas and carrots, thaw them first and pat dry with paper towels to remove excess moisture.

To make the dish more visually appealing, arrange the tortillas in a single layer without overlapping them.

You can prepare the chicken mixture and the tortillas ahead of time, then assemble and bake the casserole when you’re ready.

Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Reheat in the oven until hot and bubbly.

Nutrional Value

• Calories: 542
• Total fat: 34g
• Saturated fat: 17g
• Cholesterol: 95mg
• Sodium: 750mg
• Total carbohydrates: 24g
• Dietary fiber: 3g
• Sugars: 6g
• Protein: 37g