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Tex-Mex Chicken Enchilada CasseroleJonathan Porter

This cheesy, saucy Tex-Mex Chicken Enchilada Casserole is layered with flavorful chicken, tortillas, and bold spices—it's a quick weeknight dinner made easy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 382 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Main ingredients

  • 1 tablespoon olive oil for sautéing onion
  • 1 small onion diced
  • 3 cups shredded cooked chicken rotisserie or leftover
  • 1 teaspoon chili powder
  • ¾ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • Salt to taste
  • Pepper to taste
  • 4 ounces mild diced green chiles
  • 2 ½ cups red enchilada sauce
  • 6 corn tortillas cut into 6-inch strips
  • 2 cups shredded cheese cheddar or Mexican blend
  • Toppings cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onions (optional)

Instructions
 

Instructions

  • Preheat the oven to 425°F.
  • In a large nonstick skillet, heat olive oil over medium-high heat. Add the diced onion and cook until tender, about 3-5 minutes.
  • Reduce heat to medium-low and add the shredded chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper.
  • Mix in the green chiles and enchilada sauce. Stir in the tortilla strips until well coated with the sauce. Let simmer for 2 minutes to soften the tortillas.
  • Transfer everything to a baking dish and sprinkle the shredded cheese evenly over the top.
  • Bake in the preheated oven for 7-10 minutes, or until the cheese is melted and bubbly.
  • If desired, broil for a minute to brown the cheese, but watch closely to prevent burning.
  • Let rest for 5 minutes before serving.
  • Serve warm with optional toppings as desired.

Notes

Wrap leftovers tight and store in the fridge or freezer. Best reheated covered in the oven for juicy results. Can be customized with your favorite toppings or made vegetarian.