When it comes to weeknight meals, I don’t like to fuss too much.
This Enchilada Casserole is just that! Plus it can be made ahead of time, popped in the fridge and baked later. Anyone else prepare dinner during afternoon naps?
It may look fancy, but I promise it’s a a semi-homemade meal that doesn’t require a ton of pans or cooking.
First of all…I used a rotisserie chicken for this recipe. Don’t under estimate those little guys! The meat is cooked, it’s tender and tasty. It’s great for casseroles, in tacos, salads, etc. If you want, you can cook up your own chicken and shred it, but it’s definitely not necessary.
The rest is ingredients that are already prepared…just need to do a little chopping and dicing.
This casserole does require some baking time so make sure you plan ahead about 90 minutes. I like to broil my casserole for about 5 minutes at the end to get the tops nicely browned and crispy. The most important part of cooking any casserole is letting it REST. I can’t stress this enough…don’t dig in right away or else your casserole with fall apart all over your plate…and it will be too hot to eat!
Be patient…I know it’s hard but you can do it!
Have fun with the garnishes on this one. Just like any Mexican meal, garnish with all of your favorites whether its salsa, onion, avocado, lime, etc. It adds extra flavor, texture and it makes it puuuurtty.
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 4 cups shredded chicken (I used a large rotisserie chicken)
- 1 green bell pepper, diced
- 3 cups Monterrey jack cheese (cheddar or colby would work too)
- 28 ounce can green enchilada sauce
- 1¼ cups sour cream
- 1 tablespoon chili powder
- 9 tortillas, cut into 1 inch squares
- Diced onion
- Diced tomato
- Diced avocado
- Chopped cilantro
- Preheat oven to 375 degrees and grease a 9x13 baking dish.
- Add chili powder to the can of enchilada sauce and stir.
- Layer half of the chicken, green pepper, enchilada sauce, sour cream, tortillas, cheese and then repeat. It's okay if the sour cream doesn't spread evenly.
- Cover pan with aluminum foil and bake for 40 minutes. Remove aluminum foil and bake for another 10 minutes or until top is nicely browned. Let rest 15 minutes before cutting.
- Garnish with cilantro, avocado, onion, tomato and jalapeños.
Recipe adapted from Taste of Home