Chicken Enchilada Casserole
Prep time
Cook time
Total time
Recipe type: Dinner
Serves: 8
  • 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
  • JalapeƱos
  1. Preheat oven to 375 degrees and grease a 9x13 baking dish.
  2. Add chili powder to the can of enchilada sauce and stir.
  3. 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.
  4. 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.
  5. Garnish with cilantro, avocado, onion, tomato and jalapeƱos.
Recipe by Stuck On Sweet at