Chicken Enchilada Casserole

• portions: 8 servings
• temps actif: 40 minutes
• temps total: 1 hour 15 minutes

Ingrédients

2 tbsp. canola oil

3 garlic cloves, finely chopped

1 jalapeño, seeded and finely chopped

1 large onion, diced

3 c. shredded cooked chicken

2 (4-ounce) cans diced green chiles

1/2 tsp. paprika

Kosher salt, to taste

Black pepper, to taste

3 (10-ounce) cans green enchilada sauce

2/3 c. sour cream

18 corn tortillas, cut in half

3 c. grated monterey jack cheese (about 12 ounces)

Fresh cilantro, chopped, for serving

Instructions

Preheat the oven to 350°F.

In a large skillet, heat the oil over medium heat. Add the garlic, jalapeño, and onion and sauté until softened, about 3 minutes. Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve 1/2 cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine. Cook until warmed through, 1 to 2 minutes. Turn off the heat and stir in the sour cream.

Spread the reserved 1/2 cup enchilada sauce in the bottom of a 9-by-13-inch baking dish. Line the bottom of the dish with 12 tortilla halves (overlapping as necessary to cover), then spread with one-third of the chicken mixture, and sprinkle with 1 cup of the monterey jack cheese; repeat to make 2 more layers of the tortillas, chicken mixture, and cheese. You should have 3 layers total.

Bake until bubbling and golden brown, 30 to 35 minutes. Let rest 10 minutes. Sprinkle generously with chopped cilantro before serving.

Nutrition

• Calories: 494
• Lipides Totaux: 25 g
• Lipides Saturés: 12 g
• Acides Gras Trans: 0 g
• Cholestérol: 89 mg
• Sodium: 1361 mg
• Glucides Totaux: 32 g
• Fibres Diététiques: 6 g
• Sucres Totaux: 9 g
• Protéines: 30 g