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Tex-Mex Chicken Enchilada Casserole baked in a dish, topped with avocado, tomatoes, and cilantro.

Tex-Mex Chicken Enchilada Casserole

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Main Course
Cuisine tex-mex
Servings 6
Calories 382 kcal

Ingredients
  

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

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.
    Sautéed onions in a non-stick skillet with a marble countertop background.
  • 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.
    Seasoning shredded chicken with spices for Tex-Mex Chicken Enchilada Casserole.
  • Stir in the tortilla strips until well coated with the sauce. Let simmer for 2 minutes to soften the tortillas.
    Stirring corn tortilla strips into the chicken and red enchilada sauce for Tex-Mex Chicken Enchilada Casserole.
  • 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.
    Tex-Mex Chicken Enchilada Casserole in a baking dish, topped with cheese.
  • 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.
    Tex-Mex Chicken Enchilada Casserole topped with avocado, tomatoes, and cilantro.

Nutrition

Calories: 382kcalCarbohydrates: 24gProtein: 30gFat: 19gSaturated Fat: 8gSodium: 1.24mgFiber: 4g
Keyword cheese, chicken, chicken enchilada, chicken enchilada casserole, easy enchiladas, enchiladas
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