Meet the Layered Chicken Enchilada Casserole, a delightful twist on traditional enchiladas. This hearty, cheesy dish is perfect for feeding a crowd or just making sure you have delicious leftovers for days. It’s all the flavors you love, stacked up and baked to perfection!
Chicken breasts are the protein-packed base of this casserole. Cooking and shredding them ahead of time makes the prep super easy. Olive oil is used to sauté the veggies, adding a hint of richness. Onion and garlic bring depth to the flavor profile, while the red and green bell peppers add a touch of sweetness and crunch. The enchilada sauce ties everything together with its spicy, tangy goodness. Corn tortillas form the layers of the casserole, soaking up all the delicious flavors. Mexican cheese blend ensures each bite is cheesy and melt-in-your-mouth delightful. Finishing off with sour cream and cilantro adds creaminess and freshness. The spices—cumin and chili powder—bring warmth and a bit of heat to the dish. Salt and pepper are your trusty sidekicks for seasoning everything just right.
This casserole pairs beautifully with a simple green salad and a side of Mexican rice. For a refreshing touch, serve with a slice of lime to squeeze over each serving. A cold glass of horchata or a light cerveza complements the meal perfectly.
First, preheat your oven to 375°F (190°C). This ensures it's ready to go once your casserole is assembled. Grab a large skillet and heat up a tablespoon of olive oil over medium heat. Add in the diced onion and minced garlic. You’ll want to sauté them until they’re soft and fragrant, which usually takes about three minutes.
Next, toss in your diced red and green bell peppers. Let them cook for another five minutes. They should soften slightly but still retain a bit of their crunch. Now, add in your cooked, shredded chicken. Sprinkle in the ground cumin, chili powder, and a pinch of salt and pepper. Stir everything together, letting the spices coat the chicken and vegetables.
Pour in one cup of enchilada sauce, stirring to combine. Once everything is mixed well, remove the skillet from the heat. Now, take out a 9x13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom to prevent sticking and infuse the tortillas with flavor.
Begin layering by placing tortilla halves over the sauce. It's like building a delicious puzzle. Follow with a layer of the chicken mixture and then a generous sprinkle of shredded cheese. Repeat these layers until all your ingredients are used up, finishing with a hearty layer of cheese on top.
Cover the dish with aluminum foil and pop it into your preheated oven. Let it bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly. Allow it to cool for about five minutes before garnishing with sour cream and cilantro.
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