Easy Chicken Enchilada Casserole is the ultimate comfort food! Layers of creamy, cheesy, savory goodness are filled with shredded chicken and green chile sauce for a warm and hearty dinner that's sure to be a family favorite!
Place chicken breasts in a large stock pot. Fill with enough water to cover the chicken.
Add butter, chicken bouillon cubes, and salt. Bring to a boil.
Reduce heat, cover, and simmer for 20-30 minutes, until chicken is cooked through and internal temperature reaches 165°F.
Remove chicken and shred.
Make the Chicken Mixture
In a large mixing bowl, add shredded chicken, softened cream cheese, green chiles, cumin, onion powder, salt, and black pepper. Stir until combined.
Make the Sour Cream Sauce
In another large mixing bowl, add green chile enchilada sauce, sour cream, cream of chicken soup, and salt. Whisk together until combined and smooth.
Assemble the Casserole
Preheat oven to 350°F.
Evenly spread out ½ cup of sour cream sauce in the bottom of a lightly greased 9x13-inch baking dish.
In this order, layer 4 corn tortillas (halved), half the chicken mixture, half the sour cream sauce, and 2 cups of Monterrey jack cheese.
Add another layer of 4 corn tortillas (halved) and then the remainder of the chicken mixture, sour cream sauce, and Monterrey jack cheese. Evenly sprinkle paprika on top.
Place the baking dish on a center oven rack and bake uncovered at 350°F for 30-35 minutes, until the cheese is melted and bubbly.
Let sit for 5 minutes to thicken. Garnish with chopped cilantro and enjoy!
Notes
Substitutions:
spicier - Look for hot fire-roasted green chiles and a spicy green enchilada sauce.
chicken - If you're running short on time, buy and shred a rotisserie chicken that's already been cooked.
Storage:
Place any leftovers in an airtight container and store them in the refrigerator for 3 to 4 days.
Make Ahead Instructions:
Overnight: To make this dish one day ahead of time, assemble the casserole but don't bake it. Cover with plastic wrap and place in the refrigerator overnight. Bake it the next day.Freezer: This dish freezes well. Place the assembled, unbaked casserole in the freezer and store it for up to 3 months. When ready to eat, thaw completely and follow the baking instructions in the recipe.