Green Chile Chicken Enchilada Casserole

Halve chicken breasts horizontally through the middle to make them thinner. This will help them cook faster and more evenly. Add a tablespoon of olive oil to a skillet over medium heat, then add the chicken breasts. Lightly brown the chicken on both sides.

Add 1 cup of chicken broth to the pan, and simmer the chicken until cooked through, turning it occasionally. Once the chicken is cooked, remove it from the heat and let it cool until it's cool enough to handle. Shred the chicken, discard the broth, and wipe the pan.

While the chicken cooks, prepare the seasoning blend. In a small bowl, combine 1/2 teaspoon of cumin, 1/2 teaspoon of paprika, 1/2 teaspoon of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of salt. Stir until well mixed.

Add a tablespoon of oil to the skillet and 1 diced yellow onion, sauteing until softened, then add in the spice blend, cooking for another minute until the mixture becomes fragrant. Remove from the heat.

Add shredded chicken to the skillet along with 1 cup of drained corn and two undrained 4-ounce cans of green chiles. I used one hot and one mild for a bit of extra kick. Stir everything together until combined.

Add 1 cup of sour cream to the chicken filling and stir until well combined.

To prevent sogginess, corn tortillas are naturally absorbent, and if used raw, they can soak up too much enchilada sauce while baking, leaving your casserole mushy. Toast the tortillas in a dry cast-iron skillet over medium-high heat, cooking each one for 30–45 seconds per side until soft and lightly browned. We have an amazing tortilla recipe with step-by-step instructions and photos, perfect for anyone interested in learning how to make tortillas.

Warm your enchilada sauce before putting together the casserole to eliminate clumps and achieve a smooth, even texture. We also have a fantastic easy green chile enchilada sauce recipe for anyone who's interested.

Preheat the oven to 350°F. Assemble the enchiladas by spreading 1/2 cup of enchilada sauce evenly across the bottom of a 2-quart baking dish. Then line the bottom of the dish with 5 corn tortillas, using two whole ones and 3 cut in half and trimmed to fit the dish.

Next, add all the chicken filling, spreading it evenly on top of the layer of tortillas.

Sprinkle half of the pepper jack cheese and half of the Monterey jack cheese over the chicken filling.

Layer the remaining tortillas over the cheese layers, placing two whole tortillas in the center and three halved tortillas trimmed to fit around them.

Top with the remaining two cups of green enchilada sauce, spreading evenly over the tortillas.

Sprinkle the casserole with the remaining cheese, then bake until it's heated through and the cheese is melted and bubbly, about 20-25 minutes.

Once baked, allow to cool for 15 minutes.

For toppings, roughly chop some cilantro, dice 2–3 avocados, slice 2–3 jalapeños, and scatter them on top.

Enjoy!