5 from 1 vote
Chicken Enchilada Casserole in a blue serving dish
Chicken Enchilada Casserole
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This scrumptious Chicken Enchilada Casserole is layered with corn tortillas, chicken, Poblano peppers, enchilada sauce, and Sargento cheese. It's a hit with everyone who tastes it.
Course: Main Course
Cuisine: Casserole
Author: Kim Beaulieu
Ingredients
  • 2 tablespoons olive oil
  • 3 pounds of bone-in chicken thighs trim all the skin and bone and discard (3 pounds of chicken thighs should equal just over 1 pound of meat
  • 1 to 2 Poblano peppers diced
  • 1 to 2 red peppers diced
  • 1/2 sweet onion diced
  • Salt and pepper to taste
  • 10 ounces of Homemade Enchilada Sauce or Store Bought Enchilada Sauce
  • 6 corn tortillas
  • 1 package 8 oz/226 g Sargento 4 Cheese Mexican Blend
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cut all the usable meat off of your chicken thighs. Discard any skin and bones. (tip: save chicken bones to make chicken stock or soup) Cut into small, even pieces.
  3. Cut up all the vegetables.
  4. In a large skillet heat the olive oil over medium heat, then add the chicken. Cook, stirring occasionally, until the juices run clear. Add the diced poblano peppers, diced red peppers, and diced onions to the pan. Continue to cook, stirring often, until the chicken starts to brown and the vegetables are soft. Add salt and pepper, stir until well combined. Remove the chicken mixture from the pan. Set aside.
  5. Heat up the enchilada sauce in a saucepan over medium heat. Set aside.
  6. In a casserole dish line two corn tortillas on the bottom, they can overlap slightly if needed.
  7. Spoon 1/3 of the chicken mixture over the corn tortillas.
  8. Pour 1/3 of the enchilada sauce over the chicken mixture.
  9. Sprinkle 1/3 of the cheese over top the enchilada sauce.
  10. Repeat all layers two more times.
  11. Place casserole dish in the oven and cook for about 15 to 20 minutes.
  12. Remove from oven and slice immediately.
  13. Serve with a big old Sargento cheese loving smile!