Ingredients
The Chicken Base
3 large chicken breasts: Cooked and shredded (rotisserie chicken works great too).
1 tablespoon olive oil.
1 medium onion: Finely diced.
2 cloves garlic: Minced.
The Creamy Sauce
1 cup red enchilada sauce (or tomato sauce for a milder flavor).
1/2 cup sour cream (or Greek yogurt for a tangy, creamy texture).
1 teaspoon smoked paprika.
1 teaspoon ground cumin.
Salt and black pepper to taste.
The Toppings
1.5 cups shredded Cheddar cheese.
1 cup shredded Mozzarella cheese.
1 red bell pepper: Sliced into thin strips.
2 green chilies or jalapeños: Sliced into small rounds.
Fresh cilantro: Chopped, for garnish.
Instructions
1. Sauté the Aromatics
Preheat your oven to 190°C (375°F). In a large skillet over medium heat, add the olive oil and sauté the onion until translucent. Add the minced garlic and cook for another minute until fragrant.
2. Mix the Filling
Add the shredded chicken to the skillet. Stir in the enchilada sauce, sour cream, paprika, cumin, salt, and pepper. Mix thoroughly until the chicken is evenly coated and the sauce is creamy. Let it simmer for 2-3 minutes.
3. Assemble the Casserole
Transfer the chicken mixture into a greased baking dish (like the glass pyrex dish in the photo). Spread it out evenly using a spatula.
4. Add the Layers
Generously cover the top with the shredded Cheddar and Mozzarella. Arrange the red pepper strips and green chili rounds over the cheese in an even pattern.
5. Bake
Place the dish in the oven and bake for 15 to 20 minutes. The cheese should be bubbling and completely melted. For a golden finish, turn on the broiler for the last 2 minutes.
Serving Tips
Resting: Let the dish sit for 5 minutes after taking it out of the oven. This helps the sauce set so it isn’t too runny when served.
Garnish: Sprinkle the fresh chopped cilantro over the top right before serving to add a pop of color and freshness.
Side Dishes: This goes perfectly with a side of Mexican rice, warm flour tortillas, or even over a bed of crispy tortilla chips.
Enjoy your meal!
