New This Month

Chicken Enchilada Casserole


Most enchiladas are dripping with cheese, but just a scattering of robust cotija is enough to satisfy.

  • Prep:
  • Total Time:
  • Servings: 6

Source: Everyday Food, October 2011


  • 2 pounds tomatillos (husks removed), washed and coarsely chopped
  • 2 tablespoons vegetable oil
  • 1 white onion, diced small
  • 2 jalapenos, seeded and diced small
  • 3 garlic cloves, minced
  • Coarse salt and ground pepper
  • 12 corn tortillas
  • 2 boneless, skinless chicken breasts (3/4 pound total), cooked and shredded (about 2 1/4 cups)
  • 3 tablespoons sour cream
  • 2 ounces cotija cheese, crumbled (1/2 cup)
  • 1/3 cup chopped fresh cilantro


  1. Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and jalapenos and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.

  2. Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.

  3. In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.

Reviews Add a comment

  • a_clink2002
    27 FEB, 2017
    Disappointing. Followed recipe exactly, but found it to be too tangy and not saucy enough. Will stick with my enchiladas suizas recipe.
  • lx_magnuson
    14 OCT, 2013
    Made this exactly according to the recipe and it was delicious. A huge hit at our house. We will definitely make this a part of our weekly rotations!