Tex-Mex Chicken Enchilada Casserole

Ingredients

• 1 tablespoon olive oil
• 1 small onion (diced)
• 3 cups shredded cooked chicken
• 1 teaspoon chili powder
• 3/4 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt (to taste)
• Pepper (to taste)
• 4 ounces mild diced green chiles
• 2 1/2 cups red enchilada sauce
• 6 corn tortillas (6-inch) (cut into strips)
• 2 cups shredded cheddar or Mexican blend cheese
• Cilantro, avocado, diced tomatoes, sour cream, jalapeño slices, green onions (optional toppings)

Instructions

1. 1

   Preheat oven: Preheat the oven to 425°F.

2. 2

   Sauté onion: In a large nonstick skillet, heat olive oil over medium-high heat. Add the diced onion and cook until tender, about 3-5 minutes.

3. 3

   Season chicken: Reduce heat to medium-low and add the shredded chicken. Season with chili powder, cumin, smoked paprika, salt, and pepper. Mix in the green chiles and enchilada sauce.

4. 4

   Simmer tortillas: Stir in the tortilla strips until well coated with the sauce. Let simmer for 2 minutes to soften the tortillas.

5. 5

   Bake casserole: Transfer everything to a baking dish and sprinkle the shredded cheese evenly over the top. Bake in the preheated oven for 7-10 minutes, or until the cheese is melted and bubbly.

6. 6

   Broil: If desired, broil for a minute to brown the cheese, but watch closely to prevent burning. Let rest for 5 minutes before serving.

7. 7

   Serve warm with optional toppings as desired.