Heat a skillet over medium heat and coat the bottom of the pan with olive oil. Cook chicken for 3-4 minutes on each side. Remove and let cool until you can comfortably shred it.
olive oil, 1 pound chicken breast tenders
Add onion to the pan and cook until it becomes translucent. Then add jalapeño pepper and garlic. Cook until the garlic becomes fragrant.
Remove pan from heat, then add sour cream and enchilada sauce, and stir to combine. Then stir in the shredded chicken.
1 ½ cup sour cream, 10 ounces red enchilada sauce
Coat a 9x13 inch casserole dish with nonstick spray, then cover the bottom of the dish with tortillas (*note 1).
18 corn tortillas
Using a slotted spoon, drain most of the sauce and add half of the chicken and a handful or two of shredded cheese on top of the layered tortillas. Add another layer of tortillas, spoon the remaining chicken filling, and another handful of cheese. Layer once more with the remaining tortillas and pour the sauce over top. Sprinkle the top with the remaining cheese.
18 corn tortillas, 8 ounces Colby jack cheese
Bake for 20-25 minutes, or until the cheese starts to bubble around the edges.
Let the casserole rest after baking, before serving with fresh avocado slices, cilantro, and a drizzle of sour cream.
avocado slices, sour cream, cilantro
Video
Notes
*Note 1: The number of tortillas needed will depend on the size you use. I used 6 medium-sized tortillas. Use enough to form a complete layer.
Use a fully preheated oven.
You can use shredded chicken tenders, breast, or thighs. You can also use rotisserie chicken.
To keep the jalapeño mild, remove the seeds and membrane, or skip the jalapeño completely if it's too spicy.
Storage: Store chicken enchilada casserole in an airtight container in the refrigerator for 3 days, or freeze for 3 months.