Chicken Enchilada Casserole with Side Salad

Instructions

1. 1

   Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter.

2. 2

   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant.

3. 3

   In a large mixing bowl, prepare the chicken filling. Combine the shredded chicken, the cooked onion and garlic mixture, 1 cup of the enchilada sauce, and 1 cup of the shredded cheese. Stir in the ground cumin, chili powder, dried oregano, salt, and black pepper. Mix until everything is well combined.

4. 4

   Begin assembling the casserole. Spread 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish. Arrange half of the corn tortilla strips in a single layer over the sauce.

5. 5

   Create the first full layer. Spread half of the chicken mixture evenly over the tortilla strips. Pour 1 cup of enchilada sauce over the chicken layer.

6. 6

   Create the second layer. Arrange the remaining tortilla strips on top, followed by the rest of the chicken mixture. Pour the remaining enchilada sauce over the top, ensuring it's evenly covered.

7. 7

   Finish with cheese and bake. Sprinkle the remaining 2 cups of shredded cheese evenly over the entire casserole. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.

8. 8

   Rest and serve. Remove the casserole from the oven and let it rest for at least 10 minutes. This allows it to set, making it easier to slice and serve. Garnish with sour cream, fresh cilantro, and sliced green onions before serving.