Name: One-Pan Cheesy Chicken and Corn Enchilada Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 1 h
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: 1 tablespoon (15ml) neutral oil (e.g., canola, grapeseed, or avocado oil); 1 medium yellow onion, finely diced (about 150g); 3 cloves garlic, minced (about 1 tablespoon / 15g); 1 teaspoon (4g) ground chili powder (preferably New Mexico or Ancho); 1/2 teaspoon (2g) ground cumin; 1/4 teaspoon (1g) smoked paprika; 1/2 teaspoon (3g) Diamond Crystal kosher salt (or 1/4 teaspoon fine sea salt); 1/4 teaspoon (0.5g) freshly ground black pepper; 400g (14 oz) cooked shredded chicken (from 2-3 chicken breasts or 4-5 thighs, or 1 medium rotisserie chicken); 1 can (425g / 15 oz) whole kernel corn, drained (about 250g net weight); 1 can (425g / 15 oz) red enchilada sauce (medium heat preferred); 1/4 cup (60ml) low-sodium chicken broth; 250g (9 oz) sharp cheddar cheese, freshly shredded and divided; 1/2 cup (12g) fresh cilantro, roughly chopped, for garnish; 1/2 cup (120g) sour cream, for garnish; 1 oz (28g) tortilla chips, lightly crushed, for garnish

Magic Sous

One-Pan Cheesy Chicken and Corn Enchilada Casserole — Magic Sous