Green Chile Chicken Enchilada Casserole Recipe
This Green Chile Chicken Enchilada Casserole is the perfect blend of savory, spicy, and creamy goodness, offering a comforting meal that will quickly become a family favorite—whether you're feeding a crowd or just looking for something simple and satisfying.
Equipment
- 9x13-inch baking dish
- Medium skillet for cooking the chicken
- Spoon or spatula for layering
- Knife and cutting board for chopping ingredients
- Measuring cups and spoons
- Can opener
- Oven preheated to 350°F (175°C)
Ingredients
- 2 cups shredded chicken
- 2 cups green chile enchilada sauce
- 10 corn tortillas
- 1 cup sour cream
- 1 ½ shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ½ cup diced onion
- 1 cup diced green chiles
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- Salt and pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium skillet, sauté the diced onion until translucent (about 3-4 minutes) over medium heat.
- Add the shredded chicken, cumin, garlic powder, chili powder, and a pinch of salt and pepper. Stir everything together until well mixed and heated through. Remove from heat.
- In a separate bowl, mix together the sour cream and 1 cup of green chile enchilada sauce.
- Grease the bottom of a 9x13-inch baking dish. Begin layering by placing 3 tortillas at the bottom of the dish. You can tear them into smaller pieces to fit the dish.
- Spread half of the sour cream and green chile sauce mixture over the tortillas.
- Add half of the chicken mixture over the sauce, followed by ½ cup of the shredded cheddar and Monterey Jack cheese.
- Repeat the layers: tortillas, sauce mixture, chicken, and cheese.
- Top with the remaining cheese and a sprinkle of diced green chiles.
- Cover the casserole with aluminum foil and bake for 20 minutes. Then, uncover and bake for another 10-15 minutes, until the cheese is bubbling and golden.
- Let it cool for a few minutes before serving. Garnish with cilantro or a squeeze of lime, if desired.
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Notes
- Use Rotisserie Chicken: If you're short on time, a store-bought rotisserie chicken is a great shortcut that will save you the hassle of cooking the chicken yourself.
- Don't Skip the Foil: Cover the casserole with foil when baking to keep it moist. Uncover for the final 10 minutes to allow the cheese to brown and bubble.
- Tortilla Texture: Corn tortillas are traditional, but if you prefer a softer texture, flour tortillas work well and give a slightly different taste.
- Add Extra Heat: If you like a spicier casserole, consider adding some diced jalapeños or a splash of hot sauce to the chicken mixture for an extra kick.
- Garnish with Fresh Ingredients: A sprinkle of fresh cilantro or a squeeze of lime adds a burst of freshness that perfectly balances the rich and creamy casserole.
Nutrition
Nutrition Facts
Green Chile Chicken Enchilada Casserole Recipe
Serving Size
6 casserole
Amount per Serving
Calories
385
% Daily Value*
Fat
22
g
34
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
8
g
Cholesterol
80
mg
27
%
Sodium
800
mg
35
%
Potassium
350
mg
10
%
Carbohydrates
27
g
9
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
23
g
46
%
Vitamin A
480
IU
10
%
Vitamin C
10
mg
12
%
Calcium
280
mg
28
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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