Green Chile Chicken Enchilada Casserole
Transform your dinner table with this irresistible Green Chile Chicken Enchilada Casserole, a creamy, cheesy, and boldly flavorful twist on classic enchiladas—all in an easy-to-assemble, layered casserole form. This comforting dish combines tender shredded chicken, mild green enchilada sauce, and a hint of heat from diced green chiles, perfectly balanced by a luscious sour cream mixture. Layered with soft corn tortillas, a blend of Monterey Jack and cheddar cheeses, and baked to golden, bubbly perfection, this casserole is a time-saving dream with just 15 minutes of prep and 30 minutes in the oven. Perfect for busy weeknights or a cozy family gathering, it’s finished with a sprinkle of fresh cilantro for a pop of color and freshness. Serve it warm alongside fajita-seasoned rice or a crisp green salad for the ultimate Tex-Mex feast!
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Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Mild green enchilada sauce
- 1 can (4 ounces) Diced green chiles
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 10 pieces Corn tortillas
- 2 tablespoons Chopped cilantro (optional, for garnish)
Directions
Step 1
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil.
Step 2
In a large mixing bowl, combine the shredded chicken, diced green chiles, and 1 cup of the enchilada sauce. Mix well and set aside.
Step 3
In a separate bowl, whisk together the remaining 1 cup of enchilada sauce and the sour cream until smooth.
Step 4
Spread 1/4 cup of the enchilada sauce and sour cream mixture evenly on the bottom of the prepared baking dish.
Step 5
Layer 4 to 5 corn tortillas over the sauce, overlapping as needed to cover the bottom of the dish.
Step 6
Spread half of the chicken mixture over the tortillas, followed by 1 cup of shredded Monterey Jack cheese.
Step 7
Repeat the layering process: add another layer of tortillas, the remaining chicken mixture, and another 1 cup of Monterey Jack cheese.
Step 8
Add a final layer of tortillas on top, then pour the remaining enchilada sauce and sour cream mixture evenly over the top.
Step 9
Sprinkle the shredded cheddar cheese evenly over the casserole.
Step 10
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown.
Step 11
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing.
Step 12
Garnish with chopped cilantro if desired and serve warm.
Nutrition Facts
| Serving size | (2371.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4171.8 |
| Total Fat 190.3g | 0% |
| Saturated Fat 104.3g | 0% |
| Cholesterol 1044.4mg | 0% |
| Sodium 6049.1mg | 0% |
| Total Carbohydrate 283.5g | 0% |
| Dietary Fiber 43.0g | 0% |
| Total Sugars 31.8g | |
| Protein 348.9g | 0% |
| Vitamin D 48.0IU | 0% |
| Calcium 3173.1mg | 0% |
| Iron 20.6mg | 0% |
| Potassium 3310.7mg | 0% |
Source of Calories