This Green Chile Chicken Enchilada Casserole is your new go-to for a quick, delicious, and satisfying meal that brings all the comforting flavors of classic enchiladas without the fuss. It’s the perfect solution for busy weeknights when you crave something hearty and flavorful, offering a streamlined approach to a beloved Tex-Mex favorite.
Key Ingredients for Green Chile Chicken Enchilada Casserole:
- 2 cups cooked shredded chicken (rotisserie chicken is a great shortcut!)
- 1 (4 ounce) can diced green chiles, undrained
- 1 (10.5 ounce) can condensed cream of chicken soup
- 1/2 cup sour cream
- 1/4 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 6-8 corn tortillas, cut into 1-inch strips or torn into pieces
- 1.5 cups shredded Monterey Jack cheese, divided
- Optional toppings: chopped cilantro, extra sour cream, sliced black olives, diced avocado
How to Make Green Chile Chicken Enchilada Casserole:
Get ready for an incredibly easy and utterly satisfying Green Chile Chicken Enchilada Casserole! This dish comes together in a flash, featuring tender chicken enveloped in a creamy, zesty green chile sauce, all layered with soft tortillas and melty cheese. It’s a flavor explosion that requires minimal effort, making it perfect for even the most novice cooks. Preparation time is approximately 15 minutes of active prep, with 25-30 minutes of baking.
Step-by-Step Instructions:
- Preheat Your Oven and Prepare Your Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- Create the Creamy Green Chile Sauce: In a large bowl, combine the cooked shredded chicken, undrained diced green chiles, condensed cream of chicken soup, sour cream, and milk. Stir until everything is well incorporated and the mixture is creamy.
- Season the Sauce: Add the chili powder, cumin, and garlic powder to the chicken mixture. Season generously with salt and black pepper to your liking. Stir again to ensure the spices are evenly distributed throughout the sauce. Taste and adjust seasonings if necessary; you want a good kick of flavor!
- Layer the Tortillas: Spread about one-third of the chicken and green chile mixture evenly over the bottom of your prepared baking dish. Tear or cut the corn tortillas into 1-inch pieces and scatter half of the tortilla pieces over the chicken mixture.
- Add Cheese and Repeat Layers: Sprinkle 3/4 cup of the shredded Monterey Jack cheese over the tortilla layer. This is where the magic begins to happen, creating that cheesy pull we all love.
- Continue Layering: Add another third of the chicken and green chile mixture on top of the cheese. Scatter the remaining tortilla pieces over this layer, followed by the remaining 3/4 cup of Monterey Jack cheese.
- Top it Off: Finish by spreading the last third of the chicken and green chile mixture evenly over the top layer of cheese and tortillas.
- Bake to Perfection: Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes.
- Uncover and Melt: Remove the aluminum foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. You want to see that beautiful, irresistible melted cheese.
- Rest and Serve: Let the Green Chile Chicken Enchilada Casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to dish out. Serve hot, garnished with your favorite optional toppings.
Why You’ll Love This Green Chile Chicken Enchilada Casserole:
You’ll absolutely adore this Green Chile Chicken Enchilada Casserole for its incredibly tender shredded chicken bathed in a luxuriously creamy and vibrantly spiced green chile sauce, all nestled between layers of soft corn tortillas and gooey, melted Monterey Jack cheese. It’s a wonderfully comforting dish that rivals your favorite restaurant enchiladas but can be made right in your own kitchen, saving you money without sacrificing an ounce of flavor. The bright tang from the green chiles and the optional fresh toppings like cilantro and avocado elevate this casserole from delicious to absolutely divine.
Forget the hassle of rolling individual enchiladas; this casserole delivers all those beloved Tex-Mex flavors in a delightfully easy, baked dish. It’s a taste of home, a hug in a pan, perfect for feeding a crowd or enjoying as satisfying leftovers. So, gather your ingredients and treat yourself to this delightful Green Chile Chicken Enchilada Casserole – your taste buds will thank you!
Storing and Reheating Tips:
- Refrigeration: Allow the Green Chile Chicken Enchilada Casserole to cool completely before covering it tightly with plastic wrap or aluminum foil, or transferring it to an airtight container. It will keep well in the refrigerator for 3-4 days.
- Reheating: For individual portions, scoop out what you need and reheat in the microwave until heated through, usually 1-2 minutes. For larger portions, you can reheat the entire casserole in a preheated oven at 350°F (175°C) for about 15-20 minutes, covered with foil, until warm. You can remove the foil for the last few minutes if you want to crisp up the top a bit.
- Freezing: This casserole freezes beautifully! Let it cool completely, then cover it tightly with plastic wrap, followed by a layer of aluminum foil. You can also freeze individual portions in freezer-safe containers. It will last for up to 2-3 months in the freezer. To reheat from frozen, remove the foil and bake at 350°F (175°C) for 45-60 minutes, or until heated through.
Final Thoughts:
The Green Chile Chicken Enchilada Casserole is a true weeknight warrior, delivering immense flavor with minimal effort. Give this recipe a try for a comforting and delicious meal that the whole family will love.
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Green Chile Chicken Enchilada Casserole
Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
- In a large bowl, combine the cooked shredded chicken, undrained diced green chiles, condensed cream of chicken soup, sour cream, and milk. Stir until everything is well incorporated and the mixture is creamy.2 cups cooked shredded chicken, 1 (4 ounce) can diced green chiles, 1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup sour cream, 1/4 cup milk
- Add the chili powder, cumin, and garlic powder to the chicken mixture. Season generously with salt and black pepper to your liking. Stir again to ensure the spices are evenly distributed throughout the sauce. Taste and adjust seasonings if necessary; you want a good kick of flavor!1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and black pepper
- Spread about one-third of the chicken and green chile mixture evenly over the bottom of your prepared baking dish. Tear or cut the corn tortillas into 1-inch pieces and scatter half of the tortilla pieces over the chicken mixture.6-8 corn tortillas
- Sprinkle 3/4 cup of the shredded Monterey Jack cheese over the tortilla layer. This is where the magic begins to happen, creating that cheesy pull we all love.1.5 cups shredded Monterey Jack cheese
- Add another third of the chicken and green chile mixture on top of the cheese. Scatter the remaining tortilla pieces over this layer, followed by the remaining 3/4 cup of Monterey Jack cheese.6-8 corn tortillas, 1.5 cups shredded Monterey Jack cheese
- Finish by spreading the last third of the chicken and green chile mixture evenly over the top layer of cheese and tortillas.
- Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes.
- Remove the aluminum foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. You want to see that beautiful, irresistible melted cheese.
- Let the Green Chile Chicken Enchilada Casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to dish out. Serve hot, garnished with your favorite optional toppings.chopped cilantro, extra sour cream, sliced black olives, diced avocado