Green Chile Chicken Enchilada Casserole Recipe
Introduction
This Green Chile Chicken Enchilada Casserole is a comforting and flavorful dish perfect for any weeknight dinner. Layers of tender chicken, creamy sauce, and melty cheese come together with a mild green chile kick. It’s easy to assemble and sure to please the whole family.
Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheddar cheese
- ⅓ cup sour cream
- 4 oz canned diced green chiles, drained if needed
- 15 oz canned green chile enchilada sauce
- 12 6-inch corn tortillas
- 10.5 oz cream of chicken soup
- Salt and pepper to taste
- Topping options: sour cream, salsa, shredded lettuce, diced tomatoes, jalapeños
Instructions
- Step 1: Preheat your oven to 350°F. In a large bowl, combine the cream of chicken soup, sour cream, about ⅓ cup of enchilada sauce, salt, and pepper. Stir in the cooked chicken and diced green chiles until well mixed.
- Step 2: Pour about ¼ cup of enchilada sauce into the bottom of an 8×8-inch baking pan and spread it evenly.
- Step 3: Layer 3 tortillas on the bottom of the pan, tearing or cutting them as needed to cover any gaps.
- Step 4: Spread one-third of the chicken mixture evenly over the tortillas, then drizzle approximately ⅓ cup of enchilada sauce over the chicken layer.
- Step 5: Add 3 more tortillas on top, followed by another third of the chicken mixture, about ⅓ cup of sauce, and 1 cup of shredded cheddar cheese.
- Step 6: Place the last 3 tortillas on top, spread the remaining enchilada sauce over them, and finish with the remaining shredded cheese.
- Step 7: Bake the casserole for 25–30 minutes until the cheese is melted, bubbly, and the casserole is heated through.
- Step 8: Remove from the oven and let it rest for 5–10 minutes before serving. Add your favorite toppings like sour cream, salsa, shredded lettuce, diced tomatoes, or jalapeños.
Tips & Variations
- Use rotisserie chicken for a quick and flavorful shortcut.
- For extra spice, add chopped jalapeños to the chicken mixture.
- Swap cheddar cheese with Monterey Jack or pepper jack for a creamier or spicier taste.
- If you prefer a gluten-free version, ensure the corn tortillas are certified gluten-free.
- Letting the casserole rest before serving helps it set and makes slicing easier.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire casserole in the oven at 350°F until heated through, about 15–20 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it and cover tightly with foil, then refrigerate. Bake it fresh when ready, adding a few extra minutes if baking from cold.
Can I freeze the casserole?
This casserole freezes well. Wrap it tightly with plastic wrap and foil before freezing. Thaw overnight in the refrigerator and bake as usual, adding additional baking time if still partially frozen.
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Green Chile Chicken Enchilada Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Green Chile Chicken Enchilada Casserole is a hearty and flavorful layered dish featuring shredded chicken, melted cheddar cheese, tangy sour cream, and zesty green chiles all baked to perfection. Perfect for a comforting weeknight dinner, it combines classic Tex-Mex flavors with the convenience of a casserole, topped with optional fresh garnishes like salsa, lettuce, and jalapeños.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded or diced
- 2 cups shredded cheddar cheese
- ⅓ cup sour cream
- 4 oz canned diced green chiles, drained if needed
- 15 oz canned green chile enchilada sauce
- 12 6-inch corn tortillas
- 10.5 oz cream of chicken soup
- Salt and pepper to taste
Toppings (Optional)
- Sour cream
- Salsa
- Shredded lettuce
- Diced tomatoes
- Jalapeños
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole.
- Mix Chicken Filling: In a large bowl, combine the cream of chicken soup, sour cream, about ⅓ cup of enchilada sauce, salt, and pepper. Stir in the shredded chicken and diced green chiles until everything is well mixed.
- Prepare Baking Pan: Pour approximately ¼ cup of enchilada sauce into the bottom of an 8×8-inch (or similar size) baking pan, spreading it evenly to coat the surface.
- First Layer: Place 3 corn tortillas over the bottom of the pan, tearing or cutting them to fill any gaps. Spread one-third of the chicken mixture evenly over the tortillas, then drizzle about ⅓ cup of enchilada sauce on top.
- Second Layer: Add 3 more tortillas on top of the first layer’s sauce. Spread another one-third of the chicken mixture over the tortillas, drizzle with about ⅓ cup of enchilada sauce, and sprinkle 1 cup of shredded cheddar cheese evenly on top.
- Final Layer: Use the remaining 3 tortillas to cover the second layer. Spread the remaining enchilada sauce over the tortillas and then the remaining cheese on top.
- Bake Casserole: Place the assembled casserole into the oven and bake for 25 to 30 minutes until the cheese is melted, bubbling, and the casserole is heated through.
- Rest and Serve: Remove the casserole from the oven and let it rest for 5 to 10 minutes. Top with your desired toppings such as sour cream, salsa, shredded lettuce, diced tomatoes, and jalapeños before serving.
Notes
- You can substitute cooked rotisserie chicken for convenience.
- Adjust the amount of green chiles and jalapeños to match your spice preference.
- If you want a crispier top, you can broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
- For a dairy-free version, use non-dairy sour cream and cheese alternatives.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Keywords: Green chile chicken casserole, enchilada casserole, baked enchiladas, Tex-Mex casserole, shredded chicken, cheesy casserole
