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
Scale
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
