Green Chili Chicken Enchilada Casserole
This Green Chili Chicken Enchilada Casserole is a comforting and flavorful Mexican-inspired dish featuring tender chicken, roasted green chilies, and a creamy cheese sauce baked together for an easy weeknight meal.
Servings: 6 servings
Ingredients
- 3 cups cooked chicken shredded (use chicken breast or thigh)
- 1 (4-ounce) can diced green chilies drained
- 1 cup sour cream or plain Greek yogurt
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 (10-ounce) can green enchilada sauce
- 8 small corn or flour tortillas cut into quarters
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- fresh cilantro chopped (for garnish)
- optional sliced jalapeños or avocado for topping
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the shredded chicken, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until everything is well combined and heated through. Remove from heat.
- In a medium bowl, combine the sour cream (or Greek yogurt) with half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese. Mix well.
- Add the green enchilada sauce and stir until the sauce is smooth and creamy.
- Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch (or similar size) baking dish.
- Spread a thin layer of the creamy enchilada sauce on the bottom of the dish. Next, layer a handful of tortilla quarters evenly over the sauce.
- Spread about half of the chicken mixture over the tortillas, then dollop half of the remaining enchilada sauce mixture on top.
- Repeat the layering: tortillas, chicken mixture, and sauce. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the top.
- Cover the casserole loosely with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown.
- Let the casserole rest for about 5 minutes before serving to allow it to set.
- Sprinkle freshly chopped cilantro over the casserole. Optionally, add sliced jalapeños or avocado on top for extra flavor and texture. Serve warm with your favorite sides like Mexican rice, beans, or a fresh salad.
Equipment
- Large Skillet
- Medium Bowl
- 9x9-inch Baking Dish
- Aluminum Foil
Notes
Use rotisserie chicken or leftover cooked chicken to save time. For a creamier texture, substitute half the sour cream with cream cheese. Warm the tortillas slightly before cutting to prevent cracking. Don't skip the resting time after baking; it helps the casserole set for easier slicing. If you prefer a spicier dish, add extra diced green chilies or a sprinkle of cayenne pepper. Leftover casserole can be reheated in the oven or microwave, but cover to retain moisture. For a crispier top, broil the casserole for the last 2-3 minutes, watching closely to avoid burning.