Chicken Chile Casserole
Creamy, cheesy, and packed with bold Southwestern flavors, this Chicken Chile Casserole is the ultimate comfort food for busy weeknights or family gatherings. Made with tender shredded chicken, tangy sour cream, and zesty canned green chiles, this easy-to-assemble casserole layers perfectly with soft corn tortillas and a blend of melty Monterey Jack and sharp cheddar cheeses. With a prep time of just 25 minutes and a golden, bubbly finish from the oven, this dish is an irresistible combination of hearty textures and vibrant flavors. Top it with freshly chopped cilantro for a burst of freshness, and enjoy a casserole that's as satisfying as it is simple to make. Perfect for make-ahead meals, this baked delight will have everyone coming back for seconds! Keywords: chicken chile casserole, cheesy casserole recipe, Southwestern recipes, easy comfort food, green chile casserole.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 1 can (4 ounces) canned diced green chiles
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1.5 cups shredded cheddar cheese
- 1.5 cups shredded Monterey Jack cheese
- 6 pieces corn tortillas
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt, black pepper, garlic powder, and onion powder.
Heat the olive oil in a skillet over medium heat. Cook the chicken breasts for 6-7 minutes per side or until fully cooked. Remove from the skillet and shred the chicken using two forks.
In a medium bowl, combine the diced green chiles, sour cream, and cream cheese. Mix until smooth and well combined.
Add the shredded chicken to the sour cream mixture and stir to coat the chicken evenly.
Lightly grease a 9x13-inch baking dish. Spread a thin layer of the chicken mixture on the bottom.
Layer 2-3 corn tortillas over the chicken mixture, tearing them if needed to fit the dish.
Sprinkle 1/3 of the shredded cheddar cheese and Monterey Jack cheese over the tortillas.
Spread another layer of the chicken mixture over the cheese, followed by another layer of tortillas and cheese. Repeat until all ingredients are used, finishing with a layer of cheese on top.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with fresh cilantro, if desired.
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 901 mg | 39% | |
| Total Carbohydrate | 17.8 g | 6% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.5 g | ||
| Protein | 36.0 g | 72% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 504 mg | 39% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 240 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
