Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce
Get ready to elevate weeknight dinners with this Chicken Enchilada Casserole in Green Chile and Sour Cream Sauce, a hearty and flavor-packed dish that combines the comforting layers of a classic casserole with the zesty essence of Mexican cuisine. Tender shredded chicken is infused with the bold spices of cumin and paprika, then layered with creamy green enchilada sauce, tangy sour cream, and a medley of melted mozzarella and cheddar cheeses. Soft corn tortillas create the perfect base for these irresistible layers, while diced green chilies add a touch of heat that balances the richness of the dish. Baked to golden, bubbly perfection, this casserole is as easy to assemble as it is delicious, making it a fantastic option for family dinners or casual gatherings. Top it off with fresh cilantro and creamy avocado for a vibrant, restaurant-quality finish. With just 20 minutes of prep time and a total cook time of 30 minutes, this crowd-pleaser will quickly become a go-to in your recipe collection!
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Recipe Information
Ingredients
- 3 cups Cooked, shredded chicken
- 2 cups Green enchilada sauce
- 1 cup Sour cream
- 4 ounces Green chilies, diced
- 2 cups Mozzarella cheese, shredded
- 1 cup Cheddar cheese, shredded
- 8 large Corn tortillas
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Cilantro, chopped (optional, for garnish)
- 1 large Avocado (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute, or until fragrant.
Stir in the cumin, paprika, salt, and black pepper. Add the diced green chilies and cook for 2 minutes to combine the flavors.
Add the shredded chicken to the skillet and stir well to coat the chicken in the spices. Remove from heat and set aside.
In a mixing bowl, combine the green enchilada sauce and sour cream until smooth.
Spread a thin layer of the green chile and sour cream sauce at the bottom of the prepared baking dish.
Place a layer of corn tortillas over the sauce, cutting them if necessary to fit the dish.
Spread half of the chicken mixture evenly over the tortillas. Top with one-third of the mozzarella cheese and half a cup of the cheddar cheese.
Ladle a generous amount of the green chile and sour cream sauce over the chicken and cheese.
Repeat the layers with tortillas, the rest of the chicken, more cheese, and sauce.
Finish the casserole with one final layer of tortillas, the remaining sauce, and the rest of the mozzarella and cheddar cheese.
Cover the baking dish with aluminum foil and bake in the oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbling.
Allow the casserole to rest for 5 minutes before serving. Garnish with chopped cilantro and sliced avocado if desired.
Nutrition Facts
Calories |
4576 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.0 g | 279% | |
| Saturated Fat | 98.3 g | 492% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1048 mg | 350% | |
| Sodium | 9949 mg | 433% | |
| Total Carbohydrate | 298.9 g | 109% | |
| Dietary Fiber | 55.6 g | 199% | |
| Total Sugars | 48.2 g | ||
| Protein | 357.2 g | 714% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3217 mg | 247% | |
| Iron | 24.7 mg | 137% | |
| Potassium | 5771 mg | 123% | |
*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.
