Creamy Green Chili Chicken Corn Enchilada Style Bake
Dive into the irresistible comfort of this Creamy Green Chili Chicken Corn Enchilada Style Bake, a crowd-pleasing dish that combines zesty green chili flavors with layers of cheesy indulgence. Tender shredded chicken is enveloped in a luscious cream cheese and green chili enchilada sauce, complemented by bursts of sweet corn and mild diced green chilies. With soft corn tortillas layered between the creamy chicken mixture and topped with a golden blanket of Monterey Jack and sharp cheddar cheese, this casserole-style bake delivers a perfect balance of bold flavor and hearty texture. Ready in under an hour, this easy-to-make dinner is perfect for busy weeknights or casual family gatherings. Garnish with fresh cilantro for a vibrant finish, and enjoy a southwestern-inspired meal your whole family will love!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green chili enchilada sauce
- 8 ounces Cream cheese
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded sharp cheddar cheese
- 1 cup Frozen corn
- 4 ounces Diced green chilies
- 10 Small corn tortillas
- 2 tablespoons Chopped cilantro (optional, for garnish)
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 1 teaspoon Olive oil (for greasing)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with olive oil.
In a medium saucepan over low heat, add the cream cheese and 1 cup of green chili enchilada sauce. Stir until melted and smooth.
Add the shredded chicken, frozen corn, diced green chilies, salt, and black pepper to the saucepan. Mix until everything is combined and heated through. Remove from heat.
Spread 1/4 cup of the green chili enchilada sauce evenly on the bottom of the greased baking dish.
Layer 5 corn tortillas over the sauce, overlapping them slightly to cover the bottom of the dish.
Spoon half of the chicken mixture over the tortillas and spread it out evenly.
Sprinkle 1 cup of shredded Monterey Jack cheese over the chicken mixture.
Repeat the layering process with the remaining 5 tortillas, the rest of the chicken mixture, and 1 cup of Monterey Jack cheese.
Pour the remaining 3/4 cup of green chili enchilada sauce evenly over the top layer.
Sprinkle the sharp cheddar cheese over the sauce to create a cheesy top layer.
Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly, and the casserole is heated through.
Remove from the oven and let it rest for 5 minutes before slicing.
Garnish with chopped cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
4105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.9 g | 282% | |
| Saturated Fat | 119.4 g | 597% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 7128 mg | 310% | |
| Total Carbohydrate | 204.0 g | 74% | |
| Dietary Fiber | 28.9 g | 103% | |
| Total Sugars | 28.3 g | ||
| Protein | 344.3 g | 689% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3040 mg | 234% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3749 mg | 80% | |
*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.
