Green Chile and Chicken Enchilada Casserole
Get ready to savor a comforting and flavor-packed dinner with this Green Chile and Chicken Enchilada Casserole—a mouthwatering twist on classic enchiladas! This easy-to-make recipe layers tender shredded chicken, tangy green enchilada sauce, creamy sour cream, and mild diced green chiles between soft corn tortillas, all topped with a gooey blend of Monterey Jack and cheddar cheeses. The casserole is baked to golden perfection in just 30 minutes, making it a perfect weeknight meal or a crowd-pleasing dish for gatherings. Serve it warm, garnished with fresh cilantro for a pop of color and flavor, and watch it disappear from the table in no time. This recipe is the ultimate comfort food, blending bold Southwestern flavors with an irresistibly cheesy, melty texture that will have everyone coming back for seconds. Search no further for an easy green chile chicken casserole recipe that hits all the right notes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Green enchilada sauce
- 1 cup Sour cream
- 1 can (4 ounces) Diced green chiles
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 12 tortillas Corn tortillas
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
In a mixing bowl, combine the green enchilada sauce, sour cream, and diced green chiles. Stir until the mixture is smooth and well combined.
Spread a thin layer of the sauce mixture over the bottom of the prepared baking dish.
Layer 4 corn tortillas across the bottom of the dish, overlapping as needed to cover the surface.
Spread one-third of the shredded chicken evenly over the tortillas, followed by one-third of the remaining sauce mixture. Sprinkle one-third of the Monterey Jack cheese and one-third of the cheddar cheese over the sauce.
Repeat the layers two more times: tortillas, chicken, sauce, and cheese, finishing with a layer of cheese on top.
Cover the dish 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 5-10 minutes before serving. Garnish with chopped fresh cilantro, if desired.
Nutrition Facts
Calories |
4424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 193.7 g | 248% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 8308 mg | 361% | |
| Total Carbohydrate | 327.4 g | 119% | |
| Dietary Fiber | 51.1 g | 182% | |
| Total Sugars | 42.5 g | ||
| Protein | 356.5 g | 713% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3190 mg | 245% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 4379 mg | 93% | |
*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.
