Green Chile Chicken and Sour Cream Enchilada Casserole
Discover the ultimate comfort food with this Green Chile Chicken and Sour Cream Enchilada Casserole—a rich, creamy, and cheesy dish packed with irresistible Tex-Mex flavors! This recipe layers tender shredded chicken, zesty green enchilada sauce, and a luscious sour cream mixture between soft corn tortillas, all topped with a generous layer of melted cheddar and Monterey Jack cheeses. Diced green chiles and a hint of cumin add just the right kick, while fresh cilantro rounds out the flavors. With just 20 minutes of prep time, this crowd-pleasing casserole bakes to golden perfection in under 30 minutes. Ideal for weeknight dinners, potlucks, or any gathering, serve it hot with avocado slices or a dollop of sour cream for a hearty, satisfying meal.
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 2 cups Green enchilada sauce
- 1 cup Sour cream
- 1 can (4 oz) Diced green chiles
- 1.5 cups Cheddar cheese, shredded
- 1.5 cups Monterey Jack cheese, shredded
- 12 pieces Corn tortillas
- 1 tablespoon Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with nonstick cooking spray or a light coat of olive oil.
In a medium skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the ground cumin, salt, pepper, and diced green chiles. Cook for 2 minutes, then remove from heat.
In a large mixing bowl, combine the cooked shredded chicken, sautéed onion mixture, 1 cup of green enchilada sauce, and sour cream. Mix until well combined.
Spread a thin layer of green enchilada sauce (about 1/4 cup) on the bottom of the prepared baking dish.
Cut the corn tortillas into halves or quarters to make layering easier. Arrange a layer of tortillas on the bottom of the dish, slightly overlapping them.
Spread one-third of the chicken mixture evenly over the tortillas. Sprinkle a portion of the shredded cheddar and Monterey Jack cheeses on top.
Repeat the layering process (tortillas, chicken mixture, cheese) two more times, finishing with a generous layer of cheese on top.
Pour the remaining green enchilada sauce evenly over the top layer of the casserole.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let the casserole cool for 5 minutes. Sprinkle with chopped fresh cilantro before serving.
Serve warm with your favorite toppings such as avocado slices, diced tomatoes, or a dollop of sour cream.
Nutrition Facts
Calories |
724 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.5 g | 47% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 204 mg | 68% | |
| Sodium | 1682 mg | 73% | |
| Total Carbohydrate | 34.4 g | 12% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 7.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 543 mg | 42% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 809 mg | 17% | |
*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.
