Green Chile Chicken Enchilada Casserole
Transform your dinner table with this irresistible Green Chile Chicken Enchilada Casserole, a creamy, cheesy, and boldly flavorful twist on classic enchiladas—all in an easy-to-assemble, layered casserole form. This comforting dish combines tender shredded chicken, mild green enchilada sauce, and a hint of heat from diced green chiles, perfectly balanced by a luscious sour cream mixture. Layered with soft corn tortillas, a blend of Monterey Jack and cheddar cheeses, and baked to golden, bubbly perfection, this casserole is a time-saving dream with just 15 minutes of prep and 30 minutes in the oven. Perfect for busy weeknights or a cozy family gathering, it’s finished with a sprinkle of fresh cilantro for a pop of color and freshness. Serve it warm alongside fajita-seasoned rice or a crisp green salad for the ultimate Tex-Mex feast!
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 2 cups Mild green enchilada sauce
- 1 can (4 ounces) Diced green chiles
- 1 cup Sour cream
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 10 pieces Corn tortillas
- 2 tablespoons Chopped cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with cooking spray or oil.
In a large mixing bowl, combine the shredded chicken, diced green chiles, and 1 cup of the enchilada sauce. Mix well and set aside.
In a separate bowl, whisk together the remaining 1 cup of enchilada sauce and the sour cream until smooth.
Spread 1/4 cup of the enchilada sauce and sour cream mixture evenly on the bottom of the prepared baking dish.
Layer 4 to 5 corn tortillas over the sauce, overlapping as needed to cover the bottom of the dish.
Spread half of the chicken mixture over the tortillas, followed by 1 cup of shredded Monterey Jack cheese.
Repeat the layering process: add another layer of tortillas, the remaining chicken mixture, and another 1 cup of Monterey Jack cheese.
Add a final layer of tortillas on top, then pour the remaining enchilada sauce and sour cream mixture evenly over the top.
Sprinkle the shredded cheddar cheese evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and beginning to turn golden brown.
Remove the casserole from the oven and let it rest for 5-10 minutes before slicing.
Garnish with chopped cilantro if desired and serve warm.
Nutrition Facts
Calories |
4172 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.3 g | 244% | |
| Saturated Fat | 104.3 g | 522% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1044 mg | 348% | |
| Sodium | 6049 mg | 263% | |
| Total Carbohydrate | 283.5 g | 103% | |
| Dietary Fiber | 43.0 g | 154% | |
| Total Sugars | 31.8 g | ||
| Protein | 348.9 g | 698% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3173 mg | 244% | |
| Iron | 20.6 mg | 114% | |
| Potassium | 3311 mg | 70% | |
*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.
