Green Enchilada Casserole
Get ready to savor the ultimate comfort food with this Green Enchilada Casserole, a mouthwatering Mexican-inspired dish that’s as easy to make as it is delicious. This layered casserole combines tender shredded chicken, zesty green enchilada sauce, creamy Monterey Jack cheese, and soft corn tortillas, baked together to golden, bubbly perfection. Infused with the bold flavors of sautéed onions, garlic, and mild green chiles, each bite delivers a delightful mix of cheesy, tangy, and savory goodness. Perfect for busy weeknights or casual gatherings, this one-pan recipe cooks in under 30 minutes and can be customized with toppings like avocado, jalapeños, or a squeeze of lime. Whether you’re a fan of Mexican cuisine or looking for a hearty crowd-pleaser, this Green Enchilada Casserole is sure to become a family favorite!
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Recipe Information
Ingredients
- 3 cups Shredded cooked chicken
- 28 ounces Green enchilada sauce
- 12 pieces Corn tortillas
- 3 cups Monterey Jack cheese, shredded
- 0.5 cup Mexican crema or sour cream
- 4 ounces Diced green chiles
- 0.25 cup Fresh cilantro, chopped
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 pieces Garlic cloves, minced
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- Optional toppings: sliced avocado, diced tomatoes, jalapeños, or lime wedges
Instructions
Preheat your oven to 375°F (190°C).
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cumin and cook for another minute, stirring frequently. Remove from heat.
In a large mixing bowl, combine the shredded chicken, sautéed onion mixture, diced green chiles, salt, and black pepper. Stir to combine.
Spread about 1/2 cup of green enchilada sauce evenly on the bottom of a 9x13-inch baking dish.
Layer 4 corn tortillas on top of the sauce, overlapping slightly. Spoon 1/3 of the chicken mixture over the tortillas, followed by 1/3 of the remaining enchilada sauce and 1 cup of shredded Monterey Jack cheese.
Repeat this layering process two more times: tortillas, chicken mixture, sauce, and cheese. Finish with a final layer of cheese on top.
Cover the casserole dish with aluminum foil and bake for 20 minutes. Then remove the foil and bake for an additional 5 minutes, or until the cheese is bubbly and golden.
Remove from the oven and let the casserole rest for 5-10 minutes before serving.
Garnish with chopped cilantro and a drizzle of Mexican crema or sour cream. Add optional toppings like sliced avocado, diced tomatoes, jalapeños, or a squeeze of lime if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
4669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 204.7 g | 262% | |
| Saturated Fat | 89.2 g | 446% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 968 mg | 323% | |
| Sodium | 11943 mg | 519% | |
| Total Carbohydrate | 354.0 g | 129% | |
| Dietary Fiber | 64.2 g | 229% | |
| Total Sugars | 46.6 g | ||
| Protein | 360.1 g | 720% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 3076 mg | 237% | |
| Iron | 28.6 mg | 159% | |
| Potassium | 5874 mg | 125% | |
*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.
