Taos Chicken Enchilada Casserole
Transport your taste buds to the heart of the Southwest with this irresistible Taos Chicken Enchilada Casserole! Combining layers of tender shredded chicken, zesty green chiles, creamy sour cream, and a duo of melted Monterey Jack and cheddar cheeses, this dish is comfort food with bold flavors. Corn tortillas soak up the rich green enchilada sauce, creating a perfectly moist and flavorful base in every bite. Seasoned with cumin, garlic powder, and a touch of spice, this casserole is baked to bubbly, golden perfection and topped with fresh cilantro and green onions for a vibrant finish. Perfect for a family-friendly dinner or a crowd-pleasing potluck, this easy-to-make dish comes together in under an hour, serving up six hearty portions of southwestern bliss. Serve it with extra sour cream or your favorite salsa for the ultimate enchilada experience!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 12 pieces Corn tortillas
- 2 cups Green enchilada sauce
- 1 cup Canned green chiles (diced)
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded cheddar cheese
- 1 cup Sour cream
- 0.25 cup Chopped fresh cilantro
- 0.25 cup Chopped green onions
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with cooking spray or a light coating of oil.
In a large mixing bowl, combine the cooked shredded chicken, sour cream, diced green chiles, garlic powder, ground cumin, salt, and pepper. Stir until evenly mixed.
Spread 1/2 cup of the green enchilada sauce on the bottom of the prepared casserole dish.
Layer 6 corn tortillas over the sauce, slightly overlapping them to cover the base of the dish.
Spread half of the chicken mixture evenly over the tortillas. Sprinkle 1 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese on top of the chicken mixture.
Drizzle 3/4 cup of green enchilada sauce evenly over the cheese layer.
Repeat the layering process: add 6 more tortillas, spread the remaining chicken mixture, sprinkle another 1 cup of Monterey Jack cheese, 1/2 cup of cheddar cheese, and drizzle the remaining green enchilada sauce on top.
Cover the casserole dish tightly 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 on top is melted and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped fresh cilantro and green onions just before serving.
Serve the casserole warm with additional sour cream or salsa on the side, if desired.
Nutrition Facts
Calories |
3339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.2 g | 217% | |
| Saturated Fat | 97.2 g | 486% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 9249 mg | 402% | |
| Total Carbohydrate | 344.9 g | 125% | |
| Dietary Fiber | 55.7 g | 199% | |
| Total Sugars | 47.9 g | ||
| Protein | 138.4 g | 277% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 3240 mg | 249% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 3169 mg | 67% | |
*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.
