Green Chile Chicken Enchilada Casserole is a hearty, crowd-pleasing dish that brings together creamy layers of chicken, tortillas, cheese, and zesty green chile sauce. It’s a one-pan meal that captures the essence of comfort food while still delivering bold, authentic Southwestern flavors. Perfect for busy weeknights or family gatherings, this casserole saves time without compromising taste.
Green Chile Chicken Enchilada Casserole:
Unlike traditional enchiladas, which require rolling each tortilla, this layered version simplifies the process. The result is a cheesy, bubbling dish packed with flavor in every bite. It’s easy to prepare, freezer-friendly, and guaranteed to become a household favourite.
History of Green Chile Enchiladas:
Enchiladas date back to the Aztec era when corn tortillas were dipped in chile sauces and filled with meats or beans. Over centuries, the recipe evolved with the introduction of cheese, spices, and modern cooking techniques. The casserole version is a contemporary twist that combines all the traditional elements in a layered, oven-baked dish for convenience.
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Green Chile Chicken Enchilada Casserole
Ingredients
- 3 cups shredded cooked chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 can cream of chicken soup
- 1/2 cup sour cream
- 12 corn tortillas, halved
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9x13 baking dish.
- In a bowl, mix enchilada sauce, cream of chicken soup, sour cream, diced green chiles, and spices.
- Layer tortillas at the bottom of the dish. Top with chicken, sauce mixture, and cheese. Repeat layers until ingredients are used, ending with cheese.
- Bake uncovered for 30–35 minutes until bubbly and golden.
- Rest for 5 minutes, garnish with cilantro, and serve warm.
Notes
- Use rotisserie chicken to save time.
- Adjust spice with mild or hot green chiles.
- Flour tortillas can be substituted for corn.
- Add vegetables like corn or black beans for variety.
- Leftovers taste even better the next day.
Tips for Green Chile Chicken:
- Warm tortillas slightly to prevent tearing.
- Shred cheese from blocks for smoother melting.
- Let casserole rest before slicing for cleaner layers.
- Cover with foil if top browns too fast.
- Pair with Mexican rice or a fresh salad.
FAQs for Enchilada Casserole:
Q:Can I prepare this casserole ahead of time?
Yes, assemble it, refrigerate overnight, and bake the next day.
Q:Can I freeze this casserole?
Absolutely, wrap tightly and freeze for up to 2 months.
Q:What’s the best cheese for enchilada casserole?
A mix of Monterey Jack and cheddar works best.
Q:Can I make it vegetarian?
Yes, replace chicken with beans or roasted vegetables.
Q:How do I reheat leftovers?
Q:Cover with foil and reheat at 350°F until warm.
Conclusion:
Green Chile Chicken Enchilada Casserole is the perfect balance of creamy, cheesy, and spicy flavors. Its simple preparation and rich taste make it a staple for both weeknight meals and gatherings. Once you try this casserole, it’s sure to earn a permanent spot in your recipe collection.