Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole combines juicy chicken, creamy sauce, and melted cheese layered with tortillas. It’s quick, family-friendly, and customizable, making it an easy go-to recipe for any occasion.
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.