Laura Mariano
Green Chile Chicken Enchilada Casserole is a flavorful and convenient dish that can be prepared in a short amount of time. Here’s a recipe that fits the bill:
Ingredients:
- 2 cups cooked chicken, shredded (such as rotisserie chicken)
- 1 can (15 ounces) green enchilada sauce
- 1 can (4 ounces) diced green chilies
- 1 cup sour cream
- 1/2 cup chopped fresh cilantro
- 2 cups shredded Monterey Jack cheese or Mexican blend cheese
- 12 small corn tortillas
- Salt and pepper, to taste
- Optional toppings: sliced jalapeños, diced tomatoes, avocado slices, extra cilantro
Instructions:
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or olive oil.
- Mix the filling: In a large bowl, combine the shredded chicken, green enchilada sauce, diced green chilies, sour cream, chopped cilantro, and half of the shredded cheese. Season with salt and pepper to taste. Mix until well combined.
- Layer the casserole: Arrange 6 corn tortillas on the bottom of the prepared baking dish, overlapping them slightly if needed. Spoon half of the chicken mixture evenly over the tortillas. Top with another layer of 6 corn tortillas, followed by the remaining chicken mixture.
- Add cheese: Sprinkle the remaining shredded cheese evenly over the top of the casserole.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and the casserole is heated through.
- Serve: Remove from the oven and let it cool slightly before serving. Garnish with optional toppings such as sliced jalapeños, diced tomatoes, avocado slices, and extra cilantro.
Tips:
- This casserole can be customized to your preference. Add more heat with additional diced jalapeños or chili powder.
- For a creamier texture, you can add more sour cream or a small can of green chile cream soup to the filling mixture.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the microwave or oven.
