Description
Green Chile Chicken Enchilada Casserole with tender shredded chicken, spicy green chiles, gooey cheese, and crispy tortillas. Easy, comforting, and perfect for feeding a crowd.
Ingredients
Scale
- 3 cups cooked shredded chicken (about 1½ pounds/680g of boneless chicken breast)
- 12 corn tortillas (6-inch/15cm diameter)
- 2 cups (16oz/473ml) green enchilada sauce
- 2 cans (4oz/113g each) diced green chiles
- 1 cup (8oz/227g) sour cream
- 3 cups (12oz/340g) shredded Mexican cheese blend, divided
- 1 medium yellow onion, diced (about 1 cup/160g)
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
- 2 tablespoons olive oil
- Optional toppings: diced avocado, sliced jalapeños, diced tomatoes, additional sour cream
Instructions
- Step 1: Prepare the Filling Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the shredded chicken, one can of diced green chiles, cumin, oregano, salt, and pepper. Cook for about 2-3 minutes to blend the flavors, then remove from heat and set aside.
- Step 2: Prepare the Sauce In a medium bowl, combine the green enchilada sauce, sour cream, and the second can of green chiles. Whisk until smooth and well incorporated. This creamy sauce adds wonderful tanginess and helps bind the casserole together.
- Step 3: Assemble the Casserole Spread ½ cup of the sauce mixture across the bottom of your prepared baking dish. Arrange 4 tortillas to cover the bottom, overlapping slightly and tearing as needed to fit the edges. Top with half of the chicken mixture, spreading it evenly. Pour about ⅓ of the remaining sauce over the chicken layer, then sprinkle with 1 cup of the shredded cheese.
- Step 4: Create the Second Layer Place another 4 tortillas over the cheese layer. Add the remaining chicken mixture, another ⅓ of the sauce, and another cup of cheese. Finish with the remaining tortillas, the rest of the sauce, and finally top with the last cup of cheese. Make sure the top tortillas are completely covered with sauce to prevent them from drying out during baking.
- Step 5: Bake to Perfection Cover the baking dish with aluminum foil and bake for 25 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown in spots. Keep an eye on it during this final stage to achieve that perfect golden top without burning. Once done, remove from the oven and sprinkle with fresh chopped cilantro.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 425 calories per serving
- Sugar: 4 grams
- Sodium: 920 mg
- Fat: 25 grams
- Saturated Fat: 12 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 4 grams
- Protein: 24 grams
- Cholesterol: 90 mg