Green chili chicken enchilada casserole

Green Chili Chicken Enchilada Casserole is a delicious, comforting dish that’s perfect for a family dinner or a potluck. Here’s a recipe that layers green chilies, shredded chicken, tortillas, and cheese, all brought together with a flavorful enchilada sauce.

Green Chili Chicken Enchilada Casserole Recipe

Ingredients:

• 3 cups cooked, shredded chicken (about 2 large chicken breasts or a rotisserie chicken)
• 2 cups green enchilada sauce (store-bought or homemade)
• 1 can (4 oz) diced green chilies
• 1 cup sour cream
• 2 cups shredded Monterey Jack cheese (or a blend of your choice)
• 1 cup shredded cheddar cheese
• 10-12 small corn tortillas
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh cilantro, chopped (for garnish)
• Sliced green onions (for garnish)

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 375°F (190°C).
2. Prepare the Filling:
   • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant.
   • Stir in the shredded chicken, diced green chilies, and 1 cup of the green enchilada sauce. Cook until everything is well combined and heated through, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.
3. Prepare the Sauce:
   • In a medium bowl, mix the remaining 1 cup of green enchilada sauce with the sour cream until smooth.
4. Assemble the Casserole:
   • Lightly grease a 9×13-inch baking dish. Spread a thin layer of the sour cream and enchilada sauce mixture on the bottom of the dish.
   • Cut the corn tortillas into halves or quarters to make layering easier.
   • Place a layer of tortillas over the sauce, covering the bottom of the dish.
   • Spread half of the chicken mixture over the tortillas, followed by a layer of shredded Monterey Jack cheese.
   • Add another layer of tortillas, then spread the remaining sour cream and enchilada sauce mixture over them.
   • Add the remaining chicken mixture, followed by another layer of shredded Monterey Jack cheese.
   • Finish with a final layer of tortillas and sprinkle the top with the shredded cheddar cheese.
5. Bake the Casserole:
   • Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
6. Serve:
   • Let the casserole cool for a few minutes before slicing.
   • Garnish with chopped fresh cilantro and sliced green onions.
   • Serve with additional sour cream, salsa, or guacamole if desired.

Tips:

• Chicken: Rotisserie chicken is a great time-saver for this recipe. Just shred it and use it as directed.
• Tortillas: If you prefer flour tortillas, you can use those instead of corn tortillas.
• Spice Level: Adjust the heat by adding more or less green chilies, or by choosing a mild or spicy green enchilada sauce.
• Make Ahead: You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just add an extra 10-15 minutes to the baking time if baking from cold.

Enjoy your Green Chili Chicken Enchilada Casserole! This dish is sure to be a hit with its creamy, cheesy layers and a mild kick from the green chilies.