Easy Green Chile Chicken Enchilada Casserole
If you’re searching for a dinner idea that’s packed with flavor and easy to prepare, this green chile chicken enchilada casserole is sure to become a staple in your home. With its perfect blend of spices and hearty ingredients, this dish will tantalize your taste buds and satisfy your cravings without spending hours in the kitchen.
In our family, casseroles are synonymous with comfort. It’s a dish my grandmother would whip up for our Sunday get-togethers, often doubling the recipe because everyone came back for seconds. The aroma of roasting green chiles and melting cheese filling the kitchen is a cherished memory, particularly when the family gathers around to share stories over a comforting plate of this delicious meal.
Why You’ll Love This Recipe
- Simple Ingredients: Uses pantry staples you likely already have.
- Quick Prep: Ready to bake in just 20 minutes.
- Family Friendly: A dish that pleases all ages with its savory taste.
- Versatile: Easily tailored to dietary preferences and available ingredients.
Ingredients Notes
For the perfect casserole, you’ll need shredded chicken, green chiles, tortillas, cheese, and a few spices. When sourcing ingredients, opt for fresh tortillas and quality cheese for the best flavor. If you can’t find fresh green chiles, canned versions work perfectly, and you can substitute Monterrey Jack with your favorite cheese blend if needed.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C) and lightly grease a baking dish with cooking spray.
Step 2
In a large bowl, mix shredded chicken, green chiles, cream of chicken soup, and half of the shredded cheese. Stir until well combined.
Step 3
Layer half of the tortillas at the bottom of the baking dish, followed by half of the chicken mixture. Repeat the layering once more.
Step 4
Top with the remaining cheese, spreading it evenly across the top.
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Step 5
Bake in the preheated oven for 30-35 minutes until bubbly and golden brown on top. Allow the casserole to cool for 10 minutes before serving.
Storage Options
Cover leftovers with foil or store in an airtight container in the refrigerator for up to three days. To freeze, wrap individual portions in aluminum foil, then place them in a freezer bag for up to three months. When ready to reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) until heated through.
Variations & Substitutions
Experiment with different proteins like shredded beef or cooked turkey for variety. For a vegetarian option, substitute chicken with sautéed mushrooms or black beans. Adjust the spiciness by swapping green chiles for jalapeños or add a dash of hot sauce.
Serving Suggestions
Serve this savory casserole at dinner parties, potlucks, or cozy family meals. Pair it with a fresh green salad, refried beans, or Spanish rice for a complete meal. It also makes a fantastic next-day leftover lunch, reheated and topped with a dollop of sour cream and some fresh cilantro.
Frequently Asked Questions
Can I prepare this casserole ahead of time? Absolutely! You can assemble the casserole up to two days in advance. Simply store it tightly covered in the fridge and add an extra 5-10 minutes to the baking time when you’re ready to cook.
What can I use as a gluten-free alternative for the tortillas? Purchase gluten-free tortillas from your local grocery, which are often available in the bakery or gluten-free section. Ensure to check labels for any potential cross-contamination if gluten is a concern.
How can I make this dish spicier? To turn up the heat, add more green chiles, or incorporate chopped jalapeños directly into the mix. A sprinkle of cayenne pepper or a few dashes of your favorite hot sauce will also enhance the spicy kick.
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Easy Green Chile Chicken Enchilada Casserole
Ingredients
Main Ingredients
- 1.5 lb chicken breast boneless and skinless
- 2 cup green enchilada sauce
- 1 can diced green chiles 4 oz
- 1 cup sour cream
- 2.5 cup Monterey Jack cheese shredded
- 1 tbsp olive oil
- 12 corn tortillas cut into strips
- 0.5 tsp salt
- 0.5 tsp black pepper freshly ground
- 0.5 tsp cumin ground
- 0.25 cup cilantro chopped, for garnish
Instructions
Preparation Steps
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat. Season chicken breasts with salt, pepper, and cumin, then cook until golden brown and cooked through.
- Remove chicken from skillet, let cool slightly, and shred using two forks.
- In a large bowl, mix shredded chicken, green enchilada sauce, diced green chiles, sour cream, and 1 cup of cheese.
- Layer half of the corn tortilla strips in a 9x13 inch baking dish. Spoon half of the chicken mixture over the tortillas. Repeat layers.
- Top with remaining cheese and cover with foil.
- Bake in the preheated oven for 20 minutes. Remove foil and bake for an additional 10 minutes or until the cheese is bubbly and golden.
- Garnish with chopped cilantro before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
