Green Chile Chicken Enchilada Casserole
A simple and flavorful casserole with shredded chicken, green chiles, and melted cheese layered with corn tortillas.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- Skillet
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack or cheddar cheese
- 1 can green enchilada sauce 10 oz
- 1 can diced green chiles 4 oz
- 1 cup sour cream
- 1 small onion diced
- 8 corn tortillas cut in halves or quarters
Seasonings
- 1 tablespoon olive oil
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper to taste
Garnish
- Fresh cilantro chopped
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a skillet, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
- In a large bowl, mix the shredded chicken, cooked onion, green enchilada sauce, diced green chiles, sour cream, cumin, garlic powder, salt, and pepper.
- Layer half of the tortilla pieces in the bottom of the prepared baking dish. Spread half of the chicken mixture over the tortillas. Sprinkle with half of the cheese.
- Repeat the layers with the remaining tortillas, chicken mixture, and cheese.
- Bake for 25-30 minutes, until the cheese is melted and bubbly. Let it rest for 5 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
For extra heat, add a diced jalapeño or a pinch of cayenne pepper to the chicken mixture.