Green Chili Chicken Enchilada Casserole – Get ready to indulge in a mouthwatering Tex-Mex delight with our irresistible Green Chili Chicken Enchilada Casserole. This cheesy, flavor-packed dish is a true crowd-pleaser that will leave you craving for more. Made with tender shredded chicken, zesty green chilis, and layers of creamy goodness, this casserole is a must-try recipe for any Mexican cuisine enthusiast. Whether you’re looking to impress guests at a dinner party or enjoy a comforting family meal, this recipe is sure to satisfy your cravings for bold flavors and hearty comfort food.
This Green Chili Chicken Enchilada Casserole has become a beloved staple in our household, winning over the hearts and taste buds of my husband and little family. Let me share a little anecdote about this recipe that will make you fall in love with it too.
On a chilly winter evening, as I was experimenting with flavors in my kitchen, I whipped up this enchilada casserole for dinner. The moment the aromatic scents filled our home, my husband and children couldn’t resist peeking into the oven, eagerly awaiting their first taste. As we gathered around the table, taking our first bites, the combination of tender chicken, gooey cheese, and the tangy kick of green chilis enveloped our palates, instantly transporting us to a Mexican fiesta. The sheer joy and satisfaction on their faces made this recipe an instant hit, and now it’s our go-to comfort food whenever we crave a taste of Mexico at home.
Why This Casserole is a Game-Changer?
- The Perfect Balance of Flavors: This casserole brings together the perfect balance of flavors, with the tender chicken complemented by the zesty green chilis and creamy enchilada sauce. Each bite is a burst of Tex-Mex goodness that will leave you craving for more.
- Easy to Make and Impressive: Impress your guests or family without spending hours in the kitchen. This recipe is surprisingly easy to prepare, yet it looks and tastes like it came straight from a restaurant. It’s a surefire way to become the culinary hero of any gathering.
- Versatile Toppings: Customize your casserole with an array of topping options. Whether you prefer a dollop of sour cream, tangy salsa, refreshing shredded lettuce, juicy tomatoes, or a spicy kick from jalapeños, you can personalize your dish to suit your taste buds.
Ingredients:
- 2 cups (320g) cooked chicken, shredded or diced
- 2 cups (200g) shredded cheddar cheese
- 1/3 cup (80g) sour cream
- 4 ounces (113g) canned diced green chilis, drained if needed
- 15 ounces (425g) canned green chili enchilada sauce
- 12 (6-inch) corn tortillas
- 10.5 ounces (295g) cream of chicken soup
- Salt and pepper, to taste
Directions:
Preheat your oven to 350 degrees F (175 degrees C).
In a large bowl, combine the cream of chicken soup, sour cream, 1/3 cup of enchilada sauce, salt, and pepper. Mix well.
Add the cooked chicken and diced green chilis to the bowl, stirring until all the ingredients are well combined.
Pour 1/4 cup of enchilada sauce into the bottom of an 8×8-inch baking pan, spreading it out to cover the surface.
Arrange 3 corn tortillas over the sauce to cover the bottom of the pan. You can tear or cut them in half to fill any gaps.
Spread 1/3 of the chicken mixture over the tortillas. Pour 1/3 cup of enchilada sauce over the chicken mixture.
Layer 3 more tortillas over the chicken and sauce.
Add another 1/3 of the chicken mixture, followed by 1 cup of shredded cheese and 1/3 cup of enchilada sauce.
Repeat the process with 3 more tortillas, the remaining chicken mixture, and another 1/3 cup of enchilada sauce.
Finally, layer the remaining tortillas on top and pour the remaining sauce over the entire casserole.
Sprinkle the remaining cup of shredded cheese evenly over the sauce.
Bake for 25 to 30 minutes, until the cheese is melted, and the casserole is nicely bubbly.
Remove from the oven and let it rest for 5 to 10 minutes before serving. This will make it easier to portion and serve.
Notes:
- Feel free to add your favorite toppings, such as sour cream, salsa, shredded lettuce, tomatoes, or jalapeños, to enhance the flavors and personalize your dish.
- You can make this recipe ahead of time and refrigerate it until ready to bake. Just increase the baking time by a few minutes to ensure it heats through.
- If you prefer a spicier kick, consider using hot green chilis or adding some red pepper flakes to the chicken mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat in the oven or microwave before enjoying again.
In conclusion, our Green Chili Chicken Enchilada Casserole is a delightful culinary creation that brings together the vibrant flavors of Mexican cuisine in a comforting and satisfying dish. With layers of tender chicken, gooey cheese, zesty green chilis, and a creamy sauce, each bite is a symphony of taste that will transport you to the heart of Mexico.
Whether you’re looking to impress guests at a gathering or simply want to treat your family to a delicious homemade meal, this casserole is a winner. Its simplicity in preparation and versatility in toppings make it a go-to recipe that can be customized to suit everyone’s preferences. The captivating blend of flavors, the comforting textures, and the aroma that fills your kitchen will make this dish a cherished favorite for years to come.
So, gather your loved ones around the table, share stories, and savor the incredible flavors of our Green Chili Chicken Enchilada Casserole. With each bite, you’ll be reminded of the joy of good food, the warmth of a loving family, and the magic that happens when simple ingredients come together to create something truly extraordinary. Bon appétit!
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
While corn tortillas are traditionally used in enchilada casseroles for their authentic flavor and texture, you can certainly substitute them with flour tortillas if you prefer. Just keep in mind that the taste and consistency may differ slightly.
Can I use homemade enchilada sauce?
Absolutely! If you have the time and inclination, feel free to use your homemade enchilada sauce for an even more flavorful result. However, using a good-quality store-bought sauce works perfectly fine too.
Can I freeze the casserole?
Yes, you can freeze the casserole before baking it. Prepare the dish as instructed but skip the baking step. Cover it tightly with aluminum foil or place it in an airtight container, then freeze for up to 3 months. When ready to enjoy, thaw the casserole overnight in the refrigerator, then bake according to the recipe instructions.
Can I use a different type of cheese?
Absolutely! While cheddar cheese adds a rich and flavorful element to this casserole, you can experiment with different types of cheese to suit your taste. Monterey Jack, Pepper Jack, or a Mexican blend would work wonderfully as well.
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Green Chili Chicken Enchilada Casserole
Ingredients
- 2 cups 320g cooked chicken, shredded or diced
- 2 cups 200g shredded cheddar cheese
- 1/3 cup 80g sour cream
- 4 ounces 113g canned diced green chilis, drained if needed
- 15 ounces 425g canned green chili enchilada sauce
- 12 6-inch corn tortillas
- 10.5 ounces 295g cream of chicken soup
- Salt and pepper to taste
Instructions
- Preheat your oven to 350 degrees F (175 degrees C).
- In a large bowl, combine the cream of chicken soup, sour cream, 1/3 cup of enchilada sauce, salt, and pepper. Mix well.
- Add the cooked chicken and diced green chilis to the bowl, stirring until all the ingredients are well combined.
- Pour 1/4 cup of enchilada sauce into the bottom of an 8x8-inch baking pan, spreading it out to cover the surface.
- Arrange 3 corn tortillas over the sauce to cover the bottom of the pan. You can tear or cut them in half to fill any gaps.
- Spread 1/3 of the chicken mixture over the tortillas. Pour 1/3 cup of enchilada sauce over the chicken mixture.
- Layer 3 more tortillas over the chicken and sauce.
- Add another 1/3 of the chicken mixture, followed by 1 cup of shredded cheese and 1/3 cup of enchilada sauce.
- Repeat the process with 3 more tortillas, the remaining chicken mixture, and another 1/3 cup of enchilada sauce.
- Finally, layer the remaining tortillas on top and pour the remaining sauce over the entire casserole.
- Sprinkle the remaining cup of shredded cheese evenly over the sauce.
- Bake for 25 to 30 minutes, until the cheese is melted, and the casserole is nicely bubbly.
- Remove from the oven and let it rest for 5 to 10 minutes before serving. This will make it easier to portion and serve.
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