Green Chile Chicken Enchilada Casserole
A comforting casserole layered with tortillas, shredded chicken, green chiles, and cheese, perfect for busy evenings and family gatherings.
Ingredients
Filling Ingredients
- 2 cups Shredded Chicken Use rotisserie chicken or leftovers.
- 10-12 pieces Corn Tortillas Corn is traditional, but flour can be used.
- 1 can (4 oz.) Green Chiles Choose preferred spice level.
- 1 can (10.5 oz.) Cream of Chicken Soup Can substitute with a homemade sauce.
- 1 cup Sour Cream Greek yogurt is a lighter option.
- 2 cups Shredded Cheese Cheddar, Mexican blend, or Monterey Jack works well.
- 1 packet Taco Seasoning Use homemade if preferred.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix shredded chicken, cream of chicken soup, sour cream, green chiles, and taco seasoning until combined.
Assembly
- Spread a thin layer of the chicken mixture at the bottom of a 9x13-inch baking dish. Arrange a layer of corn tortillas over the mixture, overlapping slightly.
- Spoon more chicken mixture over the tortillas and sprinkle a cup of shredded cheese on top.
- Repeat layers until ingredients are used, finishing with cheese on top.
Baking
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let it cool for 5-10 minutes, then serve with your favorite toppings like diced avocado, cilantro, or a dollop of sour cream.
Notes
For vegetarian options, swap chicken for black beans or lentils. You can also add vegetables like spinach or bell peppers for added nutrition. Adjust the heat level by adding jalapeños to the filling.