Description
This Green Chile Chicken Enchilada Casserole is packed with flavor and simplicity. Made with tender chicken, zesty green chiles, and gooey cheese, it’s perfect for a cozy family dinner or a quick weeknight meal.
Ingredients
Scale
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cups chicken breast cooked and shredded
- 4 ounces sour cream
- 2 ounce milk
- 4 oz can chopped green chiles
- 28 oz can green chile enchilada sauce
- 10 6-inch corn tortillas, halved
- 8 oz monterey jack cheese shredded
- for garnish: avocado cilantro, sour cream
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 7×9” baking dish.
- In a bowl, combine the cumin, chili powder, garlic powder, and salt. Add the chicken and stir to coat evenly.
- In a separate bowl, whisk together sour cream and milk until smooth. Stir in the green chiles and half of the enchilada sauce.
- Pour the chicken mixture into the sour cream mixture and combine well.
- Heat a skillet over medium-high heat, add oil, and warm the tortillas for about a minute on each side. Remove and set aside.
- Spread a small amount of the remaining enchilada sauce on the bottom of the baking dish. Layer with 6 tortilla halves, half the chicken mixture, and a third of the cheese. Repeat the layers.
- Top with a third layer of tortillas, remainder of the enchilada sauce, and the rest of the cheese.
- Cover with foil and bake for 30 minutes, then uncover and bake for an additional 10 minutes.
- Let cool slightly before serving.
Notes
For extra flavor, you can add more spices to the filling.
Feel free to customize with additional toppings like olives or jalapeños.
This casserole can be made ahead of time and refrigerated until ready to bake.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg