Green Chile Chicken Enchilada Casserole Recipe
This Green Chile Chicken Enchilada Casserole layers tender chicken, melty cheese, and soft tortillas in a creamy green chile sauce for an easy, flavorful weeknight dinner. It bakes up bubbly, comforting, and perfect for feeding the family or saving for leftovers.
Ingredients
- 3 cups cooked shredded chicken
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 2 10-ounce cans green enchilada sauce
- 1 4-ounce can diced green chiles
- 1 cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
- 12 corn tortillas
- ½ cup chopped cilantro optional
- ½ cup diced white onion optional
Instructions
- Preheat oven to 350°F.
- In a large bowl, mix chicken, 1 cup Monterey Jack cheese, green chiles, sour cream, garlic powder, onion powder, cumin, salt, and pepper.
- Warm tortillas in the microwave for 20 to 25 seconds.
- Spread ½ cup enchilada sauce in the bottom of a 9×13 dish.
- Add 6 tortillas, slightly overlapping.
- Spread half of the chicken mixture over tortillas.
- Pour half of the remaining sauce on top.
- Add 6 more tortillas.
- Spread the rest of the chicken mixture.
- Add the final tortillas and top with remaining sauce.
- Sprinkle the remaining Monterey Jack and cheddar cheese over the casserole.
- Bake for 30 to 35 minutes, until bubbly and melted.
- Let rest 10 minutes before slicing.
- Garnish with cilantro or diced onion if desired.
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