Quick and Easy Green Chile Chicken Enchilada Casserole
A delightful combination of tender chicken, rich green chile sauce, tortillas, and melty cheese, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 cups cooked, shredded chicken Rotisserie chicken works well.
- 1 can (4 oz) diced green chiles Use canned or fresh.
- 1 can (10.5 oz) cream of chicken soup Homemade can be used for healthier option.
- 1 cup sour cream Low-fat options available.
- 1.5 cups shredded cheese Use a blend of mozzarella and Monterey Jack.
- 12 pieces corn or flour tortillas Corn tortillas are traditional.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
Optional Toppings
- to taste chopped cilantro For garnish.
- to taste green onions For garnish.
- to taste sliced jalapeños For garnish.
Instructions
Preparation
- Preheat the oven to 350°F (180°C).
- In a large bowl, mix together the shredded chicken, diced green chiles, cream of chicken soup, sour cream, onion powder, garlic powder, and half of the cheese.
Layering
- Spread a thin layer of the chicken mixture in the bottom of a 9x13-inch baking dish.
- Layer tortillas over the mixture, covering the surface entirely.
- Repeat this layering process, topping the last tortilla layer with the remaining chicken mixture.
- Finish by topping with the remaining cheese.
Baking
- Cover the casserole with aluminum foil and bake for 30 minutes.
- Then, remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden.
Serving
- Once out of the oven, let the casserole sit for about 5-10 minutes before serving.
- Garnish with your choice of cilantro, green onions, or jalapeños, if desired.
Notes
For extra flavor, sauté garlic and onions before mixing with the chicken. Layering tortillas slightly overlapping their edges can create a sturdy base. Avoid overloading the casserole to ensure even cooking.