Green Chicken Enchilada Casserole

User Reviews

5.0

9 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    10 mins

  • Total Time

    30 mins

  • Servings

    8 people

  • Calories

    332 kcal

  • Course

    Dinner

  • Cuisine

    Mexican

Green Chicken Enchilada Casserole

A creamy green chicken enchilada casserole is an easy 30-minute weeknight dinner!

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Ingredients

Servings
  • 16 ounces green enchilada sauce, divided
  • 1 cup full-fat sour cream, at room temperature
  • 4 cups cooked, shredded chicken (such as the meat from a rotisserie chicken)
  • 2 cups grated Monterey Jack cheese, divided
  • 1 (4.5-ounce) Can Chopped Green Chilies
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic salt
  • 12 (6-inch) corn tortillas
  • ½ cup grated cheddar cheese
  • Optional garnish: sliced radish, chopped fresh cilantro, diced tomato
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Instructions

  1. Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
  2. In a medium bowl, whisk together half of the enchilada sauce and all of the sour cream until smooth. Spread half of the sour cream mixture in the bottom of the prepared baking dish.
  3. In a medium bowl, stir together chicken, 1 cup of the Monterey Jack cheese, remaining enchilada sauce, green chiles, cumin, and garlic salt. Layer 6 tortillas in the bottom of the dish, overlapping the tortillas. Spoon chicken mixture over the tortillas. Arrange remaining 6 tortillas over the chicken mixture.
  4. Pour remaining sour cream mixture over tortillas; sprinkle with remaining 1 cup of Monterey Jack cheese and the cheddar cheese. Gently tap pan on counter twice to settle ingredients.
  5. Bake until bubbly and cheese melts, 20 to 25 minutes. Garnish with radish, cilantro, green onion, and tomato if desired.

Notes

  • If you prefer to cook your own chicken at home, boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You'll need a total of about 4 cups shredded. I find that 2 lbs. of chicken breasts yields about 4 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
  • Add a can of corn (drained) to the filling.
  • Corn tortillas are more authentic for enchiladas, but you can substitute with flour tortillas if you prefer.
  • Use different types of cheese. Try just Monterey Jack, just cheddar, or use Colby, Pepper Jack or a Mexican blend.
  • To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8- or 9-inch square dish.
  • Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out.
  • Use blocks of cheese that you grate by hand. This hand-grated cheese tends to melt smoother than the packages of pre-shredded cheese.
  • Garnish the casserole with all of your favorite Mexican-inspired toppings. Good options include radishes, cilantro, diced tomatoes, avocado, sliced olives, or sliced green onion.

Nutrition Information

Show Details
Serving 1/8 of the casserole Calories 332kcal (17%) Carbohydrates 7g (2%) Protein 32g (64%) Fat 19g (29%) Saturated Fat 11g (55%) Polyunsaturated Fat 1g Monounsaturated Fat 6g Cholesterol 107mg (36%) Sodium 1054mg (44%) Potassium 257mg (7%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 863IU (17%) Vitamin C 1mg (1%) Calcium 308mg (31%) Iron 2mg (11%)

Nutrition Facts

Serving: 8people

Amount Per Serving

Calories 332 kcal

% Daily Value*

Serving 1/8 of the casserole
Calories 332kcal 17%
Carbohydrates 7g 2%
Protein 32g 64%
Fat 19g 29%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 6g 30%
Cholesterol 107mg 36%
Sodium 1054mg 44%
Potassium 257mg 5%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 863IU 17%
Vitamin C 1mg 1%
Calcium 308mg 31%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5.0

9 reviews
Excellent

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