Green Chicken Enchilada Casserole Recipe
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
25 mins
-
Cook Time
25 mins
-
Total Time
1 hr 5 mins
-
Servings
12 servings
-
Course
Main Course
-
Cuisine
Mexican
Green Chicken Enchilada Casserole Recipe
Report
This chicken enchilada casserole recipe is the epitome of Mexican comfort food and is about to become a new repeat favorite! It’s easy, creamy, bursting with flavor with the BEST homemade green chile sour cream sauce (without any cream soup)! This layered chicken enchilada casserole delivers all the creamy, cheesy enchilada goodness without assembling and rolling up every tortilla, saving you at least half the prep time!
Share:
Ingredients
- 3 cups shredded rotisserie chicken
- 1 oz. can pinto beans rinsed and drained
- 3 cups shredded monterrey jack cheese divided
- 15 corn tortillas cut in half if not charring
CREAMY GREEN CHILE ENCHILADA SAUCE
- 2 tablespoons unsalted butter
- 2 tablespoon olive oil
- 1/2 cup chopped onion may sub 1 teaspoon onion powder
- 4 cloves garlic, minced may sub 1 teaspoon garlic powder
- 1/4 cup all-purpose flour
- 2 cups low sodium chicken broth
- 1 cup salsa verde I like mild Herdez
- 1 oz. can mild diced green chilies not drained
- 1 tsp EACH ground cumin, chicken bouillon, salt
- 1/2 teaspoon cayenne pepper more or less to taste
- 1 cup sour cream
Garnishes (Optional)
- cilantro
- sour cream
- tomatoes
- avocados
- Chips
- freshly squeezed lime
- hot sauce
Instructions
- Preheat oven to 350 degrees F. Lightly spray a 9x13 baking dish with cooking spray.
- Optional: char tortillas over flame of gas burner until lightly charred in spots. Cut in half.
- Melt butter in olive oil over medium heat in a large saucepan. Add onion and sauté 3 minutes. Sprinkle in flour and garlic and cook for 2 minutes (it will be thick). Reduce heat to low and slowly whisk in chicken broth, followed by salsa verde, green chilies, chicken bouillon and spices. Bring to a boil then reduce to a simmer until thickened. Remove from heat and stir in sour cream until combined.
- Remove ½ cup of above enchilada sauce and spread it evenly in the bottom of the prepared baking dish (it will be thin).
- To the remaining sauce in the skillet, stir in chicken and beans.
- Layer 10 tortilla halves onto bottom of the sauce, with the straight cut edges flush against the sides of the pan, then fill the center with the other halves.
- Top evenly with 1/3 of the chicken mixture, followed by 1 cup of cheese. Repeat with another layer of tortillas, 1/3 chicken mixture, and 1 cup cheese. Finish with final layer of tortillas, remaining chicken mixture and remaining 1 cup cheese.
- Cover the pan with aluminum foil and bake at 350 degrees F for 20 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through. Remove pan from oven and garnish with desired toppings.
Notes
- You can make this chicken enchilada casserole recipe ahead of time for an easy bake and serve dinner! Just note that the longer the enchiladas are refrigerated, the softer the tortillas will become so it is a good idea to either char the tortillas or better yet, use thicker tortillas like La Tortilla Factory.
- Yes, you may freeze this easy chicken enchilada casserole, just be aware that the tortillas will become mush softer. Just like make-ahead enchilada casserole, it is a good idea to char the tortillas or use thicker tortillas like La Tortilla Factory if you plan on freezing.
- To make ahead, prepare enchiladas according to directions, cover tightly with foil and refrigerate for up to 24 hours.
- When ready to cook, bake according to recipe directions, increasing the baking time (with the foil on) by approximately 10 minutes or until the casserole is hot and bubbly and completely heated through.
- You can also prep all of your toppings ahead of time by chopping and storing in airtight containers or baggies. The guacamole (if using) will keep for up to a day without changing color very much – just make sure to press a piece of plastic wrap directly against the surface of the guac to prevent oxidation.
- Let enchilada casserole cool completely (or freeze before baking).
- Wrap casserole securely with plastic wrap, then with aluminum foil.
- Label and freeze for up to 3 months.
- When ready to eat, thaw chicken enchilada casserole completely in the refrigerator for 24 hours.
- Bake covered at 350 degrees for 30 minutes. Remove foil and bake an additional 15-20 more minutes, until the cheese is melted and heated through.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
