Green Chile Chicken Enchilada Casserole
User Reviews
5
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Servings
8
-
Course
Main Course, Others
Green Chile Chicken Enchilada Casserole
Description
This casserole uses a mixture of shredded cooked chicken, cooked rice, pepper jack and cheddar cheeses, sour cream, and green enchilada sauce. The creamy base is prepared by simmering chicken broth with onion and garlic powders and seasoning, then thickened with a milk and flour mixture stirred until smooth and thick. This sauce is blended with the other ingredients to bind the casserole.
The casserole is assembled in a dish just smaller than 9x13 inches, topped with remaining shredded cheeses, and baked at 350°F until hot and bubbly with melted cheese on top. The flavors combine to deliver mild spice from the green enchilada sauce and creamy texture from the cheese and sour cream.
This dish works well as a hearty main course for dinner. It can be prepared ahead and frozen by covering tightly in a foil pan for up to three months. Thaw in the refrigerator overnight before baking to serve warm and fresh.
Using pre-cooked rotisserie chicken and Minute Rice streamlines the preparation for convenience without sacrificing flavor. The seasoning balance is mild with cumin and green chile flavors.
Ingredients
- 3/4 cup chicken broth
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/2 cup milk
- 1/4 cup flour
- 3 cups chicken I use a rotisserie chicken, cooked shredded
- 2 cups rice I use Minute Rice, cooked
- 1/3 cup sour cream
- 1 ½ cups pepper jack cheese divided, shredded
- 1 ½ cups cheddar cheese divided, shredded
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 can 10 ounces green enchilada sauce
Instructions
- Preheat oven to 350 degrees F.
- In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer. In a separate bowl, whisk together the milk and flour. Add the flour mixture into the saucepan with the chicken broth mixture and whisk continuously over low heat. Continue to simmer and whisk until the mixture is smooth and thick, about 5 minutes. Set mixture aside.
- In a large bowl add the shredded chicken, cooked rice, sour cream, 3/4 cup of each of the cheeses, the cooked chicken broth mixture, salt, cumin and green enchilada sauce. Season with salt and pepper to taste if desired.
- Pour into a casserole dish (I use one that is just smaller than a 9x13). Spread remaining cheeses on top and bake for 15 to 20 minutes or until bubbly and cheese is melted.
Notes
- Assemble the casserole in a freezer-safe pan, cover tightly with foil, and freeze up to 3 months without baking.
- Thaw frozen casserole in the refrigerator for up to 24 hours before baking as directed.
- Use a rotisserie chicken for easy shredded cooked chicken.
- Ensure the sauce is thick and creamy before mixing in to bind the casserole ingredients well.
User Reviews
Overall Rating
5
You'll Also Love
