Quick and Easy Green Chile Chicken Enchilada Casserole
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
10
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Calories
319 kcal
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Course
Main Course, Lunch, Dinner
Quick and Easy Green Chile Chicken Enchilada Casserole
Description
The Quick and Easy Green Chile Chicken Enchilada Casserole combines shredded cooked chicken with green chile enchilada sauce, chopped green chiles, and Monterey Jack cheese to create a flavorful filling. Flour or corn tortillas are filled with the mixture, rolled, and placed in a baking dish lined with half of a sour cream-enchilada sauce blend.
After all tortillas are filled and rolled, the remaining sauce mixture is poured over them and topped with extra cheese. Baking at 425°F melts the cheese and melds the flavors, producing a creamy, mildly spicy casserole with tender chicken and soft tortillas.
Fresh cilantro, green onions, and tomato added after baking bring a bright, herbaceous contrast and textural variety to the dish. Using rotisserie chicken makes preparation faster, and substituting red enchilada sauce offers a variation in flavor.
Warming tortillas before rolling helps prevent cracking. Leftovers store well in the refrigerator for up to three days and reheat evenly in the oven.
Ingredients
- 10 ounce chicken breast cooked and shredded
- 16 ounce green chile enchilada sauce
- 4 ounce green chiles (1 small can), chopped
- 12 ounce Monterey jack cheese
- 1 cup sour cream
- 10 medium tortillas flour or corn
Toppings
- 3 prings cilantro chopped
- 3 green onions chopped
- 1 medium tomato chopped
Instructions
- Preheat the oven to 425℉.
- Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
- In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- Place the dish in the oven and bake for 25 minutes.
- Top with chopped cilantro, green onions, and tomatoes before serving.
Notes
- Rotisserie chicken can be used for a quicker preparation of shredded cooked chicken.
- Green enchilada sauce may be substituted with red enchilada sauce to change flavor profile.
- Warming tortillas in the microwave for 30 seconds makes them more pliable and easier to roll.
- Store leftovers in an airtight container refrigerated up to three days; reheat in oven at 350°F for 15-20 minutes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 319kcal | 16% |
| Carbohydrates | 22g | 7% |
| Protein | 18g | 36% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 60mg | 20% |
| Sodium | 872mg | 36% |
| Potassium | 250mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 875IU | 18% |
| Vitamin C | 5mg | 6% |
| Calcium | 316mg | 32% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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