This Green Chile Chicken Enchilada Casserole is packed with juicy chicken, zesty green chiles, and gooey cheese. It’s a warm dish that brings a little fiesta to your table!
I love how easy it is to layer everything in a dish and bake. It’s perfect for busy nights when you want something tasty without too much fuss. Plus, leftovers make a great lunch!
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for convenience. If you don’t eat chicken, try shredded jackfruit or tofu for a vegetarian option.
Diced Green Chiles: For a milder flavor, use mild chiles. If you enjoy heat, go for the hot variety, or even try jalapeños. You can also skip them altogether if you prefer a more subtle taste.
Cream Cheese: Light cream cheese or Greek yogurt works well if you’re trying to cut calories. If you need a dairy-free option, choose a vegan cream cheese alternative.
Cheddar and Monterey Jack Cheese: You can substitute with any melty cheese like Colby, Gouda, or Pepper Jack for extra flavor. Always check for lactose-free versions if needed.
How Can I Layer This Casserole for the Best Texture?
Layering correctly is key to making this casserole a hit! You want to ensure each tortilla gets enough filling for great flavor. Follow these handy steps:
- Start with a thin layer of the filling at the bottom. This prevents sticking.
- Overlap your tortillas slightly to cover the filling fully, which helps keep everything together during baking.
- Spread the filling generously, leaving no dry spots. This keeps it moist.
- Repeat layering, but make sure to finish with a generous layer of cheese on top for a delicious crust.
Let your casserole rest after baking; this helps it set up nicely, making slices easier and keeping it from falling apart. Enjoy your delicious creation!
Green Chile Chicken Enchilada Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 cups cooked chicken breast, shredded
- 1 can (4 oz) diced green chiles, mild or hot
- 2 cups shredded cheddar cheese, divided
- 2 cups shredded Monterey Jack cheese, divided
- 1 package (8 oz) cream cheese, softened
- 1 cup sour cream
- 1 cup mayonnaise
- 1/2 cup chopped fresh cilantro, plus extra for garnish
For Seasoning:
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- Salt and pepper to taste
For the Tortilla Layer:
- 10-12 flour tortillas (6-inch size)
- Jalapeño slices for garnish (optional)
How Much Time Will You Need?
This dish takes about 15-20 minutes of prep time and then 25-30 minutes in the oven. You might want to let it rest for 5 minutes after baking, so don’t rush—let it cool just a bit before serving!
Step-by-Step Instructions:
1. Preheat and Prepare the Dish:
Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with cooking spray or olive oil so that your casserole doesn’t stick.
2. Mix the Cream Cheese Base:
In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, garlic powder, onion powder, cumin, and a pinch of salt and pepper. Mix it all together until it’s nice and smooth. You can use a hand mixer or just a sturdy spoon!
3. Add Chicken and Cheeses:
Next, stir in the shredded chicken, diced green chiles, 1 cup of cheddar cheese, 1 cup of Monterey Jack cheese, and the chopped cilantro. Make sure everything is well mixed so you get that delicious flavor in every bite!
4. Start Layering:
Spread a thin layer of the creamy chicken mixture on the bottom of your greased baking dish. Then, layer 3-4 tortillas over this filling, slightly overlapping them if needed. It’s okay if the edges hang over a bit!
5. Repeat the Layers:
Now spread about one-third of the cream cheese and chicken mixture over the tortillas. Repeat this step two more times—layering tortillas and filling—then finish with a layer of the cream cheese mixture on top. This will create nice, thick layers!
6. Add the Final Touch:
Sprinkle the remaining 1 cup of cheddar cheese and 1 cup of Monterey Jack cheese evenly over the top layer. This will create a golden, cheesy crust as it bakes!
7. Bake It Up:
Pop the dish into the oven and bake it uncovered for about 25-30 minutes. You’ll know it’s done when the cheese is melted, bubbly, and slightly golden brown. Your kitchen will smell amazing!
8. Cool and Garnish:
Once out of the oven, let it stand for about 5 minutes. This helps the casserole set up a bit. Then, you can slice it into squares. Garnish with fresh cilantro leaves and jalapeño slices if you like a little extra kick!
9. Serve and Enjoy:
Now, the best part—dig in and enjoy your delicious Green Chile Chicken Enchilada Casserole! It’s perfect for sharing with family or friends.
This casserole gives you creamy, cheesy layers full of flavor, and it’s easy to whip up for any dinner night. Happy cooking!
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Can I Use Store-Bought Rotisserie Chicken?
Absolutely! Using store-bought rotisserie chicken is a great time-saver. Just shred the chicken and mix it in with the other ingredients as directed in the recipe.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole a day in advance. Simply assemble it, cover with foil, and refrigerate. When you’re ready to bake, remove the foil and bake directly from the fridge, adding a few extra minutes to the cooking time.
What Should I Do With Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days. To reheat, simply microwave or bake in the oven until warmed through. Adding a splash of broth or cream can help refresh the texture.
Can I Make This Gluten-Free?
Certainly! Substitute regular flour tortillas with gluten-free tortillas. Just check the packaging to ensure they hold up during baking, and you’ll have a delicious gluten-free option!
