If you love the comforting, zesty flavors of Mexican-inspired dishes, this Green Chile Chicken Enchilada Casserole is a must-try recipe. It’s packed with tender chicken, tangy green chiles, and creamy, cheesy goodness layered with soft tortillas. Perfect for busy weeknights or as a crowd-pleasing dish, this casserole brings the bold flavors you crave in a simple, easy-to-make format.

Why You’ll Love This Recipe

This casserole combines everything you love about enchiladas into one convenient dish. Here’s why it’s a winner:

• Comforting and Hearty: Creamy sour cream sauce, tender chicken, and melted cheese make this dish incredibly satisfying.
• Quick to Assemble: Skip the rolling and layer your tortillas for a time-saving alternative to traditional enchiladas.
• Family-Friendly: The flavors are mild yet bold enough to appeal to all palates.
• Make-Ahead and Freezer-Friendly: Prep it ahead for busy days or freeze leftovers for another time.

Ingredients for Green Chile Chicken Enchilada Casserole

Sour Cream Sauce

Ingredient	Quantity
Butter	¼ cup (28 grams)
All-purpose flour	¼ cup (32 grams)
Garlic (minced)	2 cloves
Chicken broth	2 cups (473 ml)
Sour cream	1 cup (230 grams)
Pickled jalapenos (chopped)	2 tbsp (20 grams)
Pickled jalapeno juice	1 tsp (5 ml)
Ground cumin	1 tsp (2 grams)
Kosher salt	1 tsp (6 grams)
Ground black pepper	½ tsp (1 gram)

Enchilada Casserole

Ingredient	Quantity
Cooked and shredded chicken	3 cups (420 grams)
Tortillas (flour or corn)	12 (6-inch)
Monterey Jack cheese (shredded)	2 cups (226 grams)
Cheddar cheese (shredded)	1 cup (113 grams)

Step-by-Step Instructions

1. Make the Sour Cream Sauce

1. Melt the butter in a medium saucepan over medium heat.
2. Stir in the flour and cook for 1 minute, whisking continuously to remove any lumps.
3. Add the minced garlic and cook for an additional 30 seconds until fragrant.
4. Gradually stir in the chicken broth and bring the mixture to a boil, whisking continuously until thickened (about 5 minutes).
5. Remove the sauce from heat and stir in the sour cream, chopped jalapenos, jalapeno juice, ground cumin, kosher salt, and black pepper. Set aside.

2. Assemble the Casserole

1. Preheat your oven to 350°F (177°C) and spray a 9×13-inch pan with nonstick spray.
2. Layer 6 tortillas at the bottom of the pan, overlapping slightly to cover the surface.
3. Spread half of the shredded chicken evenly over the tortillas.
4. Pour half of the sour cream sauce over the chicken, then sprinkle 1 cup of Monterey Jack cheese on top.
5. Repeat the layers using the remaining tortillas, chicken, and sauce. Top with the remaining Monterey Jack cheese and 1 cup of Cheddar cheese.

3. Bake the Casserole

1. Cover the pan tightly with aluminum foil and bake for 30 minutes.
2. Remove the foil and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.

4. Serve and Enjoy

1. Let the casserole rest for 5 minutes before slicing.
2. Serve warm, garnished with fresh cilantro, diced avocado, or a dollop of sour cream for added flavor.

Tips for Perfect Green Chile Chicken Enchilada Casserole

Choose Your Tortillas Wisely

• Corn tortillas add an authentic flavor and texture, while flour tortillas create a softer, more neutral base. Both work beautifully in this recipe.

Spice It Up or Tone It Down

• Adjust the amount of jalapenos and jalapeno juice based on your spice tolerance. For a milder dish, reduce or omit these ingredients.

Use Rotisserie Chicken for Convenience

• Save time by using store-bought rotisserie chicken. Simply shred it and it’s ready to go.

Prep Ahead for Busy Days

• Assemble the casserole the night before, cover it tightly, and refrigerate. Bake it fresh the next day for a stress-free meal.

Nutritional Information

Nutrient	Amount per Serving (1/8 of casserole)
Calories	340
Protein	22g
Carbohydrates	18g
Fat	20g
Sodium	580mg
Fiber	2g

Frequently Asked Questions

1. Can I freeze this casserole?

Yes, assemble the casserole without baking, cover it tightly with plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed.

2. Can I use green enchilada sauce instead of the sour cream sauce?

Absolutely! While the sour cream sauce adds a creamy texture, green enchilada sauce works as a flavorful alternative.

3. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

4. Can I make this casserole vegetarian?

Yes! Substitute the chicken with cooked black beans or a mixture of beans and roasted vegetables for a delicious vegetarian option.

5. What sides pair well with this dish?

Serve the casserole with a side of Mexican rice, refried beans, or a fresh green salad for a complete meal.

6. Can I add other toppings?

Definitely! Try adding diced tomatoes, sliced black olives, or a sprinkle of fresh cilantro to enhance the flavor and presentation.

Conclusion: Make Green Chile Chicken Enchilada Casserole Tonight!

This Green Chile Chicken Enchilada Casserole is the perfect combination of creamy, cheesy, and zesty. It’s easy to make, incredibly flavorful, and a guaranteed hit with your family or guests. Gather your ingredients, follow these simple steps, and enjoy a comforting meal that’s sure to become a favorite.

Explore more Mexican-inspired recipes and bring bold flavors to your kitchen today!

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