Green Chile Chicken Enchilada Casserole
The ultimate comfort food, this Green Chile Chicken Enchilada Casserole is creamy, cheesy, and packed with flavor. Perfect for a cozy weeknight dinner, it combines tender chicken with zesty green chiles and is sure to be a family favorite. Try it tonight!
Equipment
- 9×13-inch Casserole Dish
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
- 3 springs cilantro chopped
- 3 green onions chopped
- 1 medium tomato chopped
Instructions
- Preheat your 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 9×13 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 Monterey Jack 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
- Use rotisserie chicken: for a quick and convenient option.
- Substitute green enchilada sauce: with red enchilada sauce if preferred.
- Warm the tortillas: in the microwave for 30 seconds to make them easier to roll.
- Store leftovers: in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven: at 350℉ for 15-20 minutes or until heated through.