Green Chile Chicken Enchilada Casserole Recipe
The Green Chile Chicken Enchilada Casserole Recipe is warm, cheesy and full of comfort. This dish is perfect for busy nights. It uses simple items and easy steps.
Ingredients
- Cooked chicken – 3 cups shredded
- Corn tortillas – 10 small cut into strips
- Green chile enchilada sauce – 2 cups
- Green chiles – 1 can diced
- Sour cream – 1 cup
- Cream cheese – 4 ounces softened
- Shredded cheddar cheese – 1½ cups
- Shredded Monterey Jack cheese – 1 cup
- Onion – 1 small chopped
- Garlic powder – 1 teaspoon
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
- Olive oil – 1 tablespoon
Instructions
Preheat the Oven
- Preheat oven to 375°F. Lightly grease the baking dish to prevent sticking later.
Prepare the Chicken
- Place shredded chicken in a bowl. Add salt, pepper, and garlic powder. Mix gently.
Mix the Creamy Sauce
- In another bowl, mix sour cream, cream cheese and green chiles until smooth.
Heat the Onion
- Heat olive oil in a pan. Cook chopped onion until soft and lightly golden.
Combine the Filling
- Add cooked onion to chicken. Pour in creamy sauce. Stir until everything mixes well.
Start Layering
- Spread a little enchilada sauce on the baking dish bottom. Add tortilla strips evenly.
Add Chicken Layer
- Add half of the chicken mixture over tortillas. Spread gently with a spoon.
Add Cheese Layer
- Sprinkle half of the shredded cheeses evenly over the chicken layer.
Repeat the Layers
- Repeat tortillas, chicken mixture, and cheese. Pour remaining enchilada sauce on top.
Bake the Casserole
- Cover dish with foil. Bake for 25 minutes until hot and bubbly.
Uncover and Brown
- Remove foil. Bake 10 more minutes until cheese melts and lightly browns.
Rest and Serve
- Let casserole rest for five minutes. Slice and serve warm.