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To make a delicious Green Chile Chicken Enchilada Casserole, gather these key ingredients: - 2 cups cooked and shredded chicken - 1 can (green) enchilada sauce - 2 cups corn tortillas, cut into strips - 1 can (4 oz) diced green chiles - 1 cup low-fat sour cream - 1 teaspoon cumin - 1 teaspoon garlic powder - 1 cup shredded Monterey Jack cheese - 1 cup shredded cheddar cheese - Salt and pepper to taste - Fresh cilantro, for garnish These ingredients create a rich and hearty dish. The shredded chicken adds protein, while the green chiles bring a nice kick. If you need to swap some ingredients, here are some ideas: - Use rotisserie chicken for ease. - Swap low-fat sour cream with Greek yogurt for a tangy flavor. - Try corn tortillas with whole wheat ones for added fiber. - Replace Monterey Jack with pepper jack for more heat. - You can use a different cheese like mozzarella if you prefer. These substitutions can make the dish fit your taste or dietary needs. Each serving of this casserole offers a good balance of nutrients. Here’s a quick look: - Calories: About 350 - Protein: 25g - Carbs: 30g - Fat: 15g - Fiber: 3g This meal packs a punch with protein and flavors. It’s a wholesome choice for family dinners or gatherings. {{ingredient_image_1}} 1. Start by preheating your oven to 350°F (175°C). This step is key for even cooking. 2. In a large bowl, mix two cups of cooked and shredded chicken. 3. Add one can of diced green chiles to the bowl. This gives great flavor. 4. Next, scoop in one cup of low-fat sour cream. It adds creaminess. 5. Sprinkle in one teaspoon of cumin and one teaspoon of garlic powder. 6. Season with salt and pepper to taste. Mix all the ingredients well. 7. Grab a greased 9x13 inch casserole dish. Spread a thin layer of enchilada sauce on the bottom. 8. Cut two cups of corn tortillas into strips. Layer half of these over the sauce. 1. Top the tortilla strips with half of the chicken mixture. 2. Pour a generous layer of enchilada sauce over the chicken. 3. Sprinkle half of one cup of Monterey Jack cheese and half of one cup of cheddar cheese on top. 4. Repeat the layers: add more tortilla strips, the rest of the chicken mixture, and more enchilada sauce. 5. Finish off with the remaining cheese. 6. Cover the dish with aluminum foil and place it in the oven. Bake for 25 minutes. 7. After 25 minutes, remove the foil. Bake for another 10-15 minutes. Look for bubbly and golden cheese. 8. Once done, take it out of the oven and let it rest for 5 minutes. 1. When ready to serve, garnish with freshly chopped cilantro. It adds a nice touch. 2. This dish pairs well with a fresh salad or rice. 3. You can also serve it with extra enchilada sauce for dipping. 4. For added crunch, consider serving with tortilla chips on the side. 5. Enjoy your Green Chile Chicken Enchilada Casserole with family or friends! To make the best Green Chile Chicken Enchilada Casserole, follow these tips. First, use fresh ingredients for the best flavor. Make sure your chicken is well-cooked and shredded. This helps it mix well with the other ingredients. A good combination of cheese adds richness. I like to use both Monterey Jack and cheddar for depth. When layering, spread the enchilada sauce evenly. This prevents dry spots in your casserole. Many people make simple mistakes. One common error is not seasoning enough. Salt and pepper can really enhance the flavors. Another mistake is overcooking the casserole. Bake it just until the cheese is bubbly and golden. If you cover it too long, the top will not get crispy. Lastly, don’t forget to let it rest before serving. This helps the layers set and makes it easier to slice. Garnishing adds a fun touch. I love using fresh cilantro for color and flavor. You can also add slices of avocado for creaminess. A dollop of sour cream provides a cool contrast to the heat of the chiles. If you want extra crunch, consider adding crushed tortilla chips on top just before serving. These simple garnishes make your casserole look and taste even better! Pro Tips Tip Title: Use Fresh Ingredients: For the best flavor, opt for fresh chicken and homemade enchilada sauce if possible. Tip Title: Layer Wisely: Make sure to spread the sauce evenly between layers to prevent dryness. Tip Title: Cheese Choices: Experiment with different cheese combinations for varied flavors; pepper jack adds a nice kick! Tip Title: Let it Rest: Allow the casserole to rest for at least 5 minutes before serving to help it set and make serving easier. {{image_2}} You can make a tasty vegetarian version. Use black beans or pinto beans instead of chicken. Add bell peppers and zucchini for more flavor and texture. You can also use a mix of your favorite vegetables. Keep the enchilada sauce and cheese for that classic taste. This version is just as filling and delicious! If you love heat, add some jalapeños or diced serrano peppers. You can mix them into the chicken or layer them in the casserole. A dash of hot sauce will also spice things up. Use pepper jack cheese instead of Monterey Jack for an extra kick. This spicy version will warm you up! For a hands-off approach, try the slow cooker method. Layer all the ingredients in the slow cooker like you would in a dish. Set it on low for 4 to 6 hours, or on high for 2 to 3 hours. This method makes the flavors blend wonderfully. Plus, it's great for busy days or potluck gatherings! To store your Green Chile Chicken Enchilada Casserole, let it cool first. Place leftovers in an airtight container. This keeps it fresh for up to three days in the fridge. You can also cover the casserole dish tightly with plastic wrap or foil. When you're ready to enjoy your leftovers, preheat the oven to 350°F (175°C). Place the casserole in the oven, covered with foil. Heat for about 20 minutes. Check that it is hot all the way through. You can also microwave individual portions. Just cover them with a damp paper towel to prevent drying out. If you want to freeze your casserole, let it cool completely. Wrap it tightly in plastic wrap, then in aluminum foil. This prevents freezer burn. It will keep well in the freezer for up to three months. When you are ready to eat it, thaw it in the fridge overnight before reheating. Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and mix it with the other ingredients. This makes the prep quick and easy. You still get that yummy taste without much work. To make this dish gluten-free, choose corn tortillas. They are naturally gluten-free. Make sure to check the labels on your enchilada sauce, as some may have gluten. If you use gluten-free ingredients, your casserole will be safe for everyone. You can serve this casserole with a simple salad. A fresh green salad adds crunch and color. You might also try rice or beans on the side. They pair well with the flavors in the casserole. For drinks, a light beer or soda works great. You learned about the key ingredients for a tasty casserole and useful substitutions. I shared simple steps for preparation and baking, plus serving ideas. I also offered tips to perfect your dish and avoid common mistakes. Variations like vegetarian or spicy options expand your choices. Lastly, storing and reheating tips make enjoying leftovers easy. Explore these ideas to create your perfect Green Chile Chicken Enchilada Casserole! You will impress friends and family with your cooking skills. Cooking can be fun and rewarding. Enjoy every bite!

Green Chile Chicken Enchilada Casserole

A delicious layered casserole featuring shredded chicken, green chiles, and cheese, all wrapped in corn tortillas and baked to perfection.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups cooked and shredded chicken
  • 1 can green enchilada sauce
  • 2 cups corn tortillas, cut into strips
  • 1 can diced green chiles (4 oz)
  • 1 cup low-fat sour cream
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large mixing bowl, combine the shredded chicken, diced green chiles, sour cream, cumin, garlic powder, salt, and pepper. Mix until well blended.
  • In a greased 9x13 inch casserole dish, spread a thin layer of enchilada sauce on the bottom.
  • Layer half of the tortilla strips over the sauce.
  • Top the tortilla layer with half of the chicken mixture, followed by a generous pour of enchilada sauce.
  • Sprinkle half of the Monterey Jack and cheddar cheese over the mixture.
  • Repeat the layers: another layer of tortilla strips, the remaining chicken mixture, enchilada sauce, and finish with the remaining cheese.
  • Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes.
  • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.
  • Once ready, remove the casserole from the oven and let it rest for 5 minutes before serving.
  • Garnish with chopped fresh cilantro before serving.

Notes

Let the casserole rest before serving for better slicing.
Keyword casserole, chicken, enchiladas, green chiles