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Easy Green Chile Chicken Enchilada Casserole

A thick slice of green chile chicken enchilada casserole with layers of shredded chicken and melted, browned cheese.
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A simple, layered bake featuring chicken and authentic Hatch green chiles, perfect for a comforting weeknight dinner or potluck.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can roasted green chiles (Hatch style preferred)
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked, shredded chicken
  • 12 corn tortillas, cut into quarters
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
  3. In a large bowl, combine the roasted green chiles, cream of chicken soup, sour cream, chicken broth, cumin, salt, and pepper. Mix well.
  4. Fold the shredded chicken into the sauce mixture.
  5. Spread a thin layer of the chicken mixture on the bottom of the prepared baking dish.
  6. Arrange half of the cut tortillas over the chicken layer.
  7. Spoon half of the remaining chicken mixture over the tortillas. Sprinkle with half of the Monterey Jack cheese.
  8. Repeat the layers: remaining tortillas, remaining chicken mixture, and the rest of the Monterey Jack cheese.
  9. Top the casserole evenly with the shredded cheddar cheese.
  10. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
  11. Let the casserole rest for 5 minutes before cutting and serving.

Notes

  • For a richer flavor, use fire-roasted Hatch green chiles if you can find them.
  • You can assemble this layered chicken enchilada bake ahead of time; cover and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a creamier texture, substitute one can of cream of chicken soup with one can of cream of mushroom soup.

Nutrition

Find it online: https://delicerecipe.com/green-chile-chicken-enchilada-casserole/