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Creamy Green Chile Chicken Enchilada Casserole

creamy green chile chicken enchilada casserole - featured image
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A quick and comforting casserole featuring shredded chicken, creamy sauce with green chiles, layered with tortillas and cheese, perfect for cozy dinners.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works great)
  • 1 (4 oz) can diced green chiles (mild or medium heat)
  • 8–10 small corn or flour tortillas, cut into strips or quarters
  • 1 cup sour cream (full-fat recommended)
  • 4 oz cream cheese, softened
  • 1 cup shredded Monterey Jack cheese
  • 1 cup chicken broth (homemade or low-sodium store-bought)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 tsp ground cumin
  • 1/2 tsp chili powder (optional)
  • Salt and freshly ground black pepper to taste
  • 1 cup shredded cheddar cheese
  • Fresh cilantro, chopped (for garnish)
  • Optional: sliced jalapeños for a little heat

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your baking dish to prevent sticking.
  2. In a skillet over medium heat, add a splash of oil and cook the chopped onion and minced garlic until soft and fragrant, about 5 minutes, until onion is translucent but not browned.
  3. In a large bowl, combine sour cream, softened cream cheese, chicken broth, cumin, chili powder, salt, and pepper. Whisk until smooth and creamy. Warm slightly if needed to blend cream cheese.
  4. Mix in the cooked chicken, green chiles, and sautéed onion and garlic into the sauce. Stir well to coat evenly.
  5. Place a layer of tortilla pieces on the bottom of the baking dish. Spoon a generous portion of the creamy chicken mixture over the tortillas. Sprinkle with some shredded Monterey Jack cheese.
  6. Repeat layers until all ingredients are used, finishing with a layer of tortillas topped with shredded cheddar cheese.
  7. Bake uncovered for 25-30 minutes or until bubbly and the cheese on top is golden brown.
  8. Let the casserole rest for about 10 minutes before serving to allow layers to set and flavors to meld.
  9. Garnish with chopped fresh cilantro and optional sliced jalapeños.

Notes

Use softened cream cheese to avoid lumps in the sauce. Toast tortillas lightly before layering to prevent sogginess. Let casserole rest before cutting to maintain structure. For gluten-free, use certified corn tortillas. Dairy-free substitutions can be made with coconut-based sour cream and cream cheese alternatives.

Nutrition

Keywords: green chile, chicken enchilada casserole, creamy casserole, easy dinner, comfort food, Tex-Mex, weeknight meal

Find it online: https://tomyumy.com/creamy-green-chile-chicken-enchilada-casserole-recipe-for-easy-cozy-dinners/