Craving Mexican cuisine but don’t wanna toil all day in the kitchen? Say hello to our Quick and Easy Green Chile Chicken Enchilada Casserole. This creamy, cheesy, and spicy casserole is perfect for family dinners, potluck parties, or when you just want to pamper yourself. Its blend of tangy green chilies and mouthwatering chicken wrapped up in tortillas and layered with loads of cheese will make you fall in love at the very first bite! Plus, not only is it ridiculously delicious, it’s a breeze to whip up.
Let’s talk about the prep and cook times for this beauty. First, get ready to do a tiny bit of work.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Yield: 1 casserole
Got it? Great! Now let’s dive into the nitty-gritty and start creating culinary magic.
Ingredients & Equipment You’ll Need
- 2 cups shredded cooked chicken
- 1 can (10.5 ounces) green chile enchilada sauce
- 1 can (4.5 ounces) chopped green chiles
- 1 cup shredded Mexican blend cheese
- 6 small corn tortillas
- 1/2 cup sour cream
Equipment: Large baking dish
The Mexican blend cheese lends that wonderful cheesy pull, while the green chile enchilada sauce gives it that tangy kick. You can substitute sour cream with Greek yogurt and shredded chicken with any leftover roasted turkey or shredded beef. Always remember, the best dishes are ones tailored to your taste.
How To Make Quick and Easy Green Chile Chicken Enchilada Casserole
- Preheat your oven to 375��F (190��C). You want a fairly hot oven to get that cheese bubbling and golden.
- Lightly grease your baking dish. This keeps the casserole from sticking and makes for easier cleaning later on.
- In a bowl, combine shredded chicken, chopped green chiles, enchilada sauce, and sour cream. Stir until everything comes together nicely.
- Layer tortillas on the bottom of the dish, top with a portion of the chicken mixture and then a blanket of shredded cheese. Repeat these layers until all the ingredients have been used.
- Bake in your preheated oven for 30 minutes, until the cheese is gloriously melted and bubbly. Let cool for a few minutes before serving.
Tips For The Best Results
- Use homemade enchilada sauce if possible. It truly takes the flavor up a few notches.
- Don’t skip the let-it-cool step. Allowing it to cool slightly helps the cheese to thicken up a little bit, making it even more mouthwatering!
Storage Tips
- Leftovers can be refrigerated in an airtight container for up to 3 days. You can also freeze it for up to 3 months.
Frequently Asked Questions
Q: Can I make this casserole ahead?
A: Yes, you can assemble the casserole, cover it tightly and refrigerate for up to 1 day ahead. Or, freeze it for up to 2 weeks. Thaw in the refrigerator overnight then bake as directed.
Q: Can I make this vegetarian?
A: Absolutely! Substitute the chicken with veggies like zucchini, bell peppers or mushrooms.
Q: Can this be made gluten-free?
A: Yes, use corn tortillas and make sure the enchilada sauce is gluten-free.
Q: What can I serve this with?
A: This dish goes great with a side of mexican rice or salad, and don’t forget the guacamole!
Q: Can I Freeze Leftovers?
A: Yes, leftovers can be frozen in a sealed container for up to 3 months.
Nutritional Facts of Quick and Easy Green Chile Chicken Enchilada Casserole
Each serving contains 357 calories, 13 grams of fat, 20 grams of protein, 42 grams of carbohydrates, and 2 grams of fiber.
Quick and Easy Green Chile Chicken Enchilada Casserole is a true winner in my book – it’s scrumptious, effortless and oh-so comforting. Pair it with a zesty salad or some fluffy Mexican rice and you’ve got a complete meal that’s sure to please. Don’t forget to top it with your favorite toppings like sour cream, cilantro, lime wedges. Make this, and you’re in for a real treat amigos!
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