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Creamy Green Chile Chicken Enchilada Casserole

Close-up of cheesy green chile chicken enchiladas with shredded chicken filling visible.
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A simple casserole recipe featuring shredded chicken, a creamy green chile sauce, and plenty of cheese, perfect for a weeknight meal.

Ingredients

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  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 12 corn tortillas
  • 1 tablespoon vegetable oil
  • 1 (10 ounce) can mild green chiles, drained
  • 1 (4 ounce) can diced green chiles, drained
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 cup sour cream
  • 4 ounces cream cheese, softened
  • 1 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups shredded Monterey Jack cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix together the drained green chiles, cream of chicken soup, sour cream, softened cream cheese, chicken broth, cumin, garlic powder, salt, and pepper. Stir until the cream cheese is mostly smooth.
  3. Warm the tortillas briefly in a dry skillet or microwave so they are pliable. This prevents tearing.
  4. Spread a thin layer of the chile sauce mixture on the bottom of the prepared baking dish.
  5. Dip each tortilla briefly into the remaining sauce mixture to coat both sides.
  6. Lay a tortilla flat in the dish. Top the tortilla with about 2 tablespoons of shredded chicken and a sprinkle of 1/4 cup of the Monterey Jack cheese.
  7. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat until all tortillas are used, arranging them in rows.
  8. Pour any remaining sauce evenly over the rolled tortillas.
  9. Top the entire casserole with the remaining 1 1/4 cups of shredded Monterey Jack cheese.
  10. Bake for 25 to 30 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
  11. Let the casserole rest for 5 minutes before cutting and serving.

Notes

  • For a spicier flavor, use hot green chiles instead of mild ones.
  • If you prefer rolled enchiladas over a casserole, layer the ingredients similarly in a smaller dish and reduce the baking time slightly.
  • You can prepare this dish ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Add 10 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://kitchnkudos.com/green-chile-chicken-enchiladas-recipe/