chicken green enchilada casserole recipe

Written ByJenny Smyth Posted on
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The Best chicken green enchilada casserole recipe

I’m so excited to share this chicken green enchilada casserole recipe with you all. This dish has been a staple in our household for years, and it’s always a crowd-pleaser. The combination of tender chicken, creamy green enchilada sauce, and melted cheese is absolute perfection.

Plus, it’s incredibly easy to make and can be customized to suit any occasion or dietary need. As a busy mom, I appreciate that this recipe is quick to prepare and can be made in advance for a stress-free meal. My kids love helping me assemble the casserole, and they always get excited when they see the finished product on the table.

It’s a great way to involve them in the cooking process and teach them about the importance of healthy eating. One of the best things about this recipe is its versatility. You can serve it as a main course or use it as a side dish, depending on your preference.

The flavors are rich and complex, but not overpowering, making it suitable for both kids and adults alike. From a health perspective, this recipe is a winner too! The chicken provides lean protein, while the green enchilada sauce is packed with vitamins and minerals from the fresh vegetables used in its preparation.

And let’s not forget the cheese – a moderate amount adds creaminess without overpowering the other flavors.

Chicken Green Enchilada Casserole

4.7 from 1993 votes

A layered casserole with shredded chicken, green enchilada sauce, and melted cheese, baked until bubbly. This easy dish is perfect for a weeknight dinner and can be customized with your favorite toppings.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Casserole

3 cups cooked shredded chicken
12 corn tortillas, cut into quarters
2 cups shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 can (28 oz) green enchilada sauce
1/2 cup sour cream
1/2 cup chopped fresh cilantro

For Topping

1/2 cup diced tomatoes
1/4 cup sliced black olives
1/4 cup chopped green onions

👨‍🍳Directions

1Preheat the oven to 375°F.
2In a mixing bowl, combine the shredded chicken with 1/2 cup of green enchilada sauce and the sour cream, mixing until evenly coated.
3Spread a thin layer of green enchilada sauce on the bottom of the baking dish.
4Arrange a layer of tortilla quarters over the sauce, covering the bottom completely.
5Spread half of the chicken mixture over the tortillas, then sprinkle with 1/3 of the Monterey Jack and cheddar cheeses.
6Repeat the layers: tortillas, remaining chicken mixture, another 1/3 of the cheeses, and a final layer of tortillas.
7Pour the remaining green enchilada sauce over the top, spreading evenly.
8Sprinkle the remaining cheeses on top, then bake uncovered for 25-30 minutes until the cheese is melted and bubbly and the casserole is heated through.
9Remove from the oven and let rest for 5 minutes.
10Top with diced tomatoes, black olives, green onions, and fresh cilantro before serving.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Spatula
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 30g

📝Notes

For a spicier version, use hot green enchilada sauce or add diced jalapenos to the chicken mixture. Leftovers can be stored in the refrigerator for up to 3 days.

This chicken green enchilada casserole recipe is an absolute winner for any occasion – whether you’re planning a family gathering or just need a delicious meal for your loved ones tonight!

Not only does it taste amazing (the combination of cheesy goodness and fresh flavors will leave everyone asking for more), but it also stores well in an airtight container in your fridge for up to three days or freezes beautifully for later use.

❓ Frequently Asked Questions About Chicken Green Enchilada Casserole

1. What type of cheese should I use in this recipe?

For this recipe, I recommend using a blend of cheddar and Monterey Jack cheese for the perfect balance of flavor and texture. You can also experiment with other cheeses like Pepper Jack or Colby for added variety.

2. Can I use store-bought green enchilada sauce instead of making my own?

While store-bought sauces can be convenient, I highly recommend making your own from scratch for maximum flavor and control over ingredients. However, if you’re short on time or prefer a quicker option, choose a high-quality store-bought sauce that’s free from artificial preservatives.

3. How do I ensure my casserole doesn’t become too soggy?

To prevent sogginess, make sure to drain excess moisture from your cooked chicken before adding it to the casserole mixture. Also, don’t over-mix the ingredients – gently fold them together until just combined.

4. Can I substitute chicken with turkey or beef?

You can swap out chicken for turkey or beef if you prefer – just adjust cooking times accordingly based on your protein of choice’s thickness.

5. How do I reheat leftover casserole without drying it out?

To reheat without drying out your casserole, cover it with aluminum foil during heating in the oven or on the stovetop – this will help retain moisture.

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