This delicious enchilada casserole combines tortillas with cheese, chicken, sour cream, chile peppers and cream of chicken soup for a spicy and creamy dish you’ll love. You can make it less spicy or spice it up, as you prefer, or substitute another kind of protein for the chicken.
It’s the kind of dish that’s ideal for a busy weeknight or a lazy weekend if you’re in the mood for something cozy and comforting. And there are lots of different side dishes you can present alongside the casserole, so everyone is going to enjoy a meal they will remember for all the tastiest reasons.
It’s so easy to make and you can even make it ahead and chill or freeze until you’re ready to cook it. For that reason, you might even want to double up and make twice the amount. That means twice the goodness too! And once the family has tasted this, they won’t forget to ask for it again and again!
Why You’ll Love the Recipe
These green chile chicken enchiladas are creamy, cheesy and delicious. They are easy to make and freeze well too.
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How to Serve It
Serve the enchiladas hot, perhaps paired with rice and beans, a fresh salad, some steamed or sauteed vegetables, or with buttered corn on the cob.
Can You Make It Ahead?
Yes, you can prepare it in advance and cook later if you want. You can assemble it and either keep it refrigerated for a day or wrap it very tightly and freeze for up to 3 months.
Storage Instructions
Leftovers will keep for up to 3 days in an airtight container in the refrigerator and can be reheated in the microwave.
Variations and Substitutions
Try another type of cheese if you like, such as a Mexican cheese blend, pepper jack or monterey jack. You can use rotisserie chicken or canned chicken breast to save time cooking your own chicken if you’re in a rush. You need about 2 cups of shredded chicken for the recipe.
Green Chile Chicken Enchilada Casserole
Ingredients
- 12 corn tortillas 6-inch
- ½ cup sour cream
- ½ tablespoon cooking oil
- 2 sliced green onions
- 1 pound boneless skinless chicken breast
- 8 ounces shredded pepper jack cheese
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- ½ teaspoon salt
FOR THE CHILE VERDE SAUCE:
- 8 ounces canned diced green chiles not drained
- 2 tablespoons all-purpose flour
- 2 tablespoons cooking oil
- 1 teaspoon ground cumin
- ¼ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup water
Instructions
- Heat a big skillet over a moderate to high heat, then toast the tortillas in there for 30 to 60 seconds per side or until golden on the edges (don’t use oil).
- Stack them on a plate and loosely wrap with foil to keep warm.
- Turn down the heat and add the oil to the skillet, swirling to coat.
- Add the chicken and cook for about 6 minutes per side or until done (it should be 165 degrees F in the center).
- Meanwhile, make the sauce. Puree the chiles and liquid from the can in a blender.
- Put the oil, flour, cumin, onion powder, and garlic powder in a pan and cook, stirring, until it reaches a boil. Cook for 1 minutes more.
- Now add the water and the pureed chile mixture and bring to a simmer.
- Season with salt and set to one side.
- Preheat the oven to 350 degrees F.
- Mix the sour cream, green onions, cumin, cayenne, garlic powder, salt, and half the cheese together.
- Finely chop the chicken and stir that into the sour cream mixture.
- Add about ¼ cup of the chicken mixture to each tortilla and roll closed.
- Arrange the rolled tortillas in a greased casserole dish, seam side facing down.
- Pour the sauce over the top and sprinkle over the remaining cheese.
- Bake for 30 minutes or until the cheese is bubbling, then serve hot.
- Enjoy!
