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–+ servings

Green Chile Chicken Enchilada Casserole

If you’re looking for comfort food ideas, try these chicken enchiladas in chile verde sauce. They combine tender chicken with a smooth, creamy sauce and tortillas.
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1 hour 10 minutes
Course Main
Cuisine Mexican
Servings 6

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!
Keyword Green Chile Chicken Enchilada Casserole
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