Green Chicken Enchilada Casserole
Creamy, cheesy Green Chicken Enchilada Casserole layered with shredded chicken, green chiles, sour cream, and corn tortillas. It's an easy weeknight dinner the whole family loves.
Servings: 6 servings
Ingredients
- 12-16 corn tortillas
- 28 ounce green chile enchilada sauce mild or medium
- 3 cups shredded chicken rotisserie works well
- 3 cups cheddar-jack cheese freshly grated
- 4 ounces cream cheese softened
- 1 cup sour cream
- 4 ounce canned green chiles canned
- 4 ounce sliced olives well drained, optional
Instructions
- Preheat the oven to 350°F. Spray a 9x13 inch baking dish with nonstick cooking spray and set aside.
- In a large bowl or the bowl of a stand mixer, combine the shredded chicken, softened cream cheese, sour cream, and green chiles. Mix until smooth and well combined.
- Pour about ½ cup of enchilada sauce into the bottom of the prepared baking dish and spread to coat. Layer corn tortillas on top, breaking them as needed to form a single layer.
- Spoon a third of the chicken mixture over the tortillas in dollops, then sprinkle with a third of the cheese and spoon on a third of the remaining sauce. Repeat two more times, finishing with a final layer of tortillas, sauce, and a generous amount of cheese. Top evenly with sliced olives.
- Cover with nonstick foil. If you don't have nonstick foil, stick a few toothpicks into the casserole first to keep the foil from touching the cheese. Bake, covered, for 40 minutes.
- Remove the foil and bake another 10 minutes, or until the cheese is completely melted and the casserole is hot and bubbly.
- Let rest for 10 minutes before serving.
Notes
- Rotisserie shortcut: A store-bought rotisserie chicken is the fastest route and adds great flavor. 3 cups of shredded meat is roughly one rotisserie chicken.
- Stand mixer shred: Toss warm chicken in a stand mixer with the paddle on low for about 30 seconds, then add the sour cream and cream cheese right in. Don't overmix or you'll pulverize the chicken.
- Don't spread, just plop: Drop the chicken mixture in spoonfuls. The next tortilla layer will press it out as you build.
- Sauce judgment: You don't have to use the full 28 ounces. If the layers look soupy, ease up on the sauce for the remaining layers.
- Freshly grated melts better: Block cheese grated at home melts smoother than pre-shredded, which has a starch coating.
- Storage: Cover tightly and refrigerate up to 3 to 4 days. Freeze baked up to 2 months, unbaked up to 3 to 4 months. Thaw frozen casseroles overnight in the fridge before baking.
- Doubling: Use two separate baking dishes rather than one large one.
Spicier version: Use medium or hot enchilada sauce, or swap the green chiles for diced jalapeños.
Nutrition
Calories: 667kcal | Carbohydrates: 39g | Protein: 39g | Fat: 40g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 144mg | Sodium: 2003mg | Potassium: 405mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1937IU | Vitamin C: 9mg | Calcium: 546mg | Iron: 3mg
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