Green Chile Chicken Enchilada Casserole

This Green Chile Chicken Enchilada Casserole is a flavorful, comforting dish that’s perfect for any occasion.

Tender chicken, tangy green chilies, and creamy cheese all come together in a delightful casserole that’s sure to become a family favorite.

Ready Time

1 hrs 5 mins

Yields

7 servings

Ingredients

1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
1/4 cup olive oil
2 medium onions, diced
2 cloves of garlic, minced
1 can (4 oz) diced green chilies
1 can (10 oz) enchilada sauce
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8-10 corn tortillas
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1/4 cup chopped fresh cilantro (optional)

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium-high heat.

Add the diced onions and cook until they’re translucent, about 5 minutes.

Add the minced garlic and cook for an additional minute. Add the chicken to the skillet and cook until it’s browned on all sides and cooked through, about 5-7 minutes.

Remove the chicken from the skillet and set it aside.

Add the diced green chilies, cumin, paprika, salt, and black pepper to the skillet. Cook for 1-2 minutes, until the spices are fragrant.

Stir in the can of enchilada sauce and bring the mixture to a simmer.

Let it cook for a few minutes, until the sauce has thickened slightly. In a large bowl, combine the cooked chicken, enchilada sauce mixture, and 1/2 cup of the shredded Monterey Jack cheese.

Mix well to combine.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.

To assemble the casserole, dip each tortilla in the enchilada sauce, coating both sides, then fill with the chicken mixture and roll up.

Place the rolled tortillas seam-side down in a 9×13-inch baking dish. Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they’re all coated.

Sprinkle the remaining Monterey Jack cheese and cheddar cheese on top.

Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

Sprinkle the chopped cilantro on top (if using) and serve hot.

Notes

Make sure to not overcrowd the skillet when cooking the chicken, cook in batches if necessary. Use any leftover enchilada sauce as a dip for tortilla chips or as a sauce for other dishes.

If using cilantro, sprinkle it on top of the casserole before baking for a more evenly distributed flavor.

Consider using leftover cooked chicken or rotisserie chicken to save time. To make it more substantial, add some sautéed bell peppers, diced tomatoes, or black beans to the chicken mixture.

If you prefer a spicier casserole, add some diced jalapeños or serrano peppers to the skillet with the onions.