Print

Creamy Green Chile Chicken Enchilada Casserole

creamy green chile chicken enchilada casserole - featured image
Print Recipe

A quick and easy creamy green chile chicken enchilada casserole with tender shredded chicken, a luscious cream cheese sauce, and melty cheese layers. Perfect for busy weeknights or casual dinner parties.

Ingredients

Scale
  • 3 cups cooked, shredded chicken (rotisserie chicken works perfectly for a shortcut)
  • 1 (4-ounce) can diced green chiles, mild or medium heat
  • 8 ounces cream cheese, softened
  • 1 cup full-fat sour cream (can substitute Greek yogurt)
  • 2 cups shredded Monterey Jack or mild cheddar cheese, divided (plus extra for topping)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 10–12 corn tortillas, cut into strips or quarters (softened in warm water)
  • 1/2 cup low sodium chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil or butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1 tablespoon olive oil or butter in a skillet over medium heat. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
  3. In a mixing bowl, combine the softened cream cheese and sour cream. Whisk until smooth and creamy. Add the cooked onions and garlic, diced green chiles, chicken broth, ground cumin, smoked paprika, salt, and pepper. Mix thoroughly to blend flavors evenly.
  4. Add the shredded chicken to the sauce mixture. Stir until the chicken is fully coated.
  5. Cut corn tortillas into strips or quarters. Soak them briefly in warm water (about 30 seconds), then drain well.
  6. Lightly grease a 9×13-inch casserole dish. Spread a thin layer of the creamy chicken mixture on the bottom. Layer a third of the tortilla pieces over the sauce, followed by a third of the remaining chicken mixture and a sprinkle of shredded cheese. Repeat this layering two more times, finishing with a generous top layer of shredded cheese.
  7. Cover the casserole loosely with foil and bake for 25 minutes. Remove the foil and bake an additional 10 minutes to brown the cheese on top.
  8. Let the casserole sit for 5-10 minutes after baking so it sets up nicely and is easier to cut and serve.

Notes

[‘Do not over-soak the tortillas; a quick dip in warm water is enough to prevent cracking without making them mushy.’, ‘Use rotisserie chicken for a time-saving shortcut or poach your own chicken with aromatics for extra flavor.’, ‘Let cream cheese come to room temperature before mixing to avoid lumps.’, ‘Layer ingredients evenly to ensure uniform cooking.’, ‘Cover casserole with foil during baking to keep it moist before the final browning stage.’, ‘Let the casserole rest after baking to set and make serving easier.’, ‘If the top browns too quickly, tent with foil to prevent burning.’, ‘For dairy-free options, use vegan cream cheese, sour cream alternatives, and plant-based shredded cheese.’, ‘To freeze, assemble but do not bake. Wrap tightly and freeze up to 2 months. Thaw overnight before baking.’]

Nutrition

Keywords: enchilada casserole, green chile, chicken casserole, creamy chicken bake, easy dinner, Mexican-inspired, comfort food

Find it online: https://gleamgulp.com/creamy-green-chile-chicken-enchilada-casserole-recipe-easy-homemade-dinner-idea/