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Savory Chicken Enchilada Casserole Recipe with Zesty Green Chile Sauce

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A quick and easy chicken enchilada casserole layered with tender chicken, melty cheeses, and a zesty green chile sauce that adds a tangy, mildly spicy kick. Perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded sharp cheddar cheese
  • 1 (4-ounce) can diced green chiles (Hatch green chiles preferred)
  • 1 cup chicken broth (low sodium preferred)
  • 1/2 cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 8 small corn tortillas (softened slightly to prevent cracking)
  • Fresh cilantro, chopped (optional garnish)
  • 1 jalapeño, thinly sliced (optional for extra heat)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 8×8-inch baking dish with butter or non-stick spray.
  2. Prepare the green chile sauce: In a medium saucepan over medium heat, melt 1 tablespoon butter. Add the finely chopped onion and cook for about 3-4 minutes until softened and translucent.
  3. Add the minced garlic and ground cumin; cook for another 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Sprinkle 2 tablespoons of flour over the onion mixture, whisking continuously to form a roux. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly.
  5. Slowly whisk in 1 cup chicken broth, blending until smooth and thickened slightly, about 3-5 minutes.
  6. Stir in the can of diced green chiles, then lower the heat. Add 1/2 cup sour cream, stirring gently to combine without curdling. Season with salt and pepper to taste. Keep the sauce warm on low heat while assembling.
  7. Mix the chicken and cheese: In a bowl, combine shredded chicken with 1/2 cup Monterey Jack and 1/2 cup sharp cheddar cheese.
  8. Prepare tortillas: Warm the corn tortillas wrapped in a damp towel in the microwave for 20-30 seconds to avoid cracking.
  9. Assemble the casserole: Spread about 1/3 of the green chile sauce evenly on the bottom of your baking dish.
  10. Place 4 tortillas in a single layer over the sauce, overlapping slightly if needed.
  11. Spread half of the chicken-cheese mixture over the tortillas, then drizzle with another 1/3 of the sauce.
  12. Add another layer of 4 tortillas, followed by the remaining chicken-cheese mixture.
  13. Top with the last 1/3 of the green chile sauce and sprinkle the remaining cheeses evenly on top.
  14. Bake uncovered for 20-25 minutes, or until bubbly and golden on top.
  15. Let the casserole rest for 5 minutes before serving.

Notes

Warm tortillas before layering to prevent cracking. Use gluten-free flour or cornstarch to thicken sauce for gluten-free version. Substitute sour cream with Greek yogurt for a lighter option. Cover casserole with foil for first 15 minutes if edges dry out during baking. Leftovers keep well refrigerated for 3 days and freeze up to 2 months.

Nutrition

Keywords: chicken enchilada casserole, green chile sauce, easy dinner, weeknight meal, comfort food, Mexican casserole

Find it online: https://evabake.com/savory-chicken-enchilada-casserole-recipe-with-zesty-green-chile-sauce-easy-and-perfect-for-dinner/