Name: Chicken Enchilada Casserole with Green Chile
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: 1 whole rotisserie chicken (meat shredded, skin removed, about 3 1/2 to 4 cups shredded); 2 cans (7 oz each) roasted diced green chiles (drained); 12 small corn tortillas (6-inch size); 2 jars (16 oz each) tomatillo salsa or green enchilada sauce (about 3 1/2 cups total); 1 cup sour cream; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp kosher salt; 1/4 tsp black pepper; 2 1/2 cups shredded Monterey Jack cheese (divided); 1/2 cup shredded sharp cheddar cheese; 1/4 cup fresh cilantro (roughly chopped, for serving); 2 medium green onions (thinly sliced, for serving); 1 medium lime (cut into wedges, for serving)

From the roundup: 24 Fall Casserole Recipes for Cozy Comfort Dinners

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My six-year-old declared she does not eat green chiles, then asked for a second piece of chicken enchilada casserole with green chile before I had even sat down. The green chiles mellow completely under the cheese and sauce, so even the picky ones at the table rarely notice them. I use rotisserie chicken here, which keeps hands-on time around 25 minutes, but the step I never skip is dipping each tortilla in warm sauce before layering. Skip that once and you will spend dinner picking at gummy tortillas in the middle of the pan.

How this one became a regular

The first time I made this, I skipped warming the tomatillo sauce because I was in a hurry and figured it would not matter. It mattered. The tortillas on the bottom layer were still stiff in the center when I cut into it, and my husband very kindly said it was “interesting.” Now I keep the sauce on low in a small saucepan the whole time I am assembling, and the difference is obvious.

It has been on the rotation ever since, mostly because the leftovers pack well for lunch. I reheat a square in the microwave for about two and a half minutes and it tastes almost better than the night before once the layers have had time to settle.

Why you will love this

A whole rotisserie chicken gives you enough shredded meat without any cooking, which keeps active prep under 30 minutes.
Dipping the tortillas in warm sauce before layering means no dry or gummy spots anywhere in the casserole.
The covered bake followed by an uncovered finish gives you bubbling sauce underneath and golden cheese on top.
Green chiles and tomatillo sauce bring real flavor without a lot of heat, so it works for kids and adults at the same table.
Leftovers hold up well for four days and reheat cleanly, making it worth making the full 9×13 even for a smaller crowd.

Tips for success

Keep the tomatillo sauce warm on low the entire time you assemble. Cold or room-temperature sauce does not soften the tortillas properly when you dip them.
Dip each tortilla for about 5 seconds per side, not longer. You want it lightly coated and slightly pliable, not soaked through and falling apart.
Press each tortilla layer down gently with your palm before adding the next. It takes two seconds and keeps the finished casserole from sliding apart when you slice it.
Do not skip the resting time after it comes out of the oven. Eight to ten minutes off the heat lets the layers firm up so you get clean squares instead of a pile.

If your casserole turns out watery

Make sure you drain the canned green chiles well before mixing them into the chicken. Extra liquid in the filling is the most common reason the casserole runs.
Do not add extra sauce beyond what the recipe calls for. Two full jars sounds like a lot, but the tortillas absorb most of it during baking.
If you are using homemade tomatillo salsa instead of jarred, check that it is not thinner than store-bought. A thinner salsa can make the bottom layer soggy.
The 8 to 10 minute rest after baking also helps any extra liquid reabsorb before you cut into it.

Substitutions

Flour tortillas work if your family does not love corn. The texture will be softer and the layers will be a little less distinct, but it still bakes up well. For the cheese, Pepper Jack in place of Monterey Jack adds noticeable heat, so keep that in mind if you have younger kids. Red enchilada sauce can replace the tomatillo salsa if that is what you have; the flavor shifts from tangy to richer and earthier, but the method is the same.

For a meatless version, two cans of drained black beans mixed with the green chiles and sour cream filling works well. Leftover roasted turkey from a holiday meal is also a good swap for the rotisserie chicken, especially in the fall when you have extra on hand.

Make-ahead and storage

You can assemble the entire casserole a day ahead, cover it tightly with foil, and refrigerate it unbaked. When you are ready to cook, add about 10 minutes to the covered bake time since it is starting cold. Leftovers keep in the refrigerator for up to four days. Reheat individual portions in the microwave for 2 to 3 minutes, or cover the whole dish with foil and warm it in a 350-degree oven for about 20 minutes.

This casserole can be frozen for up to two months, though the tortilla layers will soften considerably after thawing. If you plan to freeze it, assemble and bake it first, let it cool completely, then wrap it well. Thaw it fully in the refrigerator before reheating covered in the oven at 350 degrees until hot through the center.

Brittany Stage