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Chicken Enchilada Casserole with Green Chile, fall casserole recipes comfort
Brittany Stage

Chicken Enchilada Casserole with Green Chile

Shredded rotisserie chicken, roasted green chiles, and corn tortillas stack in layers with a tangy tomatillo sauce and melted cheese for a fall casserole that comes together quickly on a weeknight. Dipping the tortillas before layering is the detail that makes every bite taste right.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 460
Ingredients Equipment Method Notes

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

Equipment

  • 9x13-inch baking dish
  • medium saucepan or small skillet for warming sauce
  • shallow bowl or pie plate for dipping tortillas

Method
 

  1. Heat your oven to 375 degrees. Lightly grease a 9x13 inch baking dish. In a medium bowl, combine the shredded chicken, drained green chiles, sour cream, cumin, garlic powder, onion powder, salt, and pepper. Stir well until the chicken is evenly coated and the sour cream is fully mixed in.
  2. Pour the tomatillo sauce into a small saucepan and warm it over medium-low heat until it is just hot enough to dip into, about 3 to 4 minutes. Pour about half of the warmed sauce into a shallow bowl or pie plate wide enough to lay a tortilla flat. Keep the remaining sauce in the pan on low heat.
  3. Dip each tortilla briefly into the warm sauce, about 5 seconds per side, until the tortilla is lightly coated and has softened slightly. Do not soak it through. Lay four tortillas in the bottom of the prepared baking dish, overlapping them slightly to cover the base completely, as you would with lasagna sheets.
  4. Spread half the chicken mixture evenly over the tortilla layer, then sprinkle 3/4 cup of the Monterey Jack cheese over the filling. Dip four more tortillas and lay them over the cheese, pressing down lightly with your palm so the layer is flat and compact. Repeat with the remaining chicken mixture and another 3/4 cup of Monterey Jack.
  5. Dip the final four tortillas and lay them on top to finish the last layer. Press down gently again. Pour the remaining tomatillo sauce evenly over the entire surface, spreading it all the way to the edges so every tortilla is covered.
  6. Scatter the remaining 1 cup of Monterey Jack and all of the cheddar cheese evenly over the top. Cover the dish tightly with aluminum foil and bake for 25 minutes, until the sauce is bubbling at the edges and the casserole is heated all the way through.
  7. Remove the foil and bake for another 12 to 15 minutes uncovered, until the cheese on top is fully melted and golden in spots. Let the casserole rest for 8 to 10 minutes before cutting. This resting time helps the layers firm up so your slices hold together. Serve topped with fresh cilantro, sliced green onions, and a squeeze of lime.

Notes

Assembling one day ahead and refrigerating overnight actually improves this casserole because the layers meld together. Add 10 minutes to the covered bake time if going straight from the refrigerator. Leftovers keep covered for 4 days and reheat well in the microwave or a covered oven dish.