Green Chicken Enchilada Casserole

Green chicken enchilada casserole has a bright green sauce, and cheesy chicken filling, and provides comfort to spare! Layers and layers of deliciousness!

Course Chicken Dinner, Main Course

Cuisine American

Keyword chicken enchilada recipes, enchilada casserole, Green chicken enchiladas, mexican chicken recipes

Prep Time 20

Cook Time 50

Total Time 1 10

Servings servings

Calories 585kcal

Author Kathleen

Ingredients

Sauce:

1 (16-ounce) can green enchilada sauce
1 cup sour cream, at room temperature

Filling:

2 tablespoons corn or vegetable oil
1 cup onion, chopped
1 jalapeño, ribs and seeds removed and minced
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon chili powder
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
1 (4.5-ounce) can diced green chilies, drained
4 cups cooked chicken, shredded into large chunks
3 cups Monterey Jack cheese, shredded and DIVIDED
12 (6-inches) corn tortillas
1/2 cup cheddar cheese, shredded

US Customary - Metric

Instructions

Preheat oven to 350°F (177°C). Spray a 9X13 inch with nonstick cooking spray.

Make Sauce:

In a medium bowl, whisk together green enchilada sauce (1 can) and 1 cup room temperature sour cream.

Make Filling:

In a 12-inch skillet, heat vegetable oil (2 tablespoons) until hot. Add onion (1 cup), and jalapeño (1), and sauté over medium heat until soft and onion are translucent. Add garlic (4 cloves) and continue to sauté until fragrant, about 1 minute.
Sprinkle cumin (2 teaspoons), oregano (2 teaspoons), chili powder (1 teaspoon), coriander (1/2 teaspoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon) over soft vegetables and continue to cook, stirring constantly, until spices are fragrant about 1-2 minutes. Stir in diced green chilies (1 can).
Add cooked chicken (4 cups) and 2 cups of Monterey Jack cheese gently folding until the mixture is evenly combined.

Assembly:

Spread half of the sauce in the bottom of the prepared baking dish.
Arrange 6 tortillas in the bottom of the dish, overlapping the tortillas. Spoon the chicken mixture over the tortillas. Arrange the remaining 6 tortillas over the chicken mixture. Pour the remaining sauce over the tortilla.
Cover and bake in preheated oven until heated through, about 40 minutes. Uncover; top with remaining 1 cup of Monterey jack cheese and 1/2 cup cheddar cheese, and bake until bubbly and cheese are golden, about 10 minutes longer. Let stand 15 minutes before serving.

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