Green Chile Chicken Enchilada Casserole with Side Salad

Instructions

1. 1

   Cook and Shred Chicken

   • Pat the chicken breasts dry and season all over with 1/2 tsp salt and 1/4 tsp black pepper.
   • Heat 1 tbsp of vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the chicken for 5-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C).
   • Transfer the cooked chicken to a cutting board and let it rest for 5-10 minutes. Once cool enough to handle, shred the meat using two forks.
2. 2

   Prepare the Creamy Green Chile Sauce

   • In the same skillet, add the remaining 1 tbsp of oil. Sauté the chopped onion over medium heat for 5-7 minutes, until softened and translucent.
   • Add the minced garlic and cook for 1 minute more until fragrant.
   • Stir in the green enchilada sauce, diced green chiles, ground cumin, dried oregano, and the remaining 1/2 tsp salt and 1/4 tsp pepper. Bring the mixture to a gentle simmer.
   • Remove the skillet from the heat. Let it cool for 2-3 minutes, then stir in the sour cream until the sauce is smooth and creamy. This prevents the sour cream from curdling.
3. 3

   Assemble the Casserole

   • Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
   • In a large bowl, combine the shredded chicken with 1 cup of the green chile sauce and 1 cup of the shredded Monterey Jack cheese. Mix well.
   • Spread 1/2 cup of the remaining sauce evenly over the bottom of the prepared baking dish.
   • Arrange a single layer of 6 corn tortillas over the sauce, overlapping them slightly to cover the surface.
   • Spread half of the chicken mixture evenly over the tortillas. Top with 1 cup of cheese.
   • Repeat the layers: place the remaining 6 tortillas, top with the rest of the chicken mixture, and sprinkle with another 1/2 cup of cheese.
4. 4

   Bake and Serve

   • Pour the remaining green chile sauce over the entire casserole, ensuring it's fully covered.
   • Sprinkle the top with the final 1/2 cup of cheese.
   • Bake uncovered for 25-30 minutes, until the sauce is bubbly and the cheese is melted and lightly golden brown.
   • Remove from the oven and let the casserole rest for at least 10 minutes. This allows it to set, making it easier to slice and serve.
   • Garnish with fresh chopped cilantro before serving.