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Layers of tender chicken, corn tortillas, and Monterey Jack cheese baked in a creamy, tangy green chile sauce. This comforting casserole is a weeknight dinner dream, delivering all the flavor of enchiladas without the fuss of rolling.
Cook and Shred Chicken
Prepare the Creamy Green Chile Sauce
Assemble the Casserole
Layers of tender chicken, corn tortillas, and Monterey Jack cheese baked in a creamy, tangy green chile sauce. This comforting casserole is a weeknight dinner dream, delivering all the flavor of enchiladas without the fuss of rolling.
This southwest recipe takes 75 minutes to prepare and yields 6 servings. At 675.34 calories per serving with 46.15g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
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Bake and Serve
Substitute the chicken with shredded beef (barbacoa), pulled pork (carnitas), or use 2 cans of drained black beans for a vegetarian version.
Use a Mexican cheese blend, sharp cheddar, or pepper jack cheese for a spicier kick.
Add one finely diced jalapeño along with the onion for extra heat, or use a hot green enchilada sauce.
Replace the sour cream with an equal amount of plain full-fat Greek yogurt for a protein boost and slightly tangier flavor.
With a generous amount of chicken and cheese, this dish provides high-quality protein essential for muscle repair, immune function, and overall satiety.
The Monterey Jack cheese is a great source of calcium, a vital mineral for maintaining strong bones and teeth, as well as proper nerve and muscle function.
Green chiles are a natural source of capsaicin, a compound that has been studied for its potential anti-inflammatory and metabolism-boosting properties.
A single serving of this Green Chile Chicken Enchilada Casserole contains approximately 550-650 calories, depending on the specific brands of sauce, cheese, and sour cream used.
This dish is a hearty and satisfying comfort food. It's high in protein from the chicken and cheese. However, it is also high in sodium and saturated fat. To make it healthier, you can use low-fat cheese, Greek yogurt instead of sour cream, and a low-sodium enchilada sauce.
Yes, this is a great make-ahead meal. You can assemble the entire casserole up to 24 hours in advance, cover it, and store it in the refrigerator. When ready to bake, you may need to add 10-15 minutes to the baking time.
Corn tortillas can absorb a lot of liquid. To prevent sogginess, you can use slightly stale tortillas or lightly fry them in a small amount of oil for about 15-20 seconds per side before layering. This creates a slight barrier against the sauce.
Yes, you can use flour tortillas. The texture will be softer and less distinct than with corn tortillas, but the flavor will still be delicious. You may need fewer flour tortillas as they are often larger.
This casserole is a complete meal on its own, but it pairs wonderfully with sides like Mexican rice, a simple green salad with a lime vinaigrette, refried beans, or a scoop of guacamole and extra sour cream.
This recipe goes great with these complete meals
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