Welcome back to my kitchen! Today, I’m excited to share a delightful Green Chicken Enchilada Casserole recipe. This dish is perfect for busy weeknights or when you’re craving a comforting, cheesy meal with a bit of a kick. Let’s dive into the recipe!
Ingredients:
- For the Casserole:
- 2 cups cooked, shredded chicken (rotisserie chicken works great)
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/2 cup chopped onions
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8-10 corn tortillas
- For the Topping:
- 1 cup shredded cheese
- Fresh cilantro, chopped (optional, for garnish)
Instructions:
- Prepare the Filling:
- In a large bowl, combine the shredded chicken, green enchilada sauce, diced green chiles, sour cream, shredded cheese, chopped onions, garlic powder, cumin, salt, and pepper. Mix well.
- Assemble the Casserole:
- Preheat your oven to 350°F (175°C).
- Spread a thin layer of the chicken mixture on the bottom of a 9×13-inch baking dish.
- Place a layer of corn tortillas over the chicken mixture.
- Repeat the layers, ending with a layer of the chicken mixture on top.
- Add the Topping:
- Sprinkle the remaining shredded cheese over the top of the casserole.
- Bake:
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro, if desired, and serve hot.
FAQs
Q: Can I use flour tortillas instead of corn tortillas? A: Yes, you can use flour tortillas if you prefer. However, corn tortillas give a more authentic flavor and texture to the dish.
Q: How do I store leftover casserole? A: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Q: Can I freeze green chicken enchilada casserole? A: Absolutely! Assemble the casserole as directed, but do not bake. Wrap the dish tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
Q: What can I serve with green chicken enchilada casserole? A: This casserole pairs well with Mexican rice, refried beans, or a fresh salad. You can also top it with sour cream, avocado slices, or pico de gallo.
Q: Can I make the casserole ahead of time? A: Yes, you can assemble the casserole up to 24 hours in advance. Cover and refrigerate until ready to bake.
Q: How can I make the casserole spicier? A: To add more heat, you can use a spicier green enchilada sauce, add a diced jalapeño with the onions, or sprinkle in some cayenne pepper with the other spices.
I hope you enjoy making and savoring this delicious Green Chicken Enchilada Casserole! If you have any other questions or tips, feel free to leave a comment below. Happy cooking! 🌮