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Savory Chicken Enchilada Casserole Recipe with Zesty Green Chile Sauce

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A quick and easy chicken enchilada casserole layered with tender chicken, melted cheese, and a zesty homemade green chile sauce. Perfect for a comforting dinner or meal prep.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 8–10 corn tortillas, cut into strips or quarters
  • 2 cups shredded Monterey Jack or cheddar cheese (or a blend)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil or vegetable oil
  • 1/2 cup sour cream
  • 2 tablespoons unsalted butter
  • 2 tablespoons all-purpose flour (can substitute gluten-free flour)
  • 1 1/2 cups chicken broth (preferably low sodium)
  • 1 cup roasted green chiles, chopped (Hatch green chiles preferred)
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and freshly ground black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with oil or cooking spray.
  2. Make the green chile sauce: In a medium saucepan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, whisk in 2 tablespoons of all-purpose flour. Keep whisking constantly for about 2 minutes to cook out the raw flour taste, but don’t let it brown.
  3. Gradually whisk in 1 1/2 cups chicken broth, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer; it should thicken slightly within 3-5 minutes.
  4. Stir in 1 cup chopped roasted green chiles, 1/2 teaspoon ground cumin, and 1/2 teaspoon garlic powder. Season with salt and pepper to taste. Remove from heat and set aside.
  5. Prepare the chicken mixture: In a bowl, combine 2 cups shredded cooked chicken with 1/2 cup sour cream, 1 small finely chopped onion, and 2 cloves minced garlic. Mix until evenly coated.
  6. Cut 8-10 corn tortillas into strips or quarters, depending on your layering preference.
  7. Assemble the casserole: Spread a thin layer of green chile sauce on the bottom of the baking dish. Add a layer of tortilla pieces to cover the bottom.
  8. Top the tortillas with about half of the chicken mixture, then sprinkle with 1 cup shredded cheese.
  9. Repeat layers: drizzle sauce, add remaining tortillas, chicken, and top with the remaining cheese.
  10. Cover the casserole loosely with foil and bake for 20 minutes.
  11. Remove the foil and bake for another 10 minutes until the cheese is melted and bubbly.
  12. Let the casserole rest for 5-10 minutes before serving to help it set and make slicing easier.

Notes

If sauce is too thick before assembling, stir in a little extra chicken broth to loosen it. Use leftover rotisserie chicken for best flavor and tenderness. Let casserole rest before slicing for cleaner pieces. Cover casserole with foil during first part of baking to prevent cheese burning.

Nutrition

Keywords: chicken enchilada casserole, green chile sauce, easy dinner, comfort food, Mexican casserole, weeknight meal

Find it online: https://islatable.com/savory-chicken-enchilada-casserole-recipe-with-zesty-green-chile-sauce-easy-and-perfect-for-dinner/