Easy Green Chile Chicken Enchilada Casserole

This Easy Green Chile Chicken Enchilada Casserole is ready in 1 hour! Serve with fresh salsa, slices of avocado, and tortilla chips for dipping.

This is a tricky time of year around here…it’s not quite summer (or even spring for that matter), and it’s not quite winter.  So for me that means that I often don’t know what to make for dinner.  In the summer it’s pretty clear as we BBQ a lot, and in the winter I tend to make a lot of casseroles and comfort dishes that I bake in the oven.  But it’s technically spring and we’re tired of winter food.  I find Mexican inspired dishes a great way to fill this seasonal gap.  Mexican dishes remind me of warmer climates, the food is fresh and flavourful and the best part is that my family will eat them.  I have yet to meet a Mexican dish that my family won’t eat.

Recently I made this Easy Green Chile Chicken Enchilada Casserole and it was a hit.  So much so that I’ve actually made it a couple of times now, with some minor adjustments.  This recipe is so easy, and very versatile so if you need to substitute ingredients you can.  For example, green enchilada sauce is really hard to find around here…in fact I can only find it at one grocery store near me, so in a pinch I use green salsa (which ironically is hard to find as well!)  On a side note, what is up with that anyway?  Green salsas and enchilada sauces are my favourite but I can never find them, so when I travel into the US I stock up on them and bring them home!  I really need to get into the habit of making my own green salsa, as it really is more fresh and delicious…but tomatillo tomatoes are also hard to find at times.  Sigh.

Anyway, I’m off track.  Let’s get back to dinner!  I think you’ll really enjoy this dish!

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It’s quick to make so you can have it ready for your family in an hour, and it’s fresh and delicious!  Serve this dish with some fresh salsa, slices of avocado, some tortilla chips for dipping and a fresh green salad.  So good.

Easy Green Chile Chicken Enchilada Casserole

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This Easy Green Chile Chicken Enchilada Casserole is ready in 1 hour! Serve with fresh salsa, slices of avocado, and tortilla chips for dipping.

• Author: Jo-Anna Rooney
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 60 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup sour cream
• 1 cup green enchilada sauce
• 2 tbsp green chilis
• 2 cups cooked and shredded chicken breast
• 6 – 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• cilantro for garnish

Instructions

1. Preheat your oven to 350 degrees.
2. In a bowl, blend together the sour cream and green enchilada sauce.
3. Stir in the green chilis.
4. In a deep baking dish (I use a 9×9 circle baking dish), spread out about 1/4 cup of the sour cream mixture.
5. Then lay out 3 or 4 corn tortillas, depending on how big your dish is, but basically enough to cover the layer of sauce.
6. Sprinkle on 1 cup of the cooked, shredded chicken, followed by 1 cup of the shredded Monterey Jack cheese.
7. Pour on half of the remaining sour cream mixture.
8. Then add the remaining corn tortillas to cover the mixture underneath.
9. Sprinkle on the remaining chicken.
10. Pour on the remaining sour cream mixture.
11. Sprinkle on the remaining 1 cup of shredded cheese.
12. Bake for 35 – 45 minutes, or until the dish is bubbling and the cheese on top is golden brown.
13. Serve with salsa, tortilla chips and a green salad!

Recipe adapted from AllRecipes

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If you’re looking for more quick and easy Mexican inspired dishes, check out these recipes as well:

Easy Chicken Chilaquiles

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Fresh Salsa Verde

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Mexican Rice

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Cheesy Jalapeno Popper Baked Penne

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Grilled Shrimp with Avocado Butter

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Have a delicious day!