Green Chicken Enchilada Casserole Recipe (+Video)
All your favorite chicken enchiladas and casseroles are combined in a delicious dinner. This simple recipe is very flattering and will become one of your weekly dinner rotations.
Classic chicken enchiladas in the form of a casserole! This dinner recipe is simple, rich in flavor, and is loved by everyone. Change it with your favorite ingredients or try our red beef version.
Easy Chicken Enchilada Casserole
In our house, we love our green Chile chicken enchiladas. We never get tired of eating these for dinner. Another dinner we really enjoyed was casseroles! So we decided to combine the two to make a simple and delicious enchilada casserole.
This recipe is a home run. It has various flavors of enchiladas baked into a casserole form. It is very suitable to be made in advance, brought to a friend’s house, made as a frozen meal, or eaten directly from the oven.
This recipe requires green hot sauce. You must check out our homemade version. It’s easy to make and it tastes great! My favorite store-bought green enchilada brand is Las Palmas-if you decide to buy some in the store, it will be delicious.
How to make chicken enchilada casserole
Before you delve into this recipe, prepare 4 ½ cups of shredded chicken and cut the tortillas into 1-2 inch squares (see picture above).
Make sure your oven is preheated to 375 degrees. Grease a 9×13 inch casserole, then spread half of the chicken, tortilla cubes, cheese, sour cream, and sauce. Repeat these layers again and cover the plate with tin foil. Bake for 40 minutes.
After 40 minutes, remove the tin foil and bake for another 10 minutes. Take it out of the oven, let it rest for about 15 minutes, then cut it up and serve. Put your favorite Mexican ingredients on top: coriander, pico de gallo, avocado, tomatoes, etc.
How to layer hot sauce casserole
No matter you layer this casserole, it will taste delicious, but I layered it in a certain order.
The chicken is always in front, and then a layer of sauce. Then I put sour cream on top of the two layers (using sour cream in the squeeze tube makes it a lot easier).
The last two layers are cheese and cubed tortillas. If you want, you can sprinkle a little more cheese on it. You can never eat too much cheese, right? ?
Want to know if you Can it be advanced? Yes, you absolutely can! Get everything ready until cooking time. Do not put it in the oven, but cover it with plastic wrap and tin foil. Freeze or put in the refrigerator until you are ready to bake.
if you want freezing, Just cover and freeze the unbaked casserole. When using, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Preheat the oven to 375°. Follow the instructions to bake the casserole, increase the heating time as needed, and make the thermometer inserted in the center read 165°.
If you have any leftover enchilada casserole, keep it in the refrigerator for up to 3 days.When you want Reheat Put it in a 350 degree oven for 20-30 minutes. When reheating in the oven, cover it with tin foil.
Side + change
This chicken enchilada casserole is very delicious in itself.But you can definitely serve with different Mexicans Side dish. White rice, homemade Spanish rice or cilantro lime rice are all good choices.
Want to change the recipe a bit? Try our red enchilada casserole! It is equally delicious, but uses red sauce instead of green sauce. Try to change the ingredients in the dishes to suit different tastes. Here are some examples.
You can use the following command instead of chicken:
Other ingredients you can try:
We hope you enjoy this enchilada casserole. If you want to try our beef version with red enchilada, please go here. It’s also delicious! !
For more enchilada recipes, please check:
Course main course
Preparation time 10 minutes
Cooking time 50 minutes
Total time 1 hour
Calories 315 kcal
Author Little Luna
- 4 1/2 cups shredded chicken
- 1 28 oz.Is green enchilada ok?
- 1 cup sour cream
- 9-10 tortillas, cut into 1-2 square inches
- 4 cups shredded Monterey Jack cheese
- Ingredients: coriander, avocado, tomato optional
Preheat the oven to 375°.
Grease a 9×13 casserole, then spread half: chicken, sour cream, tortilla cubes, sauce and cheese. Repeat these layers again and bake, close the lid, for 40 minutes.
Remove the lid and bake for another 10 minutes, making sure to stand for about 15 minutes before serving.
Add other ingredients on top, including: coriander, avocado and tomatoes.
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