Green Chile Chicken Enchilada Casserole

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This green chile chicken enchilada casserole is the perfect entree for your family dinner. Find the recipe here!

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Green Chile Chicken Enchilada Casserole

Happy Friday, everyone! Today, I have a perfect solution to, “What am I going to cook this weekend?!” This green chile chicken enchilada casserole recipe is super easy, tastes great, and makes a lot of leftovers. Throw it in the oven tonight and you won’t have to worry about cooking again until Monday night! This is also an easy weeknight meal to throw together. Prep your chicken in the slow cooker ahead of time (I do this all the time!) and it takes no time to make after a busy day.

We are huge Hatch green chile fans in my house, but there are so many ways to mix this recipe up. Use ground beef or turkey, replace the green sauce with red sauce, switch up your cheese, or add sour cream into the sauce! The possibilities are endless. Truth be told — this recipe evolved from a similar one I make pretty regularly. My husband said, “Do you think you could…” and so I did! If you try this, let me know! If you mix it up and make it your own, let me know!

Related: Healthy Snack: Red White & Blueberry Banana Split

Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole

This recipe makes approximately six servings.

Ingredients:
2 cups of cooked, shredded chicken
1 tablespoon of chili powder
1 tablespoon of granulated garlic
1 teaspoon of cumin
Salt & Pepper to taste
1 can of green enchilada sauce (We love Old El Paso!)
1 can of diced green chiles (Hatch green chiles are the best!)
9 corn tortillas
2 cups Monterrey Jack cheese (divided)

Directions:
Preheat oven to 375 degrees.
In a skillet, season cooked, shredded chicken with chili powder, garlic, cumin, salt, and pepper.
As chicken warms, add cans of enchilada sauce and green chiles — simmer for about 3-5 minutes.
Spray a 9×13 dish with cooking spray and arrange 3 corn tortillas to fit along the bottom, tearing if necessary.
Spread 1/3 of chicken enchilada mixture across tortillas and add 1/3 of Monterrey Jack cheese.
Repeat in layers until all chicken, cheese, and tortillas have been used.
Cover with foil and bake for 20 minutes at 375 degrees or until cheese is bubbly.

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Green Chile Chicken Enchilada Casserole

If you think your family will enjoy this green chile chicken enchilada casserole recipe, please consider sharing it!

Today, I’m linking up with Annmarie for Foodie Friday! I’m also linking up for Tuesday Talk.

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