![\"A](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-03-550x825.jpg\")
<\/figure><\/div>\n\n\n\nIf you love chicken enchiladas, and you’re all about casseroles, then get ready for a delicious meal that everyone in the family, including you, is going to flip over. This delicious Tex-Mex casserole dish is now a staple in my recipe rotation. It makes a delicious hearty family meal, and it’s perfect for any party or potluck. When my kids were in school, I made casseroles all the time. They were great for an easy weeknight meal, and they made excellent afterschool meals for my kids and their friends. Of course, in Texas, at least 50% of the recipes we make are either Mexican or Tex-Mex, so this particular casserole is in heavy rotation. This dish lasted for about two days when I made it for dinner, and it was completely gone the next day. Once you try it, I’m confident you’ll see why.<\/p>\n\n\n\n
Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
This delicious casserole combines our favorite enchilada flavors like chilies, jalapenos, and sour cream with tender chicken breasts to create a delicious deconstructed enchilada casserole that everyone always loves. That flavorful filling is layered with tortillas and cheese for that classic enchilada flavor we all love, then topped with even more cheese and baked to bubbly perfection. When it’s all said and done, you end up with a casserole that’s rich, hearty, and absolutely loaded with delicious Tex-Mex flavors. You’ll be the hit of every party that you bring this dish to.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-06.jpg\")
<\/figure><\/div>\n\n\n\nWhy You’ll Love This Chicken Enchilada Casserole<\/h2>\n\n\n\n- It’s super flavorful and a hearty dinner recipe the whole family will love.<\/li>
- It might not look pretty, but let me tell you, it’s absolutely delicious.<\/li>
- It pairs nicely with rice and beans for a complete and delicious meal.<\/li><\/ul>\n<\/div><\/div>\n\n\n\n\n
Topping Ideas for Chicken Enchilada Casserole<\/h2>\n\n\n\n- Fresh cilantro<\/li>
- Sliced avocado<\/li>
- Diced red onions<\/li>
- Pickled red onions<\/li>
- Sliced green onions<\/li>
- Sliced radishes<\/li>
- Fresh or pickled jalapenos<\/li>
- Sour cream<\/li>
- Mexican crema<\/li>
- Extra cheese<\/li><\/ul>\n<\/div><\/div>\n\n\n\n\n
Tips and Variations<\/h2>\n\n\n\nTips<\/h3>\n\n\n\n- Be sure you spray your casserole dish with nonstick spray to prevent sticking.<\/li>
- Shred your chicken while it’s as hot as possible (don’t burn yourself). Hot chicken shreds far more easily than cool or cold chicken.<\/li>
- The easiest way to shred chicken is with shredding claws or two forks.<\/li><\/ul>\n\n\n\n
Variations<\/h3>\n\n\n\n- Try using rotisserie chicken to save time.<\/li>
- You can use chicken thighs in place of breasts.<\/li>
- Shredded pork or beef work well in this recipe.<\/li>
- Add pepper jack, cheddar cheese, Mexican blend or your favorite cheese for more cheesy goodness.<\/li><\/ul>\n<\/div><\/div>\n\n\n\n
![\"A](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-08-550x825.jpg\")
<\/figure><\/div>\n\n\n\n\nFAQ<\/h2>\n\n\n\nCan I use fresh green chilies?<\/h3>\n\n\n\n
Yes, but you’ll have to prep, peel, and seed them before use.<\/p>\n\n\n\n
Can green chile chicken enchilada casserole be made in advance?<\/h3>\n\n\n\n
Mostly. Make the enchilada filling, then save it for the next day when you want to make the casserole. Layer it and bake it then. <\/p>\n\n\n\n
Can you freeze leftover chicken enchilada casserole?<\/h3>\n\n\n\n
Absolutely. It will keep in the freezer for up to 3 months.<\/p>\n\n\n\n
How long will this casserole last?<\/h3>\n\n\n\n
You can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.<\/p>\n\n\n\n
Are green chilies hot?<\/h3>\n\n\n\n
Somewhat. They’re milder than jalapenos, but they do still have a kick to them.<\/p>\n<\/div><\/div>\n\n\n\n
\nHow to Store and Reheat Leftover Chicken Enchiladas<\/h2>\n\n\n\n
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the casserole in an airtight, freezer-safe container or wrap it in its original dish in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.<\/p>\n\n\n\n
To reheat it, place it in a baking dish, cover it with foil, and bake it for 10 to 15 minutes at 350 degrees or until heated through. Or, place a serving in the microwave, cover with a paper towel and heat until hot, 30 seconds at a time.<\/p>\n<\/div><\/div>\n\n\n\n
![\"A](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-07-550x825.jpg\")
<\/figure><\/div>\n\n\n\n\nIngredients for Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
This recipe may use a few ingredients, but they’re all simple and easily found at your local grocery store. There’s nothing fancy here. All of these ingredients are all about flavor, not cooking gymnastics.<\/p>\n\n\n\n
For the Chicken Mixture<\/strong><\/p>\n\n\n\n- Boneless skinless chicken breasts<\/li>
- Onion<\/li>
- Cloves garlic<\/li>
- Butter<\/li>
- Cholula green pepper hot sauce<\/li>
- Heavy cream<\/li>
- Tomato chicken bouillon<\/li>
- Slap Ya Mama seasoning<\/li>
- Black pepper<\/li>
- Ground cumin<\/li>
- Cooked white rice<\/li>
- Sour cream<\/li>
- Monterey jack cheese<\/li>
- Corn tortillas<\/li><\/ul>\n\n\n\n
For the Green Chile Sauce<\/strong><\/p>\n\n\n\n- Whole green chilies<\/li>
- Chicken broth<\/li>
- Roasted jalapenos<\/li>
- Fresh cilantro<\/li><\/ul>\n\n\n\n
For actual measurements see the recipe card at the end of this post.<\/p>\n<\/div><\/div>\n\n\n\n
![\"\"](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-12.jpg\")
<\/figure><\/div>\n\n\n\n\nHow to Make Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
Making this recipe might look complicated, but it’s actually very easy. It only takes a bit of cooking and layering. It’s actually so simple even beginners can make it.<\/p>\n\n\n\n
Step 1: Prep<\/h3>\n\n\n\n
Preheat the oven to 350 degrees and spray a 13×9 deep baking dish with non-stick cooking spray. Set it aside. Then, use tongs to hold the jalapenos over a medium flame until the skin is blistery. Wrap them in foil for 10 minutes, then cut off the stems and remove the seeds once the peppers are cool enough to handle.<\/p>\n\n\n\n
Step 2: Cook the Chicken<\/h3>\n\n\n\n
Boil the chicken in a large pot until fully cooked and falling off the bone. Remove it from the heat, drain, shred, and return it to the pot.<\/p>\n\n\n\n
Step 3: Make the Green Chile Sauce<\/h3>\n\n\n\n
Add the roasted jalapenos, whole green chilies, chicken broth, and cilantro to a Vitamix or blender and puree.<\/p>\n\n\n\n
Step 4: Make the Enchilada Base<\/h3>\n\n\n\n
Melt butter in a large skillet over medium heat. Then, add the onions and saut\u00e9 until tender and translucent. Add garlic and continue cooking for another minute or two. Then, add green hot sauce and heavy cream to the skillet and stir to combine.<\/p>\n\n\n\n
Step 5: Add Seasonings and Green Sauce<\/h3>\n\n\n\n
Sprinkle bouillon, Slap Ya Mama seasoning, black pepper, and cumin into the mixture and stir. Then, pour the green chile sauce into the skillet.<\/p>\n<\/div><\/div>\n\n\n\n
\nStep 6: Cook and Reduce<\/h3>\n\n\n\n
Cook over low heat for about 10 minutes, stirring constantly until the sauce beings to thicken up.<\/p>\n\n\n\n
Step 7: Complete the Chicken Mixture<\/h3>\n\n\n\n
When the sauce has reduced a bit, remove 1 \u00bd cups of it and set it aside. Then, add the shredded chicken to the remaining sauce and stir.<\/p>\n\n\n\n
Step 8: Make the Rice Mixture<\/h3>\n\n\n\n
Combine cooked rice with sour cream and set aside.<\/p>\n\n\n\n
Step 9: Assemble the Casserole<\/h3>\n\n\n\n
Pour a bit of the reserved sauce on the bottom of the baking dish. Then, add a layer of corn tortillas followed by a layer of the white rice mixture. Add a layer of chicken followed by a layer of Monterey jack cheese. Repeat the layering process in the same order starting with tortillas and finish it off with a final layer of tortillas and the remaining shredded cheese.<\/p>\n\n\n\n
Step 10: Bake<\/h3>\n\n\n\n
Bake the casserole uncovered for 30 minutes or until the cheese is hot and bubbly. Enjoy!<\/p>\n<\/div><\/div>\n\n\n\n
![\"A](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-02.jpg\")
<\/figure><\/div>\n\n\n\n\nTry This Green Chile Chicken Enchilada Casserole Today<\/h2>\n\n\n\n
This enchilada casserole is absolutely loaded with delicious flavors that will satisfy any Tex-Mex lover. It makes enough to feed and army, and it’s the perfect addition to any potluck or party. Basically, there’s never a wrong time to make it. My family has been in love with it since the first time I made it, and if you give it a try, I know your family will fall in love with it, too!<\/p>\n<\/div><\/div>\n\n\n\n
![\"A](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-01.jpg\")
<\/figure><\/div>\n\n\n\n\nMore Delicious Enchilada Recipes You’ll Enjoy<\/h2>\n\n\n\n
Cheesy Ground Beef Enchiladas<\/a><\/strong> – These delicious enchiladas are made with deliciously seasoned ground beef, enchilada sauce, plenty of cheese, wrapped in flour tortillas and baked until the cheese is hot and bubbly. <\/p>\n\n\n\nPulled Pork Enchiladas<\/strong><\/a> – These hearty and delicious enchiladas are made with leftover pulled pork. two types of cheese, fried onion strings, barbecue sauce wrapped in flour tortillas, topped with enchilada sauce and more cheese, and baked until hot and melty.<\/p>\n\n\n\n
Topping Ideas for Chicken Enchilada Casserole<\/h2>\n\n\n\n- Fresh cilantro<\/li>
- Sliced avocado<\/li>
- Diced red onions<\/li>
- Pickled red onions<\/li>
- Sliced green onions<\/li>
- Sliced radishes<\/li>
- Fresh or pickled jalapenos<\/li>
- Sour cream<\/li>
- Mexican crema<\/li>
- Extra cheese<\/li><\/ul>\n<\/div><\/div>\n\n\n\n\n
Tips and Variations<\/h2>\n\n\n\nTips<\/h3>\n\n\n\n- Be sure you spray your casserole dish with nonstick spray to prevent sticking.<\/li>
- Shred your chicken while it’s as hot as possible (don’t burn yourself). Hot chicken shreds far more easily than cool or cold chicken.<\/li>
- The easiest way to shred chicken is with shredding claws or two forks.<\/li><\/ul>\n\n\n\n
Variations<\/h3>\n\n\n\n- Try using rotisserie chicken to save time.<\/li>
- You can use chicken thighs in place of breasts.<\/li>
- Shredded pork or beef work well in this recipe.<\/li>
- Add pepper jack, cheddar cheese, Mexican blend or your favorite cheese for more cheesy goodness.<\/li><\/ul>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nFAQ<\/h2>\n\n\n\nCan I use fresh green chilies?<\/h3>\n\n\n\n
Yes, but you’ll have to prep, peel, and seed them before use.<\/p>\n\n\n\n
Can green chile chicken enchilada casserole be made in advance?<\/h3>\n\n\n\n
Mostly. Make the enchilada filling, then save it for the next day when you want to make the casserole. Layer it and bake it then. <\/p>\n\n\n\n
Can you freeze leftover chicken enchilada casserole?<\/h3>\n\n\n\n
Absolutely. It will keep in the freezer for up to 3 months.<\/p>\n\n\n\n
How long will this casserole last?<\/h3>\n\n\n\n
You can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.<\/p>\n\n\n\n
Are green chilies hot?<\/h3>\n\n\n\n
Somewhat. They’re milder than jalapenos, but they do still have a kick to them.<\/p>\n<\/div><\/div>\n\n\n\n
\nHow to Store and Reheat Leftover Chicken Enchiladas<\/h2>\n\n\n\n
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the casserole in an airtight, freezer-safe container or wrap it in its original dish in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.<\/p>\n\n\n\n
To reheat it, place it in a baking dish, cover it with foil, and bake it for 10 to 15 minutes at 350 degrees or until heated through. Or, place a serving in the microwave, cover with a paper towel and heat until hot, 30 seconds at a time.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nIngredients for Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
This recipe may use a few ingredients, but they’re all simple and easily found at your local grocery store. There’s nothing fancy here. All of these ingredients are all about flavor, not cooking gymnastics.<\/p>\n\n\n\n
For the Chicken Mixture<\/strong><\/p>\n\n\n\n- Boneless skinless chicken breasts<\/li>
- Onion<\/li>
- Cloves garlic<\/li>
- Butter<\/li>
- Cholula green pepper hot sauce<\/li>
- Heavy cream<\/li>
- Tomato chicken bouillon<\/li>
- Slap Ya Mama seasoning<\/li>
- Black pepper<\/li>
- Ground cumin<\/li>
- Cooked white rice<\/li>
- Sour cream<\/li>
- Monterey jack cheese<\/li>
- Corn tortillas<\/li><\/ul>\n\n\n\n
For the Green Chile Sauce<\/strong><\/p>\n\n\n\n- Whole green chilies<\/li>
- Chicken broth<\/li>
- Roasted jalapenos<\/li>
- Fresh cilantro<\/li><\/ul>\n\n\n\n
For actual measurements see the recipe card at the end of this post.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nHow to Make Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
Making this recipe might look complicated, but it’s actually very easy. It only takes a bit of cooking and layering. It’s actually so simple even beginners can make it.<\/p>\n\n\n\n
Step 1: Prep<\/h3>\n\n\n\n
Preheat the oven to 350 degrees and spray a 13×9 deep baking dish with non-stick cooking spray. Set it aside. Then, use tongs to hold the jalapenos over a medium flame until the skin is blistery. Wrap them in foil for 10 minutes, then cut off the stems and remove the seeds once the peppers are cool enough to handle.<\/p>\n\n\n\n
Step 2: Cook the Chicken<\/h3>\n\n\n\n
Boil the chicken in a large pot until fully cooked and falling off the bone. Remove it from the heat, drain, shred, and return it to the pot.<\/p>\n\n\n\n
Step 3: Make the Green Chile Sauce<\/h3>\n\n\n\n
Add the roasted jalapenos, whole green chilies, chicken broth, and cilantro to a Vitamix or blender and puree.<\/p>\n\n\n\n
Step 4: Make the Enchilada Base<\/h3>\n\n\n\n
Melt butter in a large skillet over medium heat. Then, add the onions and saut\u00e9 until tender and translucent. Add garlic and continue cooking for another minute or two. Then, add green hot sauce and heavy cream to the skillet and stir to combine.<\/p>\n\n\n\n
Step 5: Add Seasonings and Green Sauce<\/h3>\n\n\n\n
Sprinkle bouillon, Slap Ya Mama seasoning, black pepper, and cumin into the mixture and stir. Then, pour the green chile sauce into the skillet.<\/p>\n<\/div><\/div>\n\n\n\n
\nStep 6: Cook and Reduce<\/h3>\n\n\n\n
Cook over low heat for about 10 minutes, stirring constantly until the sauce beings to thicken up.<\/p>\n\n\n\n
Step 7: Complete the Chicken Mixture<\/h3>\n\n\n\n
When the sauce has reduced a bit, remove 1 \u00bd cups of it and set it aside. Then, add the shredded chicken to the remaining sauce and stir.<\/p>\n\n\n\n
Step 8: Make the Rice Mixture<\/h3>\n\n\n\n
Combine cooked rice with sour cream and set aside.<\/p>\n\n\n\n
Step 9: Assemble the Casserole<\/h3>\n\n\n\n
Pour a bit of the reserved sauce on the bottom of the baking dish. Then, add a layer of corn tortillas followed by a layer of the white rice mixture. Add a layer of chicken followed by a layer of Monterey jack cheese. Repeat the layering process in the same order starting with tortillas and finish it off with a final layer of tortillas and the remaining shredded cheese.<\/p>\n\n\n\n
Step 10: Bake<\/h3>\n\n\n\n
Bake the casserole uncovered for 30 minutes or until the cheese is hot and bubbly. Enjoy!<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nTry This Green Chile Chicken Enchilada Casserole Today<\/h2>\n\n\n\n
This enchilada casserole is absolutely loaded with delicious flavors that will satisfy any Tex-Mex lover. It makes enough to feed and army, and it’s the perfect addition to any potluck or party. Basically, there’s never a wrong time to make it. My family has been in love with it since the first time I made it, and if you give it a try, I know your family will fall in love with it, too!<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nMore Delicious Enchilada Recipes You’ll Enjoy<\/h2>\n\n\n\n
Cheesy Ground Beef Enchiladas<\/a><\/strong> – These delicious enchiladas are made with deliciously seasoned ground beef, enchilada sauce, plenty of cheese, wrapped in flour tortillas and baked until the cheese is hot and bubbly. <\/p>\n\n\n\nPulled Pork Enchiladas<\/strong><\/a> – These hearty and delicious enchiladas are made with leftover pulled pork. two types of cheese, fried onion strings, barbecue sauce wrapped in flour tortillas, topped with enchilada sauce and more cheese, and baked until hot and melty.<\/p>\n\n\n\n
Tips and Variations<\/h2>\n\n\n\nTips<\/h3>\n\n\n\n- Be sure you spray your casserole dish with nonstick spray to prevent sticking.<\/li>
- Shred your chicken while it’s as hot as possible (don’t burn yourself). Hot chicken shreds far more easily than cool or cold chicken.<\/li>
- The easiest way to shred chicken is with shredding claws or two forks.<\/li><\/ul>\n\n\n\n
Variations<\/h3>\n\n\n\n- Try using rotisserie chicken to save time.<\/li>
- You can use chicken thighs in place of breasts.<\/li>
- Shredded pork or beef work well in this recipe.<\/li>
- Add pepper jack, cheddar cheese, Mexican blend or your favorite cheese for more cheesy goodness.<\/li><\/ul>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nFAQ<\/h2>\n\n\n\nCan I use fresh green chilies?<\/h3>\n\n\n\n
Yes, but you’ll have to prep, peel, and seed them before use.<\/p>\n\n\n\n
Can green chile chicken enchilada casserole be made in advance?<\/h3>\n\n\n\n
Mostly. Make the enchilada filling, then save it for the next day when you want to make the casserole. Layer it and bake it then. <\/p>\n\n\n\n
Can you freeze leftover chicken enchilada casserole?<\/h3>\n\n\n\n
Absolutely. It will keep in the freezer for up to 3 months.<\/p>\n\n\n\n
How long will this casserole last?<\/h3>\n\n\n\n
You can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.<\/p>\n\n\n\n
Are green chilies hot?<\/h3>\n\n\n\n
Somewhat. They’re milder than jalapenos, but they do still have a kick to them.<\/p>\n<\/div><\/div>\n\n\n\n
\nHow to Store and Reheat Leftover Chicken Enchiladas<\/h2>\n\n\n\n
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the casserole in an airtight, freezer-safe container or wrap it in its original dish in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.<\/p>\n\n\n\n
To reheat it, place it in a baking dish, cover it with foil, and bake it for 10 to 15 minutes at 350 degrees or until heated through. Or, place a serving in the microwave, cover with a paper towel and heat until hot, 30 seconds at a time.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nIngredients for Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
This recipe may use a few ingredients, but they’re all simple and easily found at your local grocery store. There’s nothing fancy here. All of these ingredients are all about flavor, not cooking gymnastics.<\/p>\n\n\n\n
For the Chicken Mixture<\/strong><\/p>\n\n\n\n- Boneless skinless chicken breasts<\/li>
- Onion<\/li>
- Cloves garlic<\/li>
- Butter<\/li>
- Cholula green pepper hot sauce<\/li>
- Heavy cream<\/li>
- Tomato chicken bouillon<\/li>
- Slap Ya Mama seasoning<\/li>
- Black pepper<\/li>
- Ground cumin<\/li>
- Cooked white rice<\/li>
- Sour cream<\/li>
- Monterey jack cheese<\/li>
- Corn tortillas<\/li><\/ul>\n\n\n\n
For the Green Chile Sauce<\/strong><\/p>\n\n\n\n- Whole green chilies<\/li>
- Chicken broth<\/li>
- Roasted jalapenos<\/li>
- Fresh cilantro<\/li><\/ul>\n\n\n\n
For actual measurements see the recipe card at the end of this post.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nHow to Make Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
Making this recipe might look complicated, but it’s actually very easy. It only takes a bit of cooking and layering. It’s actually so simple even beginners can make it.<\/p>\n\n\n\n
Step 1: Prep<\/h3>\n\n\n\n
Preheat the oven to 350 degrees and spray a 13×9 deep baking dish with non-stick cooking spray. Set it aside. Then, use tongs to hold the jalapenos over a medium flame until the skin is blistery. Wrap them in foil for 10 minutes, then cut off the stems and remove the seeds once the peppers are cool enough to handle.<\/p>\n\n\n\n
Step 2: Cook the Chicken<\/h3>\n\n\n\n
Boil the chicken in a large pot until fully cooked and falling off the bone. Remove it from the heat, drain, shred, and return it to the pot.<\/p>\n\n\n\n
Step 3: Make the Green Chile Sauce<\/h3>\n\n\n\n
Add the roasted jalapenos, whole green chilies, chicken broth, and cilantro to a Vitamix or blender and puree.<\/p>\n\n\n\n
Step 4: Make the Enchilada Base<\/h3>\n\n\n\n
Melt butter in a large skillet over medium heat. Then, add the onions and saut\u00e9 until tender and translucent. Add garlic and continue cooking for another minute or two. Then, add green hot sauce and heavy cream to the skillet and stir to combine.<\/p>\n\n\n\n
Step 5: Add Seasonings and Green Sauce<\/h3>\n\n\n\n
Sprinkle bouillon, Slap Ya Mama seasoning, black pepper, and cumin into the mixture and stir. Then, pour the green chile sauce into the skillet.<\/p>\n<\/div><\/div>\n\n\n\n
\nStep 6: Cook and Reduce<\/h3>\n\n\n\n
Cook over low heat for about 10 minutes, stirring constantly until the sauce beings to thicken up.<\/p>\n\n\n\n
Step 7: Complete the Chicken Mixture<\/h3>\n\n\n\n
When the sauce has reduced a bit, remove 1 \u00bd cups of it and set it aside. Then, add the shredded chicken to the remaining sauce and stir.<\/p>\n\n\n\n
Step 8: Make the Rice Mixture<\/h3>\n\n\n\n
Combine cooked rice with sour cream and set aside.<\/p>\n\n\n\n
Step 9: Assemble the Casserole<\/h3>\n\n\n\n
Pour a bit of the reserved sauce on the bottom of the baking dish. Then, add a layer of corn tortillas followed by a layer of the white rice mixture. Add a layer of chicken followed by a layer of Monterey jack cheese. Repeat the layering process in the same order starting with tortillas and finish it off with a final layer of tortillas and the remaining shredded cheese.<\/p>\n\n\n\n
Step 10: Bake<\/h3>\n\n\n\n
Bake the casserole uncovered for 30 minutes or until the cheese is hot and bubbly. Enjoy!<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nTry This Green Chile Chicken Enchilada Casserole Today<\/h2>\n\n\n\n
This enchilada casserole is absolutely loaded with delicious flavors that will satisfy any Tex-Mex lover. It makes enough to feed and army, and it’s the perfect addition to any potluck or party. Basically, there’s never a wrong time to make it. My family has been in love with it since the first time I made it, and if you give it a try, I know your family will fall in love with it, too!<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nMore Delicious Enchilada Recipes You’ll Enjoy<\/h2>\n\n\n\n
Cheesy Ground Beef Enchiladas<\/a><\/strong> – These delicious enchiladas are made with deliciously seasoned ground beef, enchilada sauce, plenty of cheese, wrapped in flour tortillas and baked until the cheese is hot and bubbly. <\/p>\n\n\n\nPulled Pork Enchiladas<\/strong><\/a> – These hearty and delicious enchiladas are made with leftover pulled pork. two types of cheese, fried onion strings, barbecue sauce wrapped in flour tortillas, topped with enchilada sauce and more cheese, and baked until hot and melty.<\/p>\n\n\n\n
- Be sure you spray your casserole dish with nonstick spray to prevent sticking.<\/li>
- Shred your chicken while it’s as hot as possible (don’t burn yourself). Hot chicken shreds far more easily than cool or cold chicken.<\/li>
- The easiest way to shred chicken is with shredding claws or two forks.<\/li><\/ul>\n\n\n\n
Variations<\/h3>\n\n\n\n
- Try using rotisserie chicken to save time.<\/li>
- You can use chicken thighs in place of breasts.<\/li>
- Shredded pork or beef work well in this recipe.<\/li>
- Add pepper jack, cheddar cheese, Mexican blend or your favorite cheese for more cheesy goodness.<\/li><\/ul>\n<\/div><\/div>\n\n\n\n<\/figure><\/div>\n\n\n\n\n
FAQ<\/h2>\n\n\n\n
Can I use fresh green chilies?<\/h3>\n\n\n\n
Yes, but you’ll have to prep, peel, and seed them before use.<\/p>\n\n\n\n
Can green chile chicken enchilada casserole be made in advance?<\/h3>\n\n\n\n
Mostly. Make the enchilada filling, then save it for the next day when you want to make the casserole. Layer it and bake it then. <\/p>\n\n\n\n
Can you freeze leftover chicken enchilada casserole?<\/h3>\n\n\n\n
Absolutely. It will keep in the freezer for up to 3 months.<\/p>\n\n\n\n
How long will this casserole last?<\/h3>\n\n\n\n
You can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.<\/p>\n\n\n\n
Are green chilies hot?<\/h3>\n\n\n\n
Somewhat. They’re milder than jalapenos, but they do still have a kick to them.<\/p>\n<\/div><\/div>\n\n\n\n
\nHow to Store and Reheat Leftover Chicken Enchiladas<\/h2>\n\n\n\n
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the casserole in an airtight, freezer-safe container or wrap it in its original dish in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.<\/p>\n\n\n\n
To reheat it, place it in a baking dish, cover it with foil, and bake it for 10 to 15 minutes at 350 degrees or until heated through. Or, place a serving in the microwave, cover with a paper towel and heat until hot, 30 seconds at a time.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nIngredients for Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
This recipe may use a few ingredients, but they’re all simple and easily found at your local grocery store. There’s nothing fancy here. All of these ingredients are all about flavor, not cooking gymnastics.<\/p>\n\n\n\n
For the Chicken Mixture<\/strong><\/p>\n\n\n\n
- Boneless skinless chicken breasts<\/li>
- Onion<\/li>
- Cloves garlic<\/li>
- Butter<\/li>
- Cholula green pepper hot sauce<\/li>
- Heavy cream<\/li>
- Tomato chicken bouillon<\/li>
- Slap Ya Mama seasoning<\/li>
- Black pepper<\/li>
- Ground cumin<\/li>
- Cooked white rice<\/li>
- Sour cream<\/li>
- Monterey jack cheese<\/li>
- Corn tortillas<\/li><\/ul>\n\n\n\n
For the Green Chile Sauce<\/strong><\/p>\n\n\n\n
- Whole green chilies<\/li>
- Chicken broth<\/li>
- Roasted jalapenos<\/li>
- Fresh cilantro<\/li><\/ul>\n\n\n\n
For actual measurements see the recipe card at the end of this post.<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nHow to Make Green Chile Chicken Enchilada Casserole<\/h2>\n\n\n\n
Making this recipe might look complicated, but it’s actually very easy. It only takes a bit of cooking and layering. It’s actually so simple even beginners can make it.<\/p>\n\n\n\n
Step 1: Prep<\/h3>\n\n\n\n
Preheat the oven to 350 degrees and spray a 13×9 deep baking dish with non-stick cooking spray. Set it aside. Then, use tongs to hold the jalapenos over a medium flame until the skin is blistery. Wrap them in foil for 10 minutes, then cut off the stems and remove the seeds once the peppers are cool enough to handle.<\/p>\n\n\n\n
Step 2: Cook the Chicken<\/h3>\n\n\n\n
Boil the chicken in a large pot until fully cooked and falling off the bone. Remove it from the heat, drain, shred, and return it to the pot.<\/p>\n\n\n\n
Step 3: Make the Green Chile Sauce<\/h3>\n\n\n\n
Add the roasted jalapenos, whole green chilies, chicken broth, and cilantro to a Vitamix or blender and puree.<\/p>\n\n\n\n
Step 4: Make the Enchilada Base<\/h3>\n\n\n\n
Melt butter in a large skillet over medium heat. Then, add the onions and saut\u00e9 until tender and translucent. Add garlic and continue cooking for another minute or two. Then, add green hot sauce and heavy cream to the skillet and stir to combine.<\/p>\n\n\n\n
Step 5: Add Seasonings and Green Sauce<\/h3>\n\n\n\n
Sprinkle bouillon, Slap Ya Mama seasoning, black pepper, and cumin into the mixture and stir. Then, pour the green chile sauce into the skillet.<\/p>\n<\/div><\/div>\n\n\n\n
\nStep 6: Cook and Reduce<\/h3>\n\n\n\n
Cook over low heat for about 10 minutes, stirring constantly until the sauce beings to thicken up.<\/p>\n\n\n\n
Step 7: Complete the Chicken Mixture<\/h3>\n\n\n\n
When the sauce has reduced a bit, remove 1 \u00bd cups of it and set it aside. Then, add the shredded chicken to the remaining sauce and stir.<\/p>\n\n\n\n
Step 8: Make the Rice Mixture<\/h3>\n\n\n\n
Combine cooked rice with sour cream and set aside.<\/p>\n\n\n\n
Step 9: Assemble the Casserole<\/h3>\n\n\n\n
Pour a bit of the reserved sauce on the bottom of the baking dish. Then, add a layer of corn tortillas followed by a layer of the white rice mixture. Add a layer of chicken followed by a layer of Monterey jack cheese. Repeat the layering process in the same order starting with tortillas and finish it off with a final layer of tortillas and the remaining shredded cheese.<\/p>\n\n\n\n
Step 10: Bake<\/h3>\n\n\n\n
Bake the casserole uncovered for 30 minutes or until the cheese is hot and bubbly. Enjoy!<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nTry This Green Chile Chicken Enchilada Casserole Today<\/h2>\n\n\n\n
This enchilada casserole is absolutely loaded with delicious flavors that will satisfy any Tex-Mex lover. It makes enough to feed and army, and it’s the perfect addition to any potluck or party. Basically, there’s never a wrong time to make it. My family has been in love with it since the first time I made it, and if you give it a try, I know your family will fall in love with it, too!<\/p>\n<\/div><\/div>\n\n\n\n
<\/figure><\/div>\n\n\n\n\nMore Delicious Enchilada Recipes You’ll Enjoy<\/h2>\n\n\n\n
Cheesy Ground Beef Enchiladas<\/a><\/strong> – These delicious enchiladas are made with deliciously seasoned ground beef, enchilada sauce, plenty of cheese, wrapped in flour tortillas and baked until the cheese is hot and bubbly. <\/p>\n\n\n\n
Pulled Pork Enchiladas<\/strong><\/a> – These hearty and delicious enchiladas are made with leftover pulled pork. two types of cheese, fried onion strings, barbecue sauce wrapped in flour tortillas, topped with enchilada sauce and more cheese, and baked until hot and melty.<\/p>\n\n\n\n
![\"\"](\"https:\/\/www.greatgrubdelicioustreats.com\/wp-content\/uploads\/2022\/09\/green-chile-chicken-enchiladas-03-360x361.jpg\")
<\/div>\n<\/div>\n
<\/span>