Creamy Green Chile Chicken Enchilada Casserole
A comforting and creamy Tex-Mex casserole featuring shredded chicken, green chiles, and a luscious cream cheese and sour cream sauce, perfect for quick weeknight dinners.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Tex-Mex
Ingredients
Scale
- 3 cups shredded cooked chicken (rotisserie chicken works well)
- 1 (4-ounce) can diced green chiles (mild or medium heat)
- 8 ounces cream cheese, softened
- 1 cup sour cream (can substitute Greek yogurt for lighter version)
- 1/2 cup enchilada sauce (red or green, canned or homemade)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- 4–5 medium flour tortillas
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 1/2 to 2 cups shredded cheese blend (Monterey Jack and cheddar)
- 1 tablespoon oil (for sautéing)
- Fresh cilantro, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C).
- Heat oil in a pan over medium heat. Sauté diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
- In a mixing bowl, combine softened cream cheese, sour cream, enchilada sauce, ground cumin, chili powder, salt, and pepper. Whisk until smooth.
- Stir the sautéed onion and garlic into the creamy sauce mixture.
- Fold shredded chicken and diced green chiles into the sauce mixture.
- Lightly grease a 9×13-inch baking dish. Spread a thin layer of the chicken mixture on the bottom.
- Layer 4-5 flour tortillas over the chicken mixture, slightly overlapping.
- Repeat layering chicken mixture and tortillas until all is used, finishing with a layer of chicken mixture on top.
- Sprinkle shredded cheese evenly over the top layer.
- Cover casserole with aluminum foil and bake for 20 minutes.
- Remove foil and bake for an additional 5-7 minutes until cheese is melted and lightly browned.
- Let casserole rest for 5-10 minutes before serving.
Notes
If casserole is too runny, reduce sour cream or add a tablespoon of cornstarch to the sauce. Warm tortillas slightly before layering to prevent cracking. Cover with foil during baking to keep moist, remove foil near end to brown cheese. Can broil top briefly for extra crispness but watch carefully.
Nutrition
- Serving Size: Approximately 1/6th
- Calories: 420
- Sugar: 3
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Carbohydrates: 18
- Fiber: 1.5
- Protein: 28
Keywords: green chile, chicken enchilada casserole, creamy casserole, Tex-Mex, easy dinner, weeknight meal, comfort food