30 Minute Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is one of those recipes that quickly became a favorite in my kitchen. It’s a dish that combines the best of creamy, cheesy goodness with a subtle kick from the green chiles. I love how it all comes together in just 30 minutes, making it perfect for those busy weeknights when you need something comforting and delicious on the table fast. From my first cookbook, 30-Minute One-Pot Meals, this recipe has consistently been a hit both on the blog and in homes everywhere. The simplicity of tossing everything in a single dish means less cleanup and more time to enjoy with family. With the melty Monterey Jack cheese and tender chicken wrapped in soft tortillas, each bite is a little piece of heaven. I’ve tried to make these enchiladas as simple as possible. Many times I will list cooked chicken breast in my recipes, and what I usually do for this is buy a roast chicken from the grocery store, use the chicken breast in the recipe I’m making and have the rest of the chicken with a salad for another meal. This way you don’t waste anything. First, preheat your oven to 425℉. Next, mix the cooked, shredded chicken with 8 oz of green chile enchilada sauce, chopped green chiles, and half of the Monterey Jack cheese. In another bowl, stir together the remaining enchilada sauce and the sour cream. Now, take each tortilla and top it with a couple of tablespoons of the chicken mixture. Roll them up and place them seam-side down in a 9×13-inch baking dish that already has half of the sauce spread in the bottom. Continue this step until all tortillas are filled and snugly arranged in the dish. Pour the remaining sauce mixture over the top of the rolled tortillas. Then, sprinkle the rest of the Monterey Jack cheese evenly over the entire dish. Place the casserole in the oven and bake for 25 minutes. The cheese should be melted and bubbly, creating a deliciously golden topping. Finally, take the dish out of the oven and let it cool slightly. Top with chopped cilantro, green onions, and tomatoes for a fresh finish.
Leftovers
Store in an airtight container in the fridge for 3 – 4 days. If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.
More Enchilada Recipes
Cheesy Chicken Enchilada Soup Chicken Enchilada Rice Casserole Mexican Rice and Beef Casserole Chicken Enchilada Casserole White Chicken Enchiladas Chicken Enchilada Quinoa Bake Beef Enchilada Stuffed Pepper
