Description
Enjoy the flavors of enchiladas without the hassle of rolling in this Green Chile and Chicken Mock Enchilada Casserole. Layers of tender chicken, green chiles, and gooey cheese make this a Tex-Mex favorite!
Ingredients
Scale
For the Casserole:
- 2 cups shredded cooked chicken breast
- 1 can (10 oz) diced green chiles
- 1 cup sour cream (or Greek yogurt for higher protein)
- 1 can (10.5 oz) cream of chicken soup
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 6 small corn tortillas (cut into quarters)
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Mix Ingredients: In a large bowl, combine green chiles, sour cream, cream of chicken soup, garlic powder, cumin, salt, and pepper. Mix until smooth. Add shredded chicken and 1 cup of cheese.
- Layer Casserole: Layer half of the tortilla quarters, then half of the chicken mixture in the baking dish. Repeat with remaining tortillas and chicken. Top with remaining cheese.
- Bake: Cover with foil and bake for 20 minutes. Uncover and bake for an additional 10 minutes until bubbly. Let rest before serving. Garnish with cilantro.
Notes
- Use rotisserie chicken for convenience.
- You can substitute the soup with a homemade white sauce if preferred.
- This dish freezes well before baking—just thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/4 casserole
- Calories: 430
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 31g
- Cholesterol: 95mg
