Green Chile Chicken Enchilada Casserole

This is a really great tasting casserole…it ain’t pretty, but it IS tasty. Plus, it was kind of fun to make. I don’t think that I have ever said that about a casserole. Maybe it was fun because most of the ingredients smelled so good as I was putting them together. I used a rotisserie chicken, so that smelled wonderful. And cumin has a great sniff factor. The green enchilada sauce was tantalizing. Even the corn tortillas had me happy. I like the taste of corn tortillas; they are only a breath away from grits and being from South Carolina, I was raised on grits.

A really great added bonus? This casserole is super easy to make. Get all of your ingredients set up before you start to put the casserole together and you can have it in the oven in about twenty minutes.

I have given amounts needed for an 8″ x 8″ casserole dish and a 9″ x 13″ casserole dish.

Print Recipe

Green Chile Chicken Enchilada Casserole

Prep Time30

Cook Time1

Total Time1 30

Servings: servings in an 8- x 8-inch casserole dish

Author: Terri @ that's some good cookin'

Ingredients

For an 8" x 8" dish

4 cups cooked, shredded chicken (I used a rotisserie chicken from Costco--the recipe does not require the whole chicken)
1/2-1 cup sour cream (low-fat is fine)
2 15 ounce cans green chile enchilada sauce (1 can of the enchilada sauce will be mixed with the chicken, the other can will be used with the corn tortillas.)
1/2 cup sliced green onions, some of the green stem included
1 4 ounce can diced green chiles
2 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon chipotle chile powder
1/4 teaspoon ground black pepper
12 (6-inch) corn tortillas, yellow or white is fine
4-6 cups grated cheddar/jack blend cheese, I used a pre-grated cheese blend. (Please note that this is a generous amount of cheese and is an estimate. Adjust the amount as per your taste.)

For a 9" x 13" casserole make the following changes:

5-6 cups shredded chicken
3/4-1 1/4 cups sour cream
3 15 ounce cans green enchilada sauce (mix 1 1/2 cans with chicken, then use 1 1/2 cans with the tortillas.)
8 green onions, sliced, including most of green top
1 7 ounce can diced green chiles
1 tablespoon cumin
1/2 teaspoon chipotle chile powder
1 teaspoon salt
1/2 teaspoon black pepper
15 corn tortillas
6 cups grated cheddar/jack cheese

Instructions

Preheat oven to 350-degrees F. Spray baking dish with a cooking spray. Set aside.
In a large mixing bowl, mix together the shredded chicken, sour cream, 1 can enchilada sauce, green onions, green chiles, cumin, salt, chipotle chile powder, and black pepper. Set aside.
Pour remaining can of enchilada sauce in a pie plate.
Separate the tortillas into three stacks of four. Tear corn tortillas in half, keeping them in their separate piles.
Dip each tortilla from stack #1 in the enchilada sauce, then place on the bottom of the baking dish. You may have to tear some of the tortillas into fourths to make them fit better in the dish.
Spread 1/3 of the chicken mixture over the tortillas.
Sprinkle 1-2 cups cheese over the chicken mixture.
Repeat steps 6-8 twice more, ending with cheese.
Bake, uncovered, in a 350-degree F oven for 1 hour. Remove from oven and allow to sit for 10 minutes before serving. Sprinkle with finely chopped cilantro.