Green Chili Chicken Enchilada Casserole
Prep Time: 20 minutesCook Time: 45 minutesTotal Time: 1 hour 5 minutesServings: 8Cuisine: Mexican-InspiredCourse: Dinner, Main CourseDifficulty: EasyIngredients4 cups cooked shredded chicken (rotisserie chicken works great)2 (10-ounce) cans green enchilada sauce10–12 corn tortillas2 cups shredded Monterey Jack cheese2 cups shredded sharp cheddar cheese8 ounces cream cheese, softened1 cup sour cream2 (4-ounce) cans diced green chilies, drained1 teaspoon garlic powder1 teaspoon onion powder1 teaspoon ground cumin½ teaspoon salt½ teaspoon black pepperFresh chopped cilantro, for garnishSliced green onions (optional)Lime wedges, for serving (optional)InstructionsPreheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.In a large mixing bowl, combine the shredded chicken, softened cream cheese, sour cream, diced green chilies, garlic powder, onion powder, cumin, salt, pepper, 1 cup Monterey Jack cheese, and 1 cup cheddar cheese. Mix until well combined.Spread a thin layer of green enchilada sauce over the bottom of the prepared baking dish.Arrange a layer of corn tortillas over the sauce, tearing them as needed to fit.Spread half of the chicken mixture evenly over the tortillas.Spoon some enchilada sauce over the chicken layer and sprinkle with a little of the remaining cheese.Repeat the layers with tortillas, the remaining chicken mixture, more sauce, and cheese.Finish with a final layer of tortillas, the remaining enchilada sauce, and all of the remaining shredded cheese.Cover the dish with foil and bake for 30 minutes.Remove the foil and bake for another 15 minutes, or until the cheese is melted, bubbly, and lightly golden.Let the casserole rest for 10 minutes before slicing.Garnish with fresh cilantro and green onions, then serve with sour cream, avocado, or lime wedges if desired.NotesRotisserie chicken makes this recipe even quicker.Freshly shredded cheese melts more smoothly than pre-shredded cheese.Let the casserole rest before serving so the layers hold together.Add black beans or corn for extra texture and flavor.For a spicier casserole, use hot green enchilada sauce or add diced jalapeños.StorageRefrigerator: Store leftovers in an airtight container for up to 4 days.Freezer: Freeze baked or unbaked for up to 3 months.Reheating: Warm in a 350°F oven until heated through or microwave individual servings for 1–2 minutes.Nutrition (Approximate Per Serving)Calories: 470Protein: 33gCarbohydrates: 25gFat: 26gSaturated Fat: 12gCholesterol: 110mgSodium: 820mgFiber: 3gSugar: 4gYield: 8 hearty servings