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Creamy Chicken Enchilada Casserole Recipe Easy Green Chile Cream Bake

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A creamy, comforting chicken enchilada casserole with a tangy green chile cream sauce, perfect for quick weeknight dinners or casual gatherings.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works perfectly for convenience)
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • 1 cup sour cream (full-fat preferred; Greek yogurt can be used for tangier twist)
  • 1/2 cup cream cheese, softened
  • 1 can (4 ounces) diced green chiles, mild or hot depending on preference
  • 1 tablespoon lime juice
  • 1/4 cup fresh cilantro, chopped (optional)
  • Salt, to taste
  • 8 small flour tortillas (or corn tortillas for gluten-free option)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Optional toppings: sliced black olives, diced tomatoes, chopped green onions, or extra cilantro

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a skillet over medium heat, sauté diced onion and minced garlic in a tablespoon of oil until translucent and fragrant, about 4-5 minutes.
  3. Add shredded chicken, ground cumin, chili powder, salt, and pepper. Stir well and heat through for about 3 minutes. Remove from heat and set aside.
  4. In a medium bowl, whisk together sour cream, softened cream cheese, diced green chiles, lime juice, and chopped cilantro until smooth. Adjust salt to taste.
  5. Lightly grease a 9×13-inch baking dish. Place 2 tortillas flat on the bottom.
  6. Spread one-third of the chicken mixture evenly over the tortillas.
  7. Drizzle one-third of the green chile cream sauce over the chicken, spreading gently.
  8. Sprinkle one-third of the shredded cheeses over the sauce.
  9. Repeat layering two more times, finishing with cheese on top.
  10. Cover the dish with foil and bake for 25 minutes.
  11. Remove foil and bake for another 10 minutes or until cheese is bubbly and golden in spots.
  12. Let the casserole rest for 5-10 minutes before serving to set and meld flavors.

Notes

Use rotisserie chicken for convenience. Soften cream cheese to room temperature for smooth sauce. Sauté onions and garlic to soften flavor. Cover casserole with foil while baking to prevent drying out. Broil for 1-2 minutes at the end for extra crispy top if desired. Can be made ahead and refrigerated up to 24 hours before baking; add 5-10 minutes to baking time if baking cold. Freezes well up to 2 months.

Nutrition

Keywords: chicken enchilada casserole, green chile cream sauce, creamy casserole, easy dinner, weeknight meal, Southwestern casserole, comfort food

Find it online: https://jodierecipes.com/creamy-chicken-enchilada-casserole-recipe-easy-green-chile-cream-bake/