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Creamy Chicken Enchilada Casserole with Green Sauce

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A creamy, slightly spicy chicken enchilada casserole layered with a tangy green sauce and melted cheese, perfect for family dinners and potlucks.

Ingredients

Scale
  • 3 cups cooked chicken, shredded (rotisserie chicken works wonders here)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper, to taste
  • 1 cup tomatillos, husked and rinsed
  • 1 cup fresh cilantro leaves (packed)
  • 2 jalapeño peppers, seeded
  • 1/2 cup sour cream
  • 4 ounces cream cheese, softened
  • 1/4 cup chicken broth (low sodium)
  • 1 tablespoon lime juice
  • Salt, to taste
  • 8 small corn or flour tortillas
  • 1 1/2 cups shredded Monterey Jack or Mexican blend cheese
  • Cooking spray or a little oil

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease your 9×13 inch baking dish with cooking spray or oil to prevent sticking.
  2. Heat a tablespoon of oil in a large skillet over medium heat. Add the finely chopped onion and sauté for about 4 minutes until translucent and soft.
  3. Add the minced garlic to the onions and cook for 1 minute until fragrant.
  4. Stir in the shredded chicken, ground cumin, chili powder, salt, and pepper. Cook for another 3-4 minutes, stirring occasionally. Remove from heat and set aside.
  5. In a blender or food processor, combine tomatillos, cilantro, jalapeños, sour cream, cream cheese, chicken broth, lime juice, and a pinch of salt.
  6. Blend until the sauce is silky smooth, scraping down the sides as needed. Taste and adjust salt or lime juice if necessary.
  7. Place a thin layer of green sauce (about 1/3 cup) at the bottom of the baking dish to keep tortillas from sticking.
  8. Layer 2 tortillas over the sauce, slightly overlapping if needed.
  9. Spread half of the chicken filling evenly over the tortillas.
  10. Pour about 1/3 of the green sauce over the chicken layer, spreading gently.
  11. Sprinkle 1/2 cup shredded cheese over the sauce.
  12. Repeat the layers: 2 tortillas, remaining chicken filling, another 1/3 cup green sauce, and 1/2 cup cheese.
  13. Top with the last 2 tortillas, pour the remaining green sauce over, and finish with the last 1/2 cup of cheese.
  14. Bake uncovered for 25-30 minutes until bubbly and golden on top.
  15. Let the casserole rest for 5-10 minutes before slicing.

Notes

Use corn tortillas for gluten-free. For dairy-free, substitute sour cream and cream cheese with coconut yogurt and vegan cream cheese. Warm tortillas slightly before assembling to prevent tearing. Add crushed tortilla chips on top for crunch during last 10 minutes of baking. Avoid overbaking to keep casserole moist. Rest casserole before slicing for better texture.

Nutrition

Keywords: chicken enchilada casserole, green sauce, creamy casserole, Mexican casserole, easy dinner, comfort food, potluck recipe

Find it online: https://jodierecipes.com/creamy-chicken-enchilada-casserole-with-green-sauce-easy-recipe-guide/