Green Chile Chicken Enchilada Casserole Recipe

Chicken: Shredded, cooked chicken adds a tender and protein-rich base to the casserole.

Green chiles: Diced green chiles bring a mild heat and distinct flavor to the dish.

Cream of chicken soup: This soup adds creaminess and depth to the casserole's sauce.

Sour cream: Sour cream provides a tangy richness that complements the other ingredients.

Cheddar cheese: Shredded cheddar cheese melts beautifully, adding a gooey, cheesy layer.

Corn tortillas: Corn tortillas form the base layers of the casserole, offering an authentic texture.

To enhance the flavor of your green chiles, consider roasting them before adding them to the chicken mixture. Simply place the green chiles on a baking sheet and broil them in the oven until the skin is charred and blistered. Once cooled, peel off the skin, dice the chiles, and proceed with the recipe. This extra step will add a smoky depth to your enchilada casserole.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• cooked chicken - Substitute with tofu: For a vegetarian option, tofu can provide a similar texture and absorb the flavors of the dish well.

• green chiles - Substitute with jalapeños: Jalapeños can provide a similar heat and flavor, though they may be slightly spicier.

• green chiles - Substitute with poblano peppers: Poblano peppers offer a milder heat and a rich, earthy flavor that complements the dish.

• cream of chicken soup - Substitute with cream of mushroom soup: This provides a similar creamy texture and depth of flavor, suitable for vegetarians.

• cream of chicken soup - Substitute with sour cream and chicken broth: Mixing sour cream with chicken broth can mimic the creamy consistency and flavor of cream of chicken soup.

• sour cream - Substitute with Greek yogurt: Greek yogurt offers a similar tangy flavor and creamy texture, with added protein.

• sour cream - Substitute with crema Mexicana: This Mexican cream is slightly thinner but provides a similar tangy flavor.

• cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that complements the dish.

• cheddar cheese - Substitute with queso fresco: Queso fresco adds a mild, fresh flavor and crumbles nicely over the casserole.

• corn tortillas - Substitute with flour tortillas: Flour tortillas can be used for a softer texture and slightly different flavor.

• corn tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier option with a nutty flavor.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the corn tortillas soggy.
• For short-term storage, transfer the casserole to an airtight container and refrigerate. It will stay fresh for up to 3-4 days.
• If you plan to freeze the casserole, first wrap it tightly in plastic wrap, then cover it with aluminum foil. This double layer helps to prevent freezer burn.
• Label the wrapped casserole with the date and contents to keep track of its freshness.
• For individual portions, cut the casserole into serving sizes and wrap each piece in plastic wrap before placing them in a freezer-safe bag or container.
• When ready to reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating and maintains the texture of the corn tortillas.
• To reheat, preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the casserole with aluminum foil. Bake for 20-25 minutes or until heated through.
• For a quicker option, you can reheat individual portions in the microwave. Place a piece on a microwave-safe plate, cover with a microwave-safe lid or another plate, and heat on medium power for 2-3 minutes, checking and stirring halfway through.
• If the casserole seems dry after reheating, add a small amount of sour cream or a splash of chicken broth to moisten it up.
• Garnish with fresh toppings like cilantro, diced tomatoes, or avocado slices to add a burst of flavor and freshness before serving.

• Preheat your oven to 350°F (175°C). Place the leftover green chile chicken enchilada casserole in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes, or until heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating. If needed, continue heating in 30-second increments until hot.

• If you prefer a stovetop method, transfer the casserole to a non-stick skillet. Add a splash of chicken broth or water to keep it moist. Cover the skillet with a lid and heat over medium-low heat, stirring occasionally, until warmed through.

• For an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's in a single layer. Heat for 5-7 minutes, checking halfway through to ensure it's not overcooking. This method will give the cheese a nice crispy texture.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for 15-20 minutes, or until thoroughly warmed. Remove the foil for the last 5 minutes to let the cheese get bubbly and slightly browned.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Mixing bowl: Utilized to combine the shredded chicken, diced green chiles, cream of chicken soup, and sour cream.

• Baking dish: The vessel in which the layered casserole is assembled and baked.

• Measuring cups: Essential for accurately measuring the sour cream and shredded cheddar cheese.

• Can opener: Needed to open the cans of green chiles and cream of chicken soup.

• Spatula: Handy for spreading the chicken mixture evenly over the tortillas.

• Cheese grater: If not using pre-shredded cheese, this tool is necessary to shred the cheddar cheese.

• Knife: Useful for any additional chopping or slicing, such as dicing the green chiles if they are not pre-diced.

• Cutting board: Provides a safe surface for any chopping or slicing tasks.

• Cooling rack: Allows the casserole to cool slightly before serving.

Prepare the filling: Mix the shredded chicken, diced green chiles, cream of chicken soup, and sour cream the night before to save time.

Pre-shred the cheese: Buy pre-shredded cheddar cheese or shred it in advance to speed up assembly.

Use rotisserie chicken: Opt for a store-bought rotisserie chicken to skip the cooking and shredding steps.

Layer efficiently: Lay out all your corn tortillas and filling ingredients before starting to layer for a smoother process.

Quick cool down: Let the casserole cool for just a few minutes before serving to save time while ensuring it's still warm.