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How to Make Cheesy Green Chile Chicken Enchilada Casserole - A Step-by-Step Guide

There's nothing quite like the comforting and satisfying flavors of a cheesy, savory, and slightly spicy enchilada casserole. This Cheesy Green Chile Chicken Enchilada Casserole is the perfect dish for a cozy family dinner, a potluck with friends, or any time you're craving a delicious and easy-to-make meal that's packed with flavor.

This casserole is made with layers of tender shredded chicken, diced green chilies, tangy enchilada sauce, and gooey melted cheese, all piled high in a b...

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Ingredients

  • 2 tablespoons salted butter
  • 4 jalapeno peppers, divided, or to taste
  • 3 poblano peppers, divided, or to taste
  • 3 skinless, boneless chicken breasts, cut into large chunks
  • 3 cloves garlic, minced
  • ½ lime
  • 1 (28 ounce) can green enchilada sauce (such as El Paso®)
  • 10 corn tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 tablespoon chopped fresh cilantro, or to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 55 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 35 mins
  • Servings: 6
  • Yield: 1 9x13-inch casserole

  • Melt butter in large skillet over medium heat. Roughly chop 1 jalapeno pepper and 1 poblano pepper; add to the skillet with chicken and garlic. Squeeze lime over mixture and add lime rind to the skillet. Cook, covered, until chicken is no longer pink and juices run clear, stirring occasionally, 20 to 25 minutes. Remove from heat and let cool.
  • Meanwhile, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place remaining jalapeno and poblano peppers onto the prepared baking sheet.
  • Cook peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Lower oven temperature to 375 degrees F (190 degrees C).
  • Chop cooked chicken into small pieces and place into a bowl. Add hot peppers to the bowl, cover, and let steam for 10 minutes. Peel skin from peppers, remove seeds, and slice.
  • Place small amount of enchilada sauce on the bottom of a 9x13-inch pan, just enough to cover the bottom. Place 5 tortillas on on top. Place 1/2 of the sliced poblano and jalapeno peppers on top of tortillas. Lay out 1/2 of the chicken and 1/2 of the Mexican cheese on top of the peppers. Spoon 1/2 of the remaining enchilada sauce on top of cheese layer. Repeat layering steps. Top with chopped cilantro.
  • Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

    • Nutrition

    450 cal.

    • Total Fat: 24g
    • Saturated Fat: 14g
    • Cholesterol: 87mg
    • Sodium: 764mg
    • Total Carbohydrate: 34g
    • Dietary Fiber: 6g
    • Total Sugars: 2g
    • Protein: 28g
    • Vitamin C: 51mg
    • Calcium: 372mg
    • Iron: 3mg
    • Potassium: 724mg

    Categories

    Main recipes
    Casserole recipes
    Mexican recipes
    Chicken recipes
    Cheesy recipes