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My review
Green Chile Chicken Enchilada Casserole
Statler
"If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick."
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Ingredients
55 m servings 430 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- Preheat oven to 350 degrees F (175 degrees C).
- Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
- Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
- Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
- Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
- Stir green chile salsa into the remaining chicken mixture.
- Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
- Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
- Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.
Nutrition Facts
Per Serving: 430 calories; 21.1 g fat; 39.1 g carbohydrates; 22.7 g protein; 56 mg cholesterol; 1322 mg sodium. Full nutrition
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Reviews
Read all reviews 1315 Ratings
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Most helpful positive review
8/21/2014
My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. On...
Most helpful critical review
7/19/2015
not bad, more of a chicken and green chili pot pie.
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8/21/2014
My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. On...
3/14/2015
I used a rotisserie chicken, white meat only and added a can of tomatoes with chili's as well as a can of green chili's and a can of mild green enchilada sauce to chicken mixture. More sour cr...
8/13/2014
This is a delicious recipe. The only thing I changed was adding jalapenos along with the chiles and using the sour cream generously.
9/29/2014
This recipe is good just as it is written. Only changes made: used fresh jalapenos (2), used about a cup of sour cream and much more shredded cheese. Great recipe.
8/6/2014
My Mexican husband asked me to make enchiladas for dinner, so I knew this dish already had a tough audience. My husband AND children loved this dish, beans an all! I was one proud mom and wife.
9/4/2015
I love to make chicken and green chili enchiladas. I added taco seasoning to the sour cream, which is something I always do when making Mexican food. It adds a little extra flavor that my famil...
4/17/2017
I made this recipe as written with the exception of leaving out the bell pepper being we are not fond of them. It was an easy recipe to make and had a lot of flavor.
8/22/2016
I love chicken enchiladas with salsa verde so this recipe was perfect. I followed the recipe mostly, my only changes were, I added fresh chopped jalapeño peppers and I seasoned it with salt, oni...