I’ll just begin this post with an all encompassing statement about myself: I love enchiladas! Seriously, every single time we go out for Mexican food I order a form or flavor of enchilada. But, I can tell you that I honestly I walk into any restaurant we choose with an open mind. Really, I try to convince myself to branch out and order a puffy taco or a flauta or a hot, delicious bowl of caldo. It just doesn’t happen. My little Texas soul really doesn’t want anything else. It must be chili-cheesy, amazing enchiladas!
I put this easy casserole together on a hectic day with ingredients I was lucky enough to have on-hand in my pantry. I was desperately craving some green chili enchiladas, but I was busy looking after sick people and even a quick restaurant visit was out of the question. The husband was down with strep-throat, my son had cold and they were quarantined to bedrooms. I was trying to keep myself and the bubbly, nine-month old girl germ-free. Yeah, Mommy wasn’t going anywhere.
A layered-casserole was a perfect solution to get all the necessary enchilada ingredients into the dish without actually rolling out enchiladas. On that particular day, I was too tired to stuff and roll anything no matter how scrumptious it may have been!
Since then, this little casserole has become a family favorite and a quick dinner we all look forward to. If you’re into satisfying Southern comfort food, I’m sure you’ll love it too! And, be sure to keep it mind if you have any potlucks coming up! Trust me, this easy dish is gonna impress your friends and family with all it’s spicy, heavenly enchilada flavor. You could prepare the casserole beforehand, refrigerate it and then just pop it in the oven when you’re ready for it.
And yes, Texas friends, you may recognize that the classic, delicious layered King Ranch Chicken casserole was a strong influence here in regards to how I stacked this casserole in a baking dish. That divine recipe is one also of my favorites of all time!
Green Chili Chicken Enchilada Casserole
- 2 tbsp olive oil
- 1/2 small onion, chopped
- 1/2 medium bell pepper, seeded and chopped
- 1 large clove garlic, minced
- 1 can (10.75 oz) cream of chicken soup
- 1 can (15 oz) green enchilada sauce
- 1 can (4 oz) chopped green chilies
- 1/2 cup fresh cilantro, coarsely chopped
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 2 cups cooked chicken, shredded or diced
- 12 corn tortillas, torn into bite size pieces
- 8 oz shredded Mexican blend cheese
- sour cream or Mexican crema
- more chopped cilantro for garnish
1. Pre-heat oven to 350°. Heat oil in a large skillet and saute the bell pepper, garlic and onion until just tender.
2. Add in the soup and enchilada sauce and stir until well mixed. Add in the chilies, cilantro, spices and chicken. Bring mixture just to a boil and then remove from the heat.
3. Spread half the torn tortillas on the bottom of a lightly greased 2 quart casserole dish. Top with half of the chicken mixture and then 1 cup of cheese. Repeat the layer.
4. Bake for 30 minutes, uncovered, until the cheese is melted and casserole is hot and bubbly. Allow to cool for about 15-20 before serving.
5. Top each serving with a dollop of sour cream or Mexican crema and chopped cilantro.