Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is going to quickly become a family favorite. It’s delicious, filling, and so simple to make!
Hello everyone! It’s Jodi from 5 Boys Baker. This Green Chile Chicken Enchilada Casserole has very quickly became a favorite at our house. My boys gladly devoured every pan I made while I was recipe testing.
Green Chile Chicken Enchilada Casserole is loaded with chicken, sour cream, cheese, rice and green enchilada sauce. It is so good! I love simple meals like this that can quickly be thrown together and taste amazing. Using a rotisserie chicken makes this even easier, so keep that in mind.
You can top this with sour cream and salsa if you’d like, but honestly it’s so good without any toppings, we just eat it as is. I’m normally one to load my enchiladas up with sour cream, salsa, lettuce and guacamole, but this casserole is so good on its own that I never top it with anything.
I debated over whether to use tortillas in this dish or cooked rice. I opted for the rice and didn’t regret it. Definitely use the pepper jack cheese, it’s adds the perfect bit of kick to this.
CAN I USE TORTILLAS INSTEAD OF COOKED RICE?
You can certainly try tortillas instead of cooked rice. I would tear up pieces of corn or flour tortillas and add them into the chicken mixture instead of the rice.
DO I HAVE TO USE A ROTISSERIE CHICKEN?
No of course not, but I do love the convenience of using a rotisserie chicken. You can cook and shred your own chicken breasts if you’d like.
Green Chile Chicken Enchilada Casserole
Ingredients
- 3/4 cup chicken broth
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup milk
- 1/4 cup flour
- 3 cups cooked shredded chicken (I use a rotisserie chicken)
- 2 cups cooked rice (I use Minute Rice)
- 1/3 cup sour cream
- 1 ½ cups shredded pepper jack cheese divided
- 1 ½ cups shredded cheddar cheese divided
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 can 10 ounces green enchilada sauce
Instructions
- Preheat oven to 350 degrees F.
- In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer. In a separate bowl, whisk together the milk and flour. Add the flour mixture into the saucepan with the chicken broth mixture and whisk continuously over low heat. Continue to simmer and whisk until the mixture is smooth and thick, about 5 minutes. Set mixture aside.
- In a large bowl add the shredded chicken, cooked rice, sour cream, 3/4 cup of each of the cheeses, the cooked chicken broth mixture, salt, cumin and green enchilada sauce. Season with salt and pepper to taste if desired.
- Pour into a casserole dish (I use one that is just smaller than a 9×13). Spread remaining cheeses on top and bake for 15 to 20 minutes or until bubbly and cheese is melted.
Notes
To reheat place pan in fridge to let thaw up to 24 hours. Bake as directed. Serve warm and enjoy!
Recipe by: 5 Boys Baker.com
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Very good recipe, will try it… I think I would lay the tortillas like you would enchiladas and do the rest. I like to work with some recipes..
Can this reciepe be made the night before and refrigerated to be cooked the next day?
If you use the rice, then yes you can make it ahead. If you use tortillas then I wouldn’t make it ahead because the tortillas will get soggy.
Thanks!
We were visiting my daughter in South Carolina and she made this recipe. She said her husband absolutely loves it and she has made it a few times already. Well she wasn’t joking. OMG I loved it. I have to say I would like to try it with Enchilada’s though. But it was very good on its own. We had 3 servings of it!
I am so happy it has been such a hit for everyone! Thank you so much for letting me know 🙂
Even my picky eater ate two helpings of this. Delicious!
prepared recipe as stated, so good! We served on warm tortillas with salsa and sour cream. Everyone loved it, even my picky eater. This is definitely a go to recipe
Made this tonight with some leftover Panda Express fried rice, queso fresco and mild cheddar. I used chicken tenders I had cooked frozen in my instant pot with chicken broth, onion, garlic and chili seasoning. Served with some mild green chile refried beans and the whole family went nuts over it. Great way to use up some leftovers for sure.
Oh my goodness, this recipe is delicious. We cannot get enough of it. I’ve made it twice now and there is never much left over. If there is, MY son will eat it for breakfast with eggs.
Thanks for the great comfort food recipes. WeWe go camping and freeze ahead Yummy one dish meals are much appreciated.