Best Green Chicken Enchilada Casserole Recipes

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
• Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
• With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
• Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
• Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.

CHEESY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• 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.

GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Combine chicken, sour cream, soup, chilies, onion, and 3 cups of the cheese in a large bowl and mix well.
• Salt and pepper the mixture to taste.
• Grease all sides of an 8x8 paking pan.
• Put a layer of tortillas in the bottom of the pan.
• Spread on a layer of the chicken mixture about 1/2 inch thick.
• Sprinkle on a thin layer of cheese.
• Repeat until pan is full ending with a good covering layer of cheese.
• Cover pan with aluminum foil and bake for 35 minutes.
• Uncover and bake for 10 more minutes or until cheese starts to brown a little.
• Let stand for 10 minutes and then serve.
• Enjoy!

GREEN CHICKEN CHILE ENCHILADA CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.
• Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.
• Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

NEW MEXICO GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Prep 30 minutes bake 45 minutes, Homemade Chicken Stock 1 ½ hours You can make this stew and freeze it. Thaw, layer and bake, as Corn Tortillas don't freeze well in the dish, they become grainy.
• Use at least ½ Leftover Rotisserie Chicken/ Raw whole pieces / or breasts boiled in water to cover, until done and broth has a good color, I use my pasta cooker with strainer, but any large heavy pot will do.
• Drain, reserve liquid, set chicken aside to cool.
• Reduce the remaining broth to about 2 cups or so while chopping this stuff: boned and skinned chicken, ½ as much yellow onion as you have chicken, same amount of Green Chile as Chicken, hot medium or mild "as you like".
• Throw it all in the broth with Oregano, Cumin, chopped garlic, stewed Mexican or stewed tomatoes. Simmer til onion is soft, if it's watery stir about ¼ cup cornstarch into some cold water or cooled broth, then add back into the stew to thicken.
• Taste and add salt til it is yummy.
• Once the stew is a satisfying thickness you can layer * using shredded sharp cheddar cheese, White/Yellow corn tortillas/and any stale taco shells you might have. Finish with Cheese and bake at 350 until bubbly and done. Let it rest for 20 minutes to firm up before serving.
• *If you just want some awesome green Chile Stew, add par boiled chopped to bite size potatoes at this point and when it looks like soup, put it in a bowl garnish with cheese and eat with a fresh hot flour Tortilla.
• This is my Husband's favorite dish. I sure hope you like it too!

CHICKEN ENCHILADA CASSEROLE IN GREEN CHILE AND SOUR CREAM SAUCE

Steps:

• Preheat oven to 375 degrees.
• Place chicken breasts in large soup pan and cover with water. Add cumin, garlic powder, onion powder, and bouillon cube. Boil over med-high heat for 25 minutes or until chicken is done. Remove chicken from pot and place in a plastic bowl. Reserve 2 c of the "broth".
• Mix 2 c of broth, sour cream, green chiles, onion, garlic, and 1/2 cheese. Bring to a boil stirring continuously. Cook for 10 minutes or until sauce thickens slightly and remove from heat.
• Shred chicken breasts and add 1 c of the sauce to the chicken. Mix well.
• Using a soup ladle, spread a small amount of the sauce in a 9x13" casserole dish. Place 6 of the corn tortillas along the bottom of the dish, overlapping slightly. Spoon 1/2 of the chicken mixture over tortillas. Repeat.
• Pour remaining sauce over top layer of tortillas and sprinkle remaining cheese over the entire dish.
• Cover with aluminum foil and bake for 45 minutes at 375 degrees. Take casserole out of oven, remove foil, and bake for an additional 5 minutes to brown cheese.
• Remove from oven and let stand for about 3-5 minutes. Serve and enjoy!

QUICK AND EASY GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. 2. Combine the cooked shredded chicken breasts with sour cream and garlic salt, set aside. 3. Pour about 1/2 inch enchilada sauce in the bottom of a 9 by 13 inch baking dish. 4. Place 4-5 tortillas on top of the sauce in a single layer. 5. Top with half of the chicken mixture. 6. Sprinkle with one third of the cheese. 7. Pour one third of the remaining enchilada sauce over the cheese. 8. Repeat the layers (tortillas, chicken mixture, cheese and sauce). 9. Coat remaining tortillas thoroughly with enchilada sauce and arrange on top of the layers. 10. Sprinkle with remaining cheese and top with any remaining enchilada sauce. 11. Cover with foil and bake 45 minutes. 12. Remove foil the last 5 minutes. Cool slightly before serving.Enjoy!

CHICKEN GREEN CHILE ENCHILADA CASSEROLE (VEGETARIAN)

Steps:

• Preheat oven to 375.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic, saute 5 minutes or until onion is tender.
• Add Chilies, cook 3 minutes, stirring constantly.
• Remove from heat, stir in chopped chicken strips.
• Combine cumin, chili powder and enchilada sauce. Pour 1/3 of sauce mixture into an 11 x 7 inch baking dish coated with cooking spray.
• Arrange 1/2 of tortilla quarters over sauce mixture, top with onion mixture.
• Sprinkle with 3/4 cup Mexican blend cheese, top with 1/3 of sauce mixture.
• Top with remaining tortillas and sauce mixture.
• Bake at 375 for 15 minutes.
• Sprinkle with remaining 3/4 cup of cheese, bake an additional 10 minutes.
• Sprinkle with cilantro if desired.

GREEN CHILE CHICKEN AND SOUR CREAM ENCHILADA CASSEROLE

Steps:

• Get newspaper and line counter with it. Cover newspaper with paper towels. This will protect your counter from the oil mess.
• Heat oil in medium skillet -(ready when a drop of water in oil "pops" at you).
• Quickly dip each tortilla in oil. Long enough to coat the tortilla. You only want to soften them, too long in the oil and they will turn crunchy.
• "Drain" tortillas on paper towels.
• Line 9x12 glass cooking dishing with six of the tortillas and set aside.
• In medium sauce pan combine diced green chiles, green chile sauce, soup and sour cream. Stir over medium heat until all the ingredients blend into a smooth, creamy mix.
• Tun off heat and set aside.
• Seperate meat from chicken, be careful of bones. NOTE: I usually buy a pre-cooked one from Albertson's.
• In a large bowl mix tomatoes, chicken, and one bag of chesse.
• Spread chicken mixture over tortillas in cooking dish.
• Douse chicken with half of the cream sauce.
• Cover with remaining six tortillas.
• cover entire casserole with second bag of cheese.
• Cook for 15 minutes, or until cheese is melted, at 375.
• Serve with remaining sauce as a condiment.

GREEN CHILI CHICKEN ENCHILADA CASSEROLE

Steps:

• Combine the salsa, cream of chicken soup, cream of mushroom soup, evaporated milk, & green chilies in saucepan. Heat and stir until thoroughly blended and warm.
• Spray the bottom of a 9 x 13 inch baking pan with vegetable spray. Line the bottom of the pan with 18 tortilla chips. Place a layer of the chicken on the tortillas. Add a layer of sauce mixture, onions and a layer of cheese. Repeat layers, ending with cheese.

VEGETARIAN GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 350 degrees
• Heat olive oil in large non-stick skillet over medium heat. Add diced onion and cook until translucent. Add sliced mushrooms and cook until tender.
• Add meatless chick'n strips and diced tomatoes. Cook until heated through, about 5 minutes.
• Add vegetable broth, soy milk, oregano, nutritional yeast, garlic cube, bouillon cube, salt and pepper. Bring to a simmer and let thicken. Stir in diced poblano peppers and remove from heat.
• In an 11 x 9 glass casserole dish, place a couple spoonfuls of enchilada sauce and spread across the bottom to keep bottom tortillas from burning. Place 6 corn tortillas to cover bottom of casserole, overlapping slightly. Spread 1/2 of filling across the tortillas. Spread a couple tablespoons of enchilada sauce across the filling. Repeat layer. Top with last layer of 6 corn tortillas. Pour remaining enchilada sauce over the top of the casserole, being sure to spread into each corner and along the sides so it oozes down the sides of the casserole. Top with shredded cheese.
• Place casserole in oven and cook until cheese is melted and browning slightly, about 35 minutes. Remove from oven and let sit for 5 - 10 minutes. Serve. Top with shredded lettuce, diced tomatoes, sour cream and/or guacamole, and serve with Spanish rice and pinto beans.

GREEN CHILE CHICKEN ENCHILADA CASSEROLE

Steps:

• 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.

GREEN CHICKEN ENCHILADA CASSEROLE

Steps:

• Cook the chicken in a large pot with the onion sliced and the salt for 40-50 mins on med/high heat.
• After chicken is done remove 1oz of chick broth for later use.
• Let chicken cool down on plate. Then tear to small pieces for casserole. Set aside.
• While Chicken is cooling clean and remove cover from tomatillos. Clean and remove ends from Serrano Peppers.
• Cook the tomatillos and Serrano peppers in pot until tomatillos are completely soft ( some may split open, still use).
• Place cooked tomatillos and peppers into blender w/ chicken buillon and 1oz of chicken broth. Also add a dash of salt.
• Blend on high to create sauce.
• Use 9x13 casserole dish( you can use any size casserole dish just increase or decrease amount of chicken,cheese and tortillas).
• Line the bottom of the dish with tortillas slightly overlapping.
• Sprinkle cooked chicken on top of tortillas. Enough so that you can't really see the tortillas.
• Sprinkle some cheese on top of chicken. ( about 1/4 of cheese block).
• Cover with more tortillas just like on the bottom.
• Sprinkle Chicken on top of tortillas.
• Pour Sauce over chicken, as much as little as you would like.
• Sprinkle Cheese on top of the Chicken( Enough to cover chicken about 1/2 or more of block of cheese).
• You can save some cheese to use on casserole after it has cooked if you like.
• Cook Casserole at 375 for 25-30minutes or until cheese is melted.
• Serve with more sauce and crema. Great along with beans and tortilla chips.

GREEN "ENCHILADA" CHICKEN CASSEROLE

Steps:

• Grease an 11x7" baking pan. Put the chicken in the pan and toss with the taco seasoning to coat. Soften the cream cheese and whisk well with the chives and green sauce in a medium bowl. Stir in the chiles. Pour the sauce evenly over chicken. You can mix it in if you like, but it's not necessary. Top with the cheese. Bake at 350º 25 minutes, until hot and bubbly. Remove from the oven and immediately sprinkle with the green onions. Makes 6-8 servings Do not freeze