Cheesy Green Chile Chicken Enchilada Casserole

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This chicken casserole is a warm, gooey way to eat enchiladas without having to roll each one out. Perfect for cold evenings or just when you have a craving for enchiladas.

Submitted by Alicia
Updated on June 23, 2020
4
4
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
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Ingredients

Original recipe (1X) yields 6 servings

  • 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

Directions

  1. 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.

  2. 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.

  3. 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).

  4. 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.

  5. 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.

  6. Bake in the preheated oven until cheesy is melted and browning, about 25 minutes.

Cook's Note:

You can roast the peppers over an open flame rather than broiling.

Nutrition Facts (per serving)

450 Calories
24g Fat
34g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 450
% Daily Value *
Total Fat 24g 30%
Saturated Fat 14g 68%
Cholesterol 87mg 29%
Sodium 764mg 33%
Total Carbohydrate 34g 12%
Dietary Fiber 6g 21%
Total Sugars 2g
Protein 28g 55%
Vitamin C 51mg 56%
Calcium 372mg 29%
Iron 3mg 14%
Potassium 724mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.