There’s something about the tangy aroma of green chiles that takes me back to a summer road trip through New Mexico—where the air was filled with spice and adventure. These creamy green chile chicken enchiladas are like a warm hug in a tortilla—both comforting and exciting, with a kick that keeps you coming back for more. Seriously, if you’ve ever dreamt of a dish that dances between indulgent creaminess and a zesty punch, this is it.
Steps
- Shred a rotisserie chicken and set it aside for later use.
- Mince approximately six cloves of garlic and sauté them for about a minute.
- Add a 28 oz can of green enchilada sauce to the pan and stir in one cup of sour cream.
- Chop a small bunch of cilantro finely and add it to the sauce mixture. Season with salt and pepper to taste.
- Pour some of the prepared sauce into a baking dish, covering the bottom.
- Lay out tortillas directly from the bag in the dish, without charring them.
- Layer the chicken, cheese, and sauce over the tortillas, then repeat the layers as needed.
- Soak the final layer of tortillas in the leftover sauce to ensure they are well-coated.
- Cover the dish with foil and bake it, removing the foil in the last 10-20 minutes to allow the top to become slightly crispy.
- Let the casserole cool slightly before serving, and enjoy with optional sides like chips, pico de gallo, or avocados.
Ingredients
- 1 rotisserie chicken, shredded
- 6 cloves garlic, minced
- 28 oz can of green enchilada sauce
- 1 cup sour cream
- Small bunch of cilantro, finely chopped
- Salt and pepper to taste
- Corn tortillas
- Shredded cheese
- 1 can of green chilies
- Optional: cumin, chili powder, garlic salt, onion powder
- Optional: onion, chopped
- Optional: black olives, sliced
- Optional: jar of green salsa
FAQ
- Can I use store-bought rotisserie chicken for this casserole?
- Absolutely! Many people find it convenient to use rotisserie chicken as it saves time and effort. Simply shred or chop the chicken and add it to your casserole layers.
- Is it necessary to cover the casserole with foil while baking?
- Covering the casserole with foil can help retain moisture, but many recommend removing it for the last 10-20 minutes to achieve a slightly crusty top. Adjust based on your texture preference.
- Can I substitute flour tortillas for corn tortillas in this recipe?
- Yes, flour tortillas can be used instead of corn tortillas. Some find that flour tortillas provide a different texture and may prefer them in this casserole.
- What can I do if I can’t find green enchilada sauce in my area?
- If green enchilada sauce is unavailable, you can make it from scratch using ingredients like tomatillos, green chilies, garlic, and spices. Many have found homemade sauce to be exceptionally delicious.
- How can I prevent the casserole from becoming too soupy?
- To avoid a soupy casserole, consider mixing the sour cream, cheese, chilies, and most of the sauce with the chicken before layering. Also, toasting the tortillas and allowing the casserole to bake uncovered for the last few minutes can help achieve the desired consistency.
Tips
- Use rotisserie chicken to save time and effort instead of cooking your own chicken. It adds convenience without compromising on flavor.
- Mix the sour cream with the chicken before layering, as this makes it easier to spread and helps prevent the casserole from becoming too soupy.
- Consider charring the tortillas before using them in the casserole. This step enhances the texture and adds a pleasant depth of flavor to the dish.
- Uncover the casserole for the last 10-15 minutes of baking to allow the top to become slightly crispy, adding an appealing texture contrast.
Equipment
- Baking Dish – A casserole or baking dish suitable for assembling and baking the enchilada casserole.
- Instant Pot – If someone prefers cooking chicken using an Instant Pot as mentioned in one of the variations.
- Garlic Press – For mincing garlic efficiently.
- Foil – Aluminum foil for covering the dish while baking (though noted as optional).
- Mixing Bowls – For mixing ingredients like chicken, sour cream, cheese, and sauce.
