You'll love our Easy Green Chile Chicken Casserole
Our Easy Green Chile Chicken Casserole is packed full of robust and delicious flavors. Prepped and ready in minutes, which is a real time saver when life gets busy and one your family will ask you to make again and again.
Ingredients
In our recipe, there are seven or nine ingredients if you count salt and pepper. Most items are pantry ingredients. Meaning, common items frequently used in recipes.
Our ingredients are:
- Rotisserie Chicken
- Cream of Chicken Soup
- Fire-roasted green chilies
- Corn tortillas
- Green enchilada sauce
- Shredded Monterey jack cheese
- Oil
- Salt and pepper, to taste
Keeping it Simple
When life gets busy that’s when we keep it simple. Instead of roasting or air frying a chicken, we opt for a rotisserie chicken from our favorite meat market or store. Such a time saver! Making an enchilada sauce is something we’ve done many times. But, again to save time, this recipe uses your favorite brand of green enchilada sauce. We also, purchase a package of shredded Monterey Jack Cheese. If time permits, by all means, make it from scratch.
Just a few layers and You're done
After soft frying the corn tortillas and combining the rotisserie chicken and the cream of chicken soup to make a filling it’s a simple matter of layering, in the oven and you’re done. Nothing fancy just delicious goodness.
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Mixing it up
This is a very versatile recipe. You can add or remove ingredients to suit your own personal taste or in a pinch to use only what you have on hand. Other optional ingredients include; sour cream, jalapeno peppers, substitute the green chiles for roasted poblano peppers, jalapeno peppers, sliced and diced bell peppers, or add cayenne pepper for a little heat.
Toppings and Side Dishes
We all have a different take on toppings and garnishes. I like to use both. I’ll garnish the casserole with sour cream, sliced green onions, sliced jalapeno peppers, our winter salsa, and chopped cilantro. But, I’ll also put together toppings and have those available, too.
For side dishes we’ll often add; our Cuban Seasoned Black Beans, our Spanish Rice, and chips with our delicious Winter Salsa.
Storing, Freezing and Defrosting
This Easy Green Chile Chicken Casserole stores and freezes beautifully! To store, wrap tightly with your favorite plastic wrap or in an air-tight container for 3 to 4 days.
We often split or double this recipe. Why? Because it makes another meal an absolute breeze! When freezing I do not bake first. After layering and assembling the casserole I will prepare this dish for freezing. This is what I do; When I store it in an airtight serving dish I will always wrap it in freezer wrap prior to freezing. If my portion sizes are smaller pyrex baking dishes I will wrap with plastic wrap then foil, and I’ll place them into a large zip lock baggy with air removed. When the baking dishes do not fit into a large zip lock baggie, I will wrap with plastic wrap, foil, and then freezer wrap. When prepared for freezing this way you can freeze for 3 months.
To defrost remove from freezer and defrost overnight in the refrigerator. Then bake as directed in the recipe.
Beautiful Photography to Inspire You
Our Easy Green Chile Chicken Casserole Recipe
Easy Green Chile Chicken Casserole
Ingredients
- 1 Rotisery chicken shreaded
- 1 can cream of chicken soup
- 2 cups Monterey Jack Cheese
- 1 can whole green fire roasted green chiles
- 6-8 corn tortillas softened in heated oil
- 1 can green enchillada sauce
- 3-4 tbsp Vegetable oil
- Salt and pepper to taste
- Foil to cover the baking dish during cooking.
Instructions
- Pre heat oven to 350 degrees.
- Spray the bottom and sides of a large pyrex baking dish with nonstick spray and set aside.
- Shred the rotiserri chicken and set aside.
- Add oil to a medium-sized frying pan and heat over medium-low heat. Once heated place one tortilla into oil to lightly fry and only until softened. Remove from pan, drain off excess oil, and place on a few layers of paper towel. Continue until you have softened all of the tortillas.
- In a mixing bowl combine the shredded chicken and cream of chicken soup, mix well.
- Drizzle a small amount of green enchilada sauce into the bottom of the pyrex baking dish. Using a spatular spread sauce evenly over the bottom of the pyrex dish. (it doesn't require much sauce).
- Spread a layer of the shredded chicken and soup mixture over the enchilada sauce to cover the bottom of the pyrex dish. Add a dash of salt and pepper, if desired
- Add a single layer of soft fried tortillas onto the chicken mixture. Don't hesitate to cut the tortillas to achieve full coverage over chicken mixture.
- Drizzle enchillada sauce over the top of the tortillas
- Add another layer of chicken mixture on top of the layered tortillas. Add a dash of salt and pepper, if desired.
- Remove several green chiles from the can and place them onto a cutting surface. Slice them open, remove any seeds, and then add a single layer of chiles on top of the chicken mixture.
- Sprinkle cheese over the top to cover the casserole completely.
- Cover the pyrex baking dish with foil and bake for 20 minutes.
- After baking for 20 minutes remove the foil and continue baking for another 20 minutes.
- Remove and allow to cool slightly, then enjoy!
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Hi Friends!
Don't Miss out! Subscribe Now!
By joining our community you’ll receive our free Meal Planner, Grocery List and as a bonus we’ll also send you our two favorite recipes!
