Description

This Green Chile and Chicken Mock Enchilada Casserole is a comforting and flavorful dish combining tender shredded chicken with a rich and creamy green chile enchilada sauce, layered with roasted green chiles and mozzarella cheese. Baked to perfection, this casserole offers a delicious twist on traditional enchiladas without the hassle of rolling tortillas, making it an easy weeknight dinner favorite for 6 servings.

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise

Sauce

2 (15 oz) cans mild or medium green chile enchilada sauce
1 (27 oz) can whole roasted green chiles, drained and seeded
4 oz cream cheese, room temperature
1/2 cup sour cream

Cheese

2 cups grated mozzarella cheese

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Instructions

Preheat Oven: Preheat your oven to 375°F (190°C) and lightly spray a 9×13 inch casserole dish with non-stick spray to prevent sticking.
Cook Chicken: Place the chicken breasts into simmering water and cook until fully done, approximately 15 minutes. Drain well and shred the chicken finely using forks or hands.
Thicken Enchilada Sauce: Pour the two cans of green chile enchilada sauce into a saucepan and simmer over medium heat. Continue simmering until the sauce reduces and thickens down to about 2 cups, which should take around 20 minutes.
Combine Cream Cheese and Sour Cream: Stir the room temperature cream cheese and sour cream into the thickened enchilada sauce until the mixture is smooth and creamy.
Prepare Green Chiles: Drain the canned whole roasted green chiles and carefully remove the seeds to reduce heat and bitterness.
Layer Casserole: In the prepared casserole dish, layer half of the drained green chiles on the bottom. Top with half of the shredded chicken, then spread 1 1/2 cups of the creamy enchilada sauce evenly over the chicken. Sprinkle 1 cup of grated mozzarella cheese on top. Repeat this layering process once more with the remaining chile, chicken, sauce, and cheese.
Bake: Place the casserole in the preheated oven and bake uncovered for about 40 minutes, or until the casserole is bubbling and the mozzarella cheese on top is melted and begins to brown.
Let Sit and Serve: Remove the casserole from the oven and let it sit for 5 minutes before cutting to allow it to set. Serve hot and enjoy your comforting enchilada-inspired casserole.

Notes

Shredding the chicken finely helps it blend well with the sauce and layers evenly in the casserole.
Removing seeds from the green chiles moderates the heat level; keep seeds if you prefer more spice.
You can make this casserole a day ahead and refrigerate before baking; just add a few extra minutes to baking time if cold from fridge.
Use mild or medium enchilada sauce based on your preferred spice tolerance.
Letting the casserole sit before serving helps it hold together better when sliced.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Casserole
Method: Baking
Cuisine: Mexican-American