Green Chile Chicken Enchilada Casserole: A Pioneer Woman Inspired Delight

Transitioning from summer grills to cozy oven dishes marks the shift to fall, and what better way to embrace the season than with a comforting casserole? This green chile chicken enchilada casserole reimagines classic enchilada flavors in an easy-to-assemble stacked format, reminiscent of the effortless style championed by the Pioneer Woman. Imagine layers of vibrant green sauce, a savory chicken and cheese filling, all baked to bubbly perfection. This recipe promises a satisfying meal that’s even more delicious than takeout, bringing homemade comfort right to your kitchen.

Perfect for family dinners or potlucks, this casserole is designed to feed a crowd and offers delightful leftovers for days after. A dollop of cool sour cream on top enhances its rich flavors, and you can even freeze slices for convenient future meals. It’s all the beloved taste of enchiladas, simplified and ready in less time.

If you enjoy this Mexican-inspired casserole, be sure to explore other comforting options such as white chicken enchiladas, chicken tortilla casserole, Mexican chicken casserole, and cheesy chicken enchiladas.

Let’s dive into making this flavorful casserole!

What Goes into Green Chile Chicken Enchilada Casserole? – Ingredients Breakdown

This recipe utilizes straightforward ingredients to create a deeply flavorful and satisfying casserole. Here’s a closer look at what you’ll need:

Green Enchilada Sauce: The heart of the dish, providing that signature zesty and slightly spicy green flavor. Opt for mild or medium spice levels based on your preference, with mild being a great choice for family-friendly meals.
Sour Cream: This adds a crucial creamy tanginess that balances the richness of the sauce and cheese.
Vegetable Oil: A neutral oil like vegetable or corn oil is perfect for sautéing the vegetables.
Onion: Yellow or white onions work equally well, forming the aromatic base of the filling.
Jalapeño: For a touch of heat and authentic flavor. Remember to remove the seeds and ribs if you prefer a milder dish; leave some in for extra spice.
Garlic: Freshly minced garlic is essential for its sweet and savory depth.
Ground Cumin, Dried Oregano, Chili Powder, Ground Coriander: This blend of spices creates a warm, earthy, and distinctly Mexican flavor profile. McCormick chili powder is a reliable choice.
Salt and Pepper: To enhance and balance all the flavors.
Diced Green Chilies: Mild diced green chilies contribute a subtle sweetness and pepper flavor without excessive heat. Make sure to drain them well.
Cooked Chicken: Rotisserie chicken is a fantastic shortcut for convenience and flavor. You can also use baked, grilled, or even canned chicken. Shredded chicken works best for easy incorporation into the filling.
Monterey Jack Cheese: Known for its creamy, mild flavor and excellent melting properties. For a spicier kick, Pepper Jack is a great substitute.
Corn Tortillas: These provide the necessary structure for layering the casserole. While flour tortillas can be used, corn tortillas hold up better and avoid becoming gummy.
Sharp Cheddar Cheese: Adds a sharper flavor and a beautiful color contrast when sprinkled on top.

Top-down view of green chile chicken enchilada casserole pioneer woman with bubbly cheese and green sauce

Green Enchilada Sauce vs. Salsa Verde: Understanding the Difference

It’s common to wonder if green enchilada sauce is the same as salsa verde, but they are distinct culinary creations. Green enchilada sauce is cooked and primarily made from tomatillos, green peppers, onions, and garlic, often with cumin added for depth. Chicken broth or water is incorporated to achieve its sauce-like consistency.

Salsa verde, while sharing many ingredients, is typically served raw and uncooked. It also omits the addition of broth or water, resulting in a different texture and flavor profile. For this casserole, green enchilada sauce is the key ingredient to achieve that authentic enchilada flavor.

Make-Ahead and Storage Tips for Your Casserole

Refrigerator Storage: Leftover green chile chicken enchilada casserole can be stored in an airtight container in the refrigerator for 3 to 4 days.
Freezing: While you can freeze this casserole, be aware that sour cream-based sauces may experience a slight texture change upon thawing, potentially becoming slightly runny or chunky. The flavor remains delicious, but the texture might be less smooth.
Make-Ahead Instructions: For ultimate convenience, assemble the entire casserole up to 24 hours in advance. Cover it tightly and store it in the refrigerator until you’re ready to bake. This makes it perfect for busy weeknights or planned gatherings.
Food Safety: Always prioritize food safety. For detailed guidelines on safe food handling, refer to resources like the USDA Food Safety and Inspection Service.

Close-up shot of a slice of sour cream green chile chicken enchiladas pioneer woman recipe garnished with jalapeno

Step-by-Step Guide to Creating Your Green Chile Chicken Enchilada Casserole

This recipe is surprisingly simple to put together. Follow these steps for a delicious result:

Prepare the Sauce: In a medium bowl, whisk together the canned green enchilada sauce and one cup of sour cream until smooth. Set aside.
Sauté the Aromatics: Heat vegetable oil in a large skillet over medium heat. Add chopped onion, minced jalapeño (remove seeds for less heat), and minced garlic. Sauté until the onion becomes soft and translucent, releasing their fragrant aromas.
Bloom the Spices: Sprinkle ground cumin, dried oregano, chili powder, ground coriander, salt, and black pepper over the sautéed vegetables. Continue to cook and stir for about a minute until the spices become fragrant, enhancing their flavors.
Incorporate Green Chilies and Chicken: Stir in the drained diced green chilies. Then, add the cooked and shredded chicken and 2 cups of Monterey Jack cheese to the skillet. Gently fold everything together until well combined and the cheese starts to melt.
Layer the Casserole: Spread half of the prepared green enchilada sauce mixture evenly at the bottom of a 9×13 inch baking dish. Arrange 6 corn tortillas over the sauce in a single layer, slightly overlapping to fit.
Add Chicken Filling Layer: Spoon the flavorful chicken and cheese mixture evenly over the layer of tortillas.
Second Tortilla Layer: Arrange the remaining 6 corn tortillas over the chicken mixture, again slightly overlapping.
Top with Remaining Sauce: Pour the remaining green enchilada sauce mixture evenly over the top layer of tortillas, ensuring it covers everything.
Bake: Cover the baking dish tightly with foil and bake in a preheated oven at 350°F (175°C) for 40 minutes, or until heated through.
Cheese Topping and Final Bake: Remove the foil. Sprinkle the remaining 1 cup of Monterey Jack cheese and ½ cup of cheddar cheese evenly over the top of the casserole. Return to the oven and bake uncovered for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
Rest and Serve: Let the casserole stand for about 15 minutes before slicing and serving. This allows it to set slightly, making it easier to serve.

***Find the detailed printable recipe card below.

Serving Suggestions to Complete Your Meal

This green chile chicken enchilada casserole is a hearty and flavorful main dish that pairs wonderfully with a variety of side dishes. Consider these serving suggestions for a complete Mexican-inspired feast:

Mexican Rice: Homemade restaurant-style Mexican rice is a classic and perfect accompaniment.
Charro Beans: Also known as drunken beans, charro beans add a rich and savory element to the meal.
Southwest Salad: A refreshing Southwest salad provides a cool and crisp contrast to the warm casserole.
Mexican Corn Salad: Sweet and tangy Mexican corn salad is another excellent side dish.
Mexican Street Corn Casserole: For an extra indulgent side, try Mexican street corn casserole.

For a sweet finish, consider these dessert options that complement the south-of-the-border flavors:

Coca Cola Cake: A sweet and moist Coca Cola cake.
Pineapple Delight: A light and tropical Pineapple Delight.
Margarita Cake: A zesty and festive Margarita cake.

More Casserole Recipes to Explore

If you’re a fan of casseroles, there’s a whole world of comforting recipes to discover. Explore other casserole dishes for more easy and satisfying meal ideas.

Tried This Recipe?

Leave a review and let us know how it turned out! ⭐⭐⭐⭐⭐ Your feedback is greatly appreciated.

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Slice of Green chile chicken enchilada casserole pioneer woman with melted cheese and jalapeno garnish

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Green Chile Chicken Enchilada Casserole Recipe

This green chicken enchilada casserole, inspired by Pioneer Woman’s style, is packed with bright green sauce and a cheesy chicken filling, delivering ultimate comfort. Layers of deliciousness in every bite!

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings
Author: Kathleen

Ingredients

Sauce:

1 (16-ounce) can green enchilada sauce
1 cup sour cream, at room temperature

Filling:

2 tablespoons corn or vegetable oil
1 cup onion, chopped
1 jalapeño, ribs and seeds removed and minced
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon chili powder
½ teaspoon ground coriander
½ teaspoon salt
¼ teaspoon black pepper
1 (4.5-ounce) can diced green chilies, drained
4 cups cooked chicken, shredded into large chunks
3 cups Monterey Jack cheese, shredded and DIVIDED
12 (6-inches) corn tortillas
½ cup cheddar cheese, shredded

US Customary – Metric

Instructions

Preheat oven to 350°F (177°C). Spray a 9×13 inch baking dish with nonstick cooking spray.

Make Sauce:

In a medium bowl, whisk together green enchilada sauce (1 can) and 1 cup room temperature sour cream.

Make Filling:

In a 12-inch skillet, heat vegetable oil (2 tablespoons) until hot. Add onion (1 cup) and jalapeño (1), and sauté over medium heat until soft and onion are translucent. Add garlic (4 cloves) and continue to sauté until fragrant, about 1 minute.
Sprinkle cumin (2 teaspoons), oregano (2 teaspoons), chili powder (1 teaspoon), coriander (½ teaspoon), salt (½ teaspoon), and black pepper (¼ teaspoon) over soft vegetables and continue to cook, stirring constantly, until spices are fragrant, about 1-2 minutes. Stir in diced green chilies (1 can).
Add cooked chicken (4 cups) and 2 cups of Monterey Jack cheese, gently folding until the mixture is evenly combined.

Assembly:

Spread half of the sauce in the bottom of the prepared baking dish.
Arrange 6 tortillas in the bottom of the dish, overlapping the tortillas. Spoon the chicken mixture over the tortillas. Arrange the remaining 6 tortillas over the chicken mixture. Pour the remaining sauce over the tortilla.
Cover and bake in preheated oven until heated through, about 40 minutes. Uncover; top with remaining 1 cup of Monterey Jack cheese and ½ cup cheddar cheese, and bake until bubbly and cheese are golden, about 10 minutes longer. Let stand 15 minutes before serving.

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