Super Easy Enchilada Casserole
I love enchiladas but hate the work, this recipe puts making enchiladas in the easy category, the hardest part is cutting and measuring the ingredients.
Prepare The Ingredients
Do you prepare all your ingredients before you start cooking? Not me, I rarely prepare all the ingredients that I use in a recipe before I start cooking but, in this case, I thought it was a good idea. I have been working on this recipe for several weeks, and the last time I made it I forgot to add the sour cream, this time I wanted to make sure everything was right.
What I Learned
What I learned from having all my ingredients ready to go was, my cooking time was shortened. After the onions had sauteed for a short time, all the other ingredients except the salt, sour cream, and tortillas can be added to the skillet, when the liquids begin to thicken a little, the pot is removed from the heat, and the sour cream is added and mixed, then the tortillas, when everything is mixed, taste for salt and pepper and adjust to your taste, then put half of the mixture into the buttered casserole dish, half of the cheese on top, then the other half of the mixture and cheese is added on top of that. Everything is cooked at 375 for 35-45 minutes till the top is brown and bubbly, so easy.
Hatch Green Chiles
I just love Hatch Green Chiles and have been thinking of more ways to use them, but when it comes to heat I am a wimp so I use the mild green chiles, if you need more heat you will have to make that adjustment, but remember this recipe calls for 1 cup of chopped hatch green chiles, and only makes 4 servings, consider who will be eating it. 🙂
Start By Sauteing The Onions
Add chicken broth to a hot skillet then add the onions, broth saute till the onions start to soften. Then add all the other ingredients except the salt, sour cream, and tortillas.
Mix In The Sour Cream
Add The Cut Tortillas
Mix tortillas in well, then taste for salt and pepper adjust to your taste.
I used rotisserie chicken and broth made from rotisserie chicken, it was saltier than it would be if made with another source. So I left the salt out till the end to make sure it needed it, if you use unsalted chicken and broth you might add some salt at the beginning or like me you can add it at this point after tasting it.
Put Half Of The Mixture Into The Casserole Dish
Next, Add Half Of The Cheese & Repeat
Bake White Chicken Green Chile Enchilada Casserole
Bake Casserole at 375 degrees for 35-45 minutes till the top is bubbly and slightly browned, Let it cool for 5-10 minute before serving.
My inspiration for this recipe comes from a Mexican restaurant we frequented when we lived in Marfa Texas, the owner retired and closed the restaurant but the memory of her white green chile enchiladas are deeply embedded in my memory, while I am sure this is no way close to her recipe, memories of her enchiladas gave me the motivation to try.
I hope you enjoy these White Chicken Green Chile Enchiladas, we loved them.
Would You Like More Mexican Food Recipes?
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White Chicken Green Chile Enchilada Casserole
- 1.5 cups chicken broth
- 1/2 cup chopped onion
- 2 cloves garlic, 1 tbsp chopped
- 1 cup chopped mild hatch green chile’s
- 1.5 cups chicken cooked and shredded or cut
- 2 tbsp flour
- 1/4 tsp pepper
- 1 tsp granulated garlic
- 1/2 cup sour cream
- 1 tsp butter to butter the casserole dish
- 4 eight-inch or 5 six-inch flour tortillas, cut up
- 1/8 tsp salt, taste mixture first
- 2 cups white cheddar or Monterey jack cheese
- Cut, Grate and Measure all of your ingredients and set aside.
- In a large hot skillet add 2 tbsp of the chicken broth, and the cut onions & garlic, saute.
- Preheat oven to 375 degrees.
- After onions have sauteed a short time and have started to soften, add all the other ingredients except salt, sour cream & cut tortillas then mix.
- When the liquids are starting to thicken remove skillet from the heat and let it rest a few minutes stirring to cool, then add sour cream and mix.
- Then add cut up tortillas, and mix again,
- Taste mixture and adjust salt and pepper to your taste.
- When mixed, pour or spoon half of the mixture into a buttered 8×8 casserole dish, then add half of the cheese, repeat with the rest of the mixture and cheese, garnish top with cut pieces of green chile.
- Bake at 375 for 35-45 minutes, till the top, is brown and bubbly.
- Let it cool for 5-10 minute before serving.
I use chicken and broth made from a rotisserie chicken, I found that adding salt was not necessary. You will need to taste the mixture after the tortillas have been mixed in then adjust the salt and pepper. Cheese: I used 2 cups of reduced fat white cheddar cheese, but If you wanted you could lower the cheese by 1/2 cup and it would still be good, just divide it between the layers.
Let Me Know What You Think
If you give this recipe a try, please let me know what you think in the comments below, even if you don’t try it I would love to hear from you… Thank you!