Chicken Enchilada Casserole with Green Chile Sauce
Craving a comforting, flavorful dinner that's both healthy and easy to prepare? Look no further than this Layered Chicken Enchilada Casserole with Green Chile Sauce. Say goodbye to the fuss of rolling individual enchiladas! This layered dish boasts vibrant Southwestern flavors and a creamy texture, with no cream, sour cream, or canned soups. It's the perfect solution for busy weeknight dinners.
Servings: 5
Calories: 254kcal
Ingredients
Green Chile Sauce
- 1 1/2 teaspoons butter
- 1 1/2 tablespoons all-purpose flour
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 cup chicken broth I use 1 teaspoon Better than Bouillon and 1 cup water
- 1/2 cup plain nonfat Greek yogurt
- 4 ounces green chiles diced, divided use
- 1 teaspoon lime juice
- Kosher salt
- Fresh ground pepper
Chicken Enchilada Casserole
- 9 corn tortillas 7 inch
- 3 medium tomatoes 12 to 14 ounces total, thinly sliced
- Kosher salt
- Fresh ground pepper
- 1 cup cooked chicken shredded or chopped
- 1/2 cup sliced green onion white, light green, and some of the dark green portion,
- 1/4 cup chopped fresh cilantro divided use
- 1/2 cup grated sharp Cheddar cheese
Instructions
- Preheat oven to 375 degrees. Lightly oil a 1 1/2 to 2-quart baking dish.
Green Chile Sauce
- In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes.
- Whisk in cumin and chili powder, then chicken broth. Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly.
- Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper. Set aside.
Chicken Enchilada Casserole
- Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 8 wedges.
- Spread 1/3 of the wedges in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
- Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper.
- Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges.
- Spoon the green chile sauce evenly over the top of the casserole. Cover and bake for 20 minutes.
- Remove cover, sprinkle Cheddar cheese evenly over top, sprinkle remaining green chiles over the cheese, and continue baking for 10 minutes, or until cheese is melted and casserole is bubbly hot.
- Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve.
Video
Notes
Make ahead: Casserole can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. Cooked casserole can be covered tightly and refrigerated for up to 4 days. Reheat in a 350-degree oven.
Nutrition
Calories: 254kcal | Carbohydrates: 29g | Protein: 16g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 395mg | Potassium: 419mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1055IU | Vitamin C: 15mg | Calcium: 164mg | Iron: 2mg