Description
Green Chile Chicken Enchilada Casserole brings Southwestern comfort to dinner tables with layers of tangy chicken, creamy sauce, and roasted green chiles. Hearty and satisfying, this dish delivers bold flavors that will transport you to New Mexico’s culinary landscape.
Ingredients
Scale
Main Ingredients:
- 13 corn tortillas
- 4 cups freshly grated cheddar or cheddar-jack cheese
- 1 (15-ounce) can refried beans
- 1 (10-ounce) package of frozen corn, thawed and patted dry
Sauces and Chiles:
- 1 (15-ounce) can green enchilada sauce
- 1 (7-ounce) can chopped green chiles
- 1 tablespoon (tbsp) adobo sauce (from a can of chipotles)
Additional Ingredients:
- 2 tablespoons (tbsp) salted butter
- 1 onion, diced
- Pico de gallo and chopped fresh cilantro, for topping
Instructions
- Prepare the base by melting 4 tablespoons (60 grams) of butter in a 12-inch cast-iron skillet over medium-low heat. Sauté the diced onions until they transform into a rich, golden brown color, approximately 8 minutes.
- Remove the skillet from heat and incorporate the enchilada sauce, minced green chiles, and smoky adobo sauce. Carefully transfer all but 2 tablespoons of the sauce mixture to a separate bowl, reserving it for subsequent layering.
- Create the first tortilla foundation by strategically arranging 4 tortillas in the skillet, ensuring they slightly overlap in the center and gently climb the skillet’s sides, resting atop the remaining sauce.
- Develop the first flavor stratum by generously sprinkling 1¼ cups (about 140 grams) of shredded cheese over the tortillas. Distribute half of the corn kernels evenly, then carefully spread half of the refried beans. Drizzle ½ cup of the reserved sauce to enhance the moisture and flavor profile.
- Construct the secondary layer by positioning another 4 tortillas over the previous ingredients. Repeat the layering process with another 1¼ cups (140 grams) of cheese, remaining corn, and beans. Pour an additional ½ cup of reserved sauce to maintain moisture.
- Complete the casserole by covering with the final 5 tortillas. Lavishly spoon the remaining sauce and sprinkle the last of the cheese across the top. Seal the skillet with aluminum foil and bake at 375˚F (190˚C) until the casserole becomes heated and bubbling, approximately 35 minutes.
- Remove the foil and continue baking for an additional 10 minutes, allowing the cheese to transform into a golden, appetizing crust. Let the casserole rest for 10 minutes to stabilize its structure.
- Garnish with fresh pico de gallo and finely chopped cilantro. Serve immediately while hot, presenting a vibrant and inviting Mexican-inspired dish.
Notes
- Grate cheese fresh from a block for maximum flavor and smoother melting compared to pre-shredded varieties.
- Warm tortillas slightly before layering to enhance their texture and prevent becoming soggy during baking.
- Distribute ingredients carefully across each layer to guarantee balanced taste in every single bite.
- Protect the casserole with aluminum foil during initial baking to maintain moisture and prevent excessive browning.
- Allow the dish to rest after removing from oven, which helps ingredients settle and makes serving more manageable.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 508 kcal
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 6 g
- Protein: 20 g
- Cholesterol: 64 mg