Green Chicken Enchilada Casserole

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It’s more than just a casserole

As I embarked on the journey of creating my recipe blog website, my two grown sons wasted no time in expressing their fervent request: “Make sure you include your legendary Green Chicken Enchilada Casserole!” Their enthusiasm for this dish speaks volumes, and it’s a sentiment shared by many who’ve had the pleasure of tasting it.

There’s a reason why this casserole holds such a special place in our family’s culinary repertoire. It’s more than just a meal; it’s a nostalgic journey back to cherished moments around the dinner table. With each spoonful, it evokes memories of laughter, warmth, and togetherness.

So, as I dedicate this recipe to my beloved sons, I’m reminded of the countless moments we’ve shared over this delicious casserole. It’s a testament to the power of food to bring people together, to create lasting memories, and to nourish both body and soul. So, here’s to family, to tradition, and to the simple joy of good food shared with loved ones.

Enchiladas without the roll

The magic of this Green Chicken Enchilada Casserole lies in its ability to capture the essence of comfort food.  It embodies the essence of Mexican cuisine while offering a unique spin on traditional enchiladas The mild heat of the green sauce adds just the right amount of kick, ensuring it remains approachable for even the most sensitive taste buds. The layers of tender chicken, soft tortillas, and luscious cheese melted together perfectly in a velvety, gooey sauce, creating a dish that’s as delicious as it is satisfying.

Ingredients

Note:

I choose to use the slow cooker to cook the chicken in the sauce because it makes it cook up very tender, also it creates a more flavorful sauce. But if you’re in a hurry, you can mix all the sauce ingredients together cold and use precooked chicken.

Sauce

2 – 28 oz cans Las Palmas mild green enchilada sauce

1 tablespoon onion powder

1 tablespoon garlic powder

½ teaspoon black pepper

1 ½ teaspoon chicken bouillon

3 green onions, chopped

½ of a medium size green bell pepper, finely chopped

½ cup cilantro, stems removed and finely chopped

1- 10.5 oz can Campbells cream of chicken soup

1 cup Cacique Crema Mexicana Table Cream (Not sour cream)

Casserole

2 medium size chicken breasts

3 cups Monterey Jack Cheese

2 cups Pepper Jack Cheese

1 – 4 oz Ortega mild diced green chiles

18 corn tortillas

Instruction

Put all the sauce ingredients into a slow cooker except the cream of chicken soup and table cream. Mix well. Place whole chicken breasts in the sauce and cook for about 3 hours.

Remove chicken from slow cooker. Set it aside and let cool. After it cools, shred chicken into small pieces.

Add the cream of chicken soup and the Mexican table cream to the sauce and whisk together well. It should be the texture of gravy.

Cover and microwave corn tortillas for 40 seconds in batches of 6 as you do each layer.

Spray a 12” x 8” x 3” deep baking dish with cooking spray.

Put 2 cups of sauce on the bottom of the backing dish. A 1 cup plastic measuring cup with a little handle works good for scooping.

Line 6 tortillas on the bottom of the pan. They will overlap. Turn them over and press down so the sauce sauce coats them on both sides.

Layer half of the shredded chicken and half of the can of diced green chiles over the tortillas. Next, layer a cup of Monterey Jack cheese and then a cup of Pepper Jack cheese over chicken mixture. Add one more cup of sauce over the top.

Repeat the layering steps one more time. End with a third layer of tortillas on top. Pour and spread the remaining sauce over the tortillas and top with a layer of remaining cheese.

Bake in a preheated 400 degree oven for 40 minutes. Casserole should be bubbling and golden brown on top.