Description
A creamy and flavorful casserole featuring shredded chicken, green chiles, and layers of cheese, perfect for a comforting meal.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
- 2 (15 oz) cans mild or medium green chile enchilada sauce
- 1 (27 oz) can whole roasted green chiles
- 4 oz cream cheese, room temperature
- 1/2 cup sour cream
- 2 cups grated mozzarella cheese
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Spray a 9×13 inch casserole dish with non-stick spray.
- Cook chicken: Cook chicken breasts in simmering water until done (about 15 minutes). Drain and shred.
- Thicken enchilada sauce: Simmer enchilada sauce until thickened to 2 cups (about 20 minutes).
- Combine cream cheese and sour cream: Stir cream cheese and sour cream into thickened enchilada sauce.
- Prepare green chiles: Drain canned green chiles and remove seeds.
- Layer casserole: Layer half of the green chiles in the bottom of the casserole dish. Top with half of the chicken, 1 1/2 cups of the sauce, and 1 cup of the grated cheese. Repeat layers.
- Bake: Bake uncovered until bubbling and cheese is melted and browning, about 40 minutes.
- Let sit and serve: Let sit for 5 minutes before cutting. Serve hot.
Notes
- Adjust the spiciness by choosing mild or medium enchilada sauce.
- Serve with tortillas or a side salad for a complete meal.
- Prep Time: 15 mins
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 90mg