Green Chili Chicken Casserole Recipe

Green Chili Chicken Casserole Recipe

Sometimes you need an easy one-dish dinner to feed a crowd. Am I right?

I developed this Green Chili Chicken Casserole recipe for an article I wrote for TexasLiving Magazine called Elevated Casseroles. The word casserole often conjures up childhood memories of the same 3-4 dishes served in regular intervals and stuffed with things like cornflakes, Ritz crackers, or Fritos. Some of these concoctions were weirdly perfect while others were best left in the past. Either way, there is no denying the convenience of a casserole. Casseroles generally don’t require much prep, they are made in one dish, and can usually be made ahead, even frozen for future use.

This recipe for Green Chili Chicken Casserole is stuffed full of seasoned chicken, and cheese and is layered with corn tortillas lasagna style. For convenience’s sake, I used ready-made green enchiladas sauce to bring all the layers together.

Green Chili Chicken Casserole Recipe

Since casseroles can sometimes look sloppy, I decided to give this one a  pretty garnish. Just put sour cream into a zip-top bag, snip the tip and you can drizzle with ease and precision. Next, green onions, jalapeno slices, and ripe avocado were added.

The next time you need to make lunch or dinner for a crowd, try my Green Chili Chicken Enchiladas recipe, and let me know how you like it!

Green Chili Chicken Casserole Recipe

Green Chili Chicken Casserole

3 chicken breasts

1 teaspoon ground cumin

½ teaspoon onion powder

½ teaspoon garlic powder

Pinch cayenne pepper

1 8-ounce package shredded Monterey Jack cheese

2 15-ounce cans of green chili enchilada sauce

1 7-ounce can green chilies

1 small onion, finely chopped

2 large Anaheim peppers or green bell peppers, seeded and chopped

1 package corn tortillas

Salt and pepper to taste

Garnish

1 large ripe avocado, chopped

¼ cup sour cream

1 fresh jalapeno, sliced very thin, optional

3 green onions, finely chopped

Preheat the oven to 350 degrees.  Liberally salt and pepper chicken breasts and cook for 35-45 minutes until they are done.  Allow the chicken to cool before shredding it into a bowl.  Add cumin, cayenne, onion, and garlic powder to chicken and toss well.  Spray a deep 9×9 or 8×13 glass baking dish with non-stick cooking spray.  Pour a small amount of the enchilada sauce into the bottom of the dish.  Layer on corn tortillas, next add a layer of shredded chicken, followed by a sprinkling of onion and peppers.  Spoon on 1/3 of the green chilies and top with a handful of cheese.  Repeat the process beginning again with a layer of enchilada sauce before proceeding with the tortilla and continue until you have 3 layers.  Top the casserole with a layer of tortillas, spoon on enchiladas sauce to cover tortillas and add the remaining cheese.  Spray a sheet of foil with non-stick spray and cover the casserole.  Place it on a baking sheet and into the oven set to 350 for 45 minutes-1 hour until it is bubbling in the center.  Remove the foil and cook another 5 minutes.  Garnish the top of the casserole, with a sprinkle of diced avocado and green onion, drizzle the sour cream and place the sliced jalapenos on top before slicing to serve. Serves 6-8.

Join me this fall for cooking season!

Fall for Autumn Appetizers Thursday, October, 6th 6:30-9:00 Class style- hands-on, festive.  The fall harvest is our muse to create stunning and delectable bites that will have our taste buds jumping all evening. We will begin with my fabulous Sparkling Cinnamon Pear Cocktail as we cook and create together.  First up, Vibrant Pumpkin Hummus, so warming READ MORE 

Classic French Pastries Workshop, Friday, October, 28th 10:30-2:30  Join me in my gourmet kitchen to prepare my favorite time-honored French pastries.  I will share the skills I’ve learned in cooking schools attended all over France in this fascinating look at the French dessert.  We will talk about how gourmet Patisseries prepare their goods and ensure freshness at all times.  When you complete this class, you will have an arsenal of beautiful French Pastry READ MORE 

French Food and Wine Workshop- Friday, November 11th  10:30-2:30 After time spent in Paris deepening her knowledge of wine and honing her sauce skills, Lorie will lead you through a day of food and wine pairings to rival any Parisian chef’s creation.  This is going to be an amazing day in the kitchen! The fun will begin with a breakfast of Roasted and Caramelized Pear Crepes served with Champagne followed by READ MORE

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