If you’re searching for a comforting, flavorful, and utterly satisfying dish to brighten up your dinner table, then the Green Chile and Chicken Mock Enchilada Casserole Recipe is about to become your new best friend. This casserole brings together tender shredded chicken, vibrant roasted green chiles, and a luscious creamy enchilada sauce all baked beneath a golden, melted mozzarella cheese crust. Each bite bursts with just the right balance of spice, creaminess, and cheesy goodness that feels like a warm hug from the Southwest. It’s easy to prepare yet impressively delicious, making it perfect for family dinners or entertaining friends with minimal fuss.
Ingredients You’ll Need
The magic of the Green Chile and Chicken Mock Enchilada Casserole Recipe lies in a handful of simple, fresh ingredients that come together seamlessly. Each contributes to the rich flavor, smooth texture, and authentic southwestern flair of this dish.
- Chicken breasts: Skinless and boneless, cooked and shredded for tender, protein-packed layers.
- Green chile enchilada sauce: Use mild or medium for that classic tangy, mildly spicy enchilada flavor.
- Whole roasted green chiles: Drain and deseed to bring smoky, vibrant heat without overwhelming the dish.
- Cream cheese: Adds luscious creaminess and a subtle tang that rounds out the sauce.
- Sour cream: Blends with cream cheese and sauce for silky texture and smooth richness.
- Mozzarella cheese: Shredded and melted on top for a gooey, golden finish that perfectly complements every bite.
How to Make Green Chile and Chicken Mock Enchilada Casserole Recipe
Step 1: Cook and Shred the Chicken
Begin by simmering your boneless, skinless chicken breasts in gently boiling water until they’re fully cooked and tender, about 15 minutes. Once done, drain them well and shred the meat by hand or with forks. This shredded chicken forms the hearty base for your casserole layers.
Step 2: Thicken the Enchilada Sauce
While the chicken cooks, pour the two cans of green chile enchilada sauce into a saucepan and simmer it down until it reduces and thickens to about two cups. This concentrated sauce will pack a punch of flavor and create the perfect consistency for layering.
Step 3: Blend Cream Cheese and Sour Cream with Sauce
Next, soften the cream cheese and combine it with sour cream before stirring this creamy mixture into the thickened enchilada sauce. This creates a silky, tangy sauce that elevates the casserole and keeps every bite wonderfully moist.
Step 4: Prepare the Green Chiles
Drain the roasted green chiles meticulously, then remove the seeds to prevent added heat or bitterness. These chiles add a smoky, mildly spicy note and beautiful bursts of green color within the casserole.
Step 5: Layer the Casserole
This is where the dish truly comes together. Start by layering half of the prepared green chiles on the bottom of a greased 9×13 inch casserole dish. Add half of the shredded chicken over the chiles, then spread 1 1/2 cups of the creamy enchilada sauce on top. Sprinkle one cup of shredded mozzarella cheese evenly. Repeat these layers until all ingredients are used, finishing with cheese on top.
Step 6: Bake Until Bubbly and Golden
Place the casserole uncovered in a 375°F oven and bake for about 40 minutes, or until the sauce is bubbling and the mozzarella cheese is melted and beautifully browned. The aroma alone will make it impossible to wait to serve!
Step 7: Rest and Serve
Allow the casserole to rest for 5 minutes after baking before cutting into it. This brief pause helps everything set, making serving neater and ensuring each slice holds together while still hot and delicious.
How to Serve Green Chile and Chicken Mock Enchilada Casserole Recipe
Garnishes
Top each serving with fresh garnishes like chopped cilantro, diced avocado, or a dollop of sour cream to balance the richness. A squeeze of fresh lime juice brightens every bite, while some thinly sliced green onions add a crisp finish and pop of color.
Side Dishes
Complement your casserole with classic Southwestern sides like Mexican rice, refried beans, or a crisp jicama salad. A light, fresh salsa or pico de gallo also pairs wonderfully, cutting through the creamy layers with bright, zesty notes.
Creative Ways to Present
For a fun twist, serve the casserole in individual ramekins for a personalized touch. Alternatively, spoon the casserole onto warm corn tortillas for homemade enchilada-style servings, perfect for family-style dinners or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, cover the casserole tightly with plastic wrap or foil and store in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a convenient option for quick weekday meals or next-day lunch.
Freezing
This casserole freezes beautifully. For best results, freeze the whole casserole before baking or freeze individual portions post-bake in airtight containers. It will keep well for up to 2 months, ready to thaw when you crave a comforting Southwestern meal.
Reheating
Reheat leftovers in the oven at 350°F until warmed through to maintain texture and flavor. Microwaving works in a pinch but may cause the cheese to become rubbery. Adding a splash of water or covering loosely with foil helps keep the casserole moist during reheating.
FAQs
Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using rotisserie chicken is a fantastic shortcut that makes the Green Chile and Chicken Mock Enchilada Casserole Recipe even easier to throw together. Just shred the chicken and skip the simmering step.
What can I substitute for cream cheese if I’m dairy-free?
For a dairy-free version, try using a vegan cream cheese or cashew cream as a replacement. These options provide similar creaminess and texture, keeping your casserole delicious and creamy without dairy.
How spicy is this casserole?
The spice level is mild to medium depending on your choice of green chile enchilada sauce. You can adjust the heat by using mild sauce or removing more chile seeds to suit your family’s taste.
Can I make this recipe ahead and bake it later?
Yes! Assemble the casserole a day ahead, cover tightly, and refrigerate. When you’re ready, bake it directly from the fridge; you may need to add a few extra minutes to the baking time.
What type of cheese works best if I don’t have mozzarella?
While mozzarella melts beautifully for this casserole, mild cheddar or a Monterey Jack cheese are great alternatives that bring a slightly sharper flavor while staying melty and gooey.
Final Thoughts
I’m genuinely excited for you to try the Green Chile and Chicken Mock Enchilada Casserole Recipe because it’s one of those dishes that feels like a celebration of comfort and bold Southwestern flavors wrapped up in an easy, crowd-pleasing casserole. Whether it’s a busy weeknight or a relaxed weekend meal, this dish promises to satisfy your cravings and win over your family’s hearts with every cheesy, creamy bite.
Print
Green Chile and Chicken Mock Enchilada Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Southwestern
Description
This Green Chile and Chicken Mock Enchilada Casserole is a flavorful and comforting dish that mimics traditional enchiladas without the need for tortillas. Tender shredded chicken is layered with mild green chile enchilada sauce, roasted green chiles, a creamy blend of cream cheese and sour cream, and melted mozzarella cheese. Baked until bubbly and golden, this casserole makes a perfect family-friendly dinner that’s easy to prepare and packed with Southwest-inspired flavors.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts, trimmed and cut in half lengthwise
Sauce and Cheese
- 2 (15 oz) cans mild or medium green chile enchilada sauce
- 1 (27 oz) can whole roasted green chiles, drained and seeded
- 4 oz cream cheese, room temperature
- 1/2 cup sour cream
- 2 cups grated mozzarella cheese
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and spray a 9×13 inch casserole dish with non-stick spray to prepare it for layering.
- Cook Chicken: Place the chicken breasts in simmering water and cook until fully cooked through, about 15 minutes. Drain the chicken and shred it finely using forks or fingers.
- Thicken Enchilada Sauce: Pour the 2 cans of green chile enchilada sauce into a saucepan and simmer on medium heat, stirring occasionally, until the sauce thickens down to about 2 cups. This should take approximately 20 minutes and will concentrate the flavors.
- Combine Cream Cheese and Sour Cream: In a mixing bowl, stir together the softened cream cheese and sour cream until smooth. Then fold this creamy mixture into the thickened enchilada sauce, blending well to create a rich, tangy sauce base.
- Prepare Green Chiles: Drain the canned roasted green chiles completely and carefully remove the seeds to reduce any extra heat and bitterness.
- Layer Casserole: Begin by layering half of the green chiles evenly across the bottom of the prepared casserole dish. Add half of the shredded chicken over the chiles, then pour 1 1/2 cups of the creamy sauce mixture on top. Sprinkle 1 cup of the grated mozzarella cheese over the sauce. Repeat these layers once more: green chiles, chicken, sauce, and cheese.
- Bake: Place the casserole uncovered in the preheated oven and bake for about 40 minutes, or until the casserole is bubbling hot and the cheese is melted and starting to brown on top.
- Let Sit and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set. Then cut into portions and serve hot.
Notes
- You can adjust the heat level by choosing mild or medium green chile enchilada sauce, or adding some of the chile seeds back in if you prefer spicier.
- For a richer dish, consider substituting half of the mozzarella with a blend of cheddar or Monterey Jack cheese.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- To make shredding faster, you can cook the chicken breasts in a pressure cooker or Instant Pot instead of simmering.
- This casserole is great served with a side of Mexican rice or a fresh green salad.
