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
Scale
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.
