Green Chile Chicken Enchilada Casserole
Try this Green Chile Chicken Enchilada Casserole recipe, or contribute your own.
Try this Green Chile Chicken Enchilada Casserole recipe, or contribute your own.
- 1 1/2 cups shredded cheddar cheese divided
- 1/4 easpoongarlic powder
- 1/8 easpoonpepper
- 1/4 easpoonsalt
- 3 cups cooked shredded chicken (i use a rotisserie chicke
- 2 cups cooked rice (i use minute rice)
- 1 1/2 cups shredded pepper jack cheese divided
- 1 can (10 ounces) green enchilada sauce
- 1/2 easpoonsalt
- 1/4 easpoononion powder
- 1/3 upsour cream
- 1/2 easpooncumin
- 3/4 upchicken broth
- 1/2 upmilk
- 1/4 upflour
- Carbohydrate 3.8808 g
- Cholesterol 384.12 mg
- Fat 125.5716 g
- Fiber 0 g
- Protein 97.7724 g
- Saturated Fat 79.51284 g
- Serving Size 1 1 (396g)
- Sodium 2290.86 mg
- Sugar 3.8808 g
- Trans Fat 6.49242000000001 g
- Calories 1536 calories
Step-by-step
- Preheat oven to 350 degrees F.
- In a small saucepan, bring chicken broth, onion powder, garlic powder, salt and pepper to a simmer.
- In a separate bowl, whisk together the milk and flour.
- Add the flour mixture into the saucepan with the chicken broth mixture and whisk continuously over low heat.
- Continue to simmer and whisk until the mixture is smooth and thick, about 5 minutes.
- Set mixture aside.
- In a large bowl add the shredded chicken, cooked rice, sour cream, ½ cup of each of the cheeses, the cooked chicken broth mixture, salt, cumin and green enchilada sauce.
- Season with salt and pepper to taste if desired.
- Pour into a casserole dish (I use one that is just smaller than a 9x13).
- Spread remaining cheeses on top and bake for 15 to 20 minutes or until bubbly and cheese is melted.
Green Chile Chicken Enchilada Casserole: A Weeknight Wonder
Life as a working mom is a whirlwind of early mornings, packed lunches, after-school activities, and the ever-present challenge of putting a delicious and healthy dinner on the table. There are nights when takeout seems like the only option, but honestly, who wants to spend their precious free time waiting in line or dealing with greasy leftovers? That's where recipes like this Green Chile Chicken Enchilada Casserole come in – a lifesaver for busy families. It's hearty, flavorful, and best of all, incredibly easy to make.
This casserole isn't just a quick weeknight meal; it's also incredibly versatile. I often use leftover rotisserie chicken to cut down on prep time, and I've experimented with different types of rice and cheese, adapting it to what I have on hand. The beauty of this recipe is its flexibility – you can truly make it your own. Sometimes, I add a sprinkle of diced green chilies for an extra kick, and other times, I’ll add some black beans for extra protein and fiber. One thing remains consistent: the comforting, cheesy goodness that always seems to satisfy my family and myself. The aroma alone while it bakes fills our kitchen with warmth, instantly transforming a potentially stressful evening into a moment of cozy anticipation.
One of my favorite things about this dish is how well it freezes. I often double the recipe, making one for dinner and freezing the other for a future night when I'm even more short on time. This is a great way to ensure you always have a delicious, homemade meal on hand, saving precious time and energy. It reheats beautifully, too – either in the oven or in the microwave.
Beyond the convenience, this casserole is a fantastic way to bring a little bit of sunshine to even the busiest of days. The vibrant green enchilada sauce and the creamy, melted cheeses create a visually appealing dish that is as pleasing to the eye as it is to the palate. It's the kind of dish that brings a smile to my face, not just because it's delicious but because it represents a successful juggle of work, family, and the simple pleasure of sharing a good meal together.
This Green Chile Chicken Enchilada Casserole is more than just a recipe; it's a symbol of my commitment to providing healthy and delicious meals for my family without sacrificing my time and energy. It's a testament to the fact that even in the midst of the chaos of daily life, there's always room for a little bit of culinary creativity and comforting deliciousness. So, next time you’re feeling overwhelmed by the weeknight dinner dilemma, remember this simple, adaptable, and undeniably satisfying casserole. It’s a recipe that has become a staple in my kitchen, and I hope it finds a place in yours, too.
Tips and variations:
- Use different types of cheese: Monterey Jack, Colby Jack, or even a Mexican blend would be delicious.
- Add extra vegetables: Diced bell peppers, onions, or corn would complement the flavors nicely.
- Spice it up: Add a pinch of cayenne pepper or some diced jalapeños for extra heat.
- Make it vegetarian: Substitute the chicken with black beans or another vegetarian protein source.
- Prepare ahead: Assemble the casserole the night before and bake it in the morning or when you’re ready to eat it.
This casserole is a testament to the power of simple ingredients combined with a touch of creativity. It’s a recipe that truly embodies the spirit of home-cooked meals – delicious, satisfying, and effortlessly comforting.
