Green Enchilada Casserole
A hearty and flavorful dish, this Green Enchilada Casserole blends tender shredded chicken, seasonal vegetables, and bold spices with tangy green enchilada sauce and a rich blend of cheeses. Layers of tortillas create a comforting texture, making this an ideal weeknight meal or casual gathering entrée.
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Servings: 6
Ingredients
- 1/4 cup freshly squeezed lime juice
- 4 oz chopped Hatch green chiles
- 12 grain-free tortillas such as Siete
- 6 oz shredded pepper jack cheese divided
- 32 oz green enchilada sauce divided
- 1/2 tablespoon avocado oil
- Salt and ground black pepper to taste
- 1/2 cup plain whole milk Greek yogurt
- 4 oz shredded Monterey Jack cheese
- 1 small yellow onion diced
- 1 teaspoon ground cumin
- 1 zucchini finely diced
- 1/4 teaspoon crushed red pepper flakes
- 4 cloves garlic minced
- 4 cups cooked shredded chicken breast (e.g., rotisserie chicken)
For Serving and Garnish
- Sliced jalapeño
- Sliced avocado
- Chopped cilantro
- Diced red onion
- Lime wedges
- Sour cream or additional Greek yogurt
Instructions
- Preheat the oven to 400°F. Lightly grease a 9×13-inch baking dish with avocado oil and set aside.
- In a large skillet over medium-high heat, warm the avocado oil. Add the diced onion, minced garlic, and diced zucchini. Sauté until softened and fragrant, then remove from heat.
- In a large mixing bowl, combine the sautéed vegetables with shredded chicken, Greek yogurt, lime juice, 1 cup of enchilada sauce, 4 oz of the pepper jack cheese, Hatch chiles, cumin, crushed red pepper flakes, salt, and pepper. Stir until evenly blended.
- Spread 1/3 cup of the green enchilada sauce across the bottom of the prepared baking dish. Arrange 4 tortillas over the sauce, overlapping slightly to form a complete layer. Spoon a generous cup of the chicken mixture over the tortillas and spread evenly. Drizzle another 1/3 cup of enchilada sauce over the filling.
- Repeat the layering process twice more: tortillas, filling, then sauce—ending with the remaining chicken mixture on top.
- Pour the remaining enchilada sauce over the final layer and top evenly with the reserved 2 oz of pepper jack cheese and the Monterey Jack cheese.
- Bake uncovered in the preheated oven for 20–25 minutes, or until the cheese is melted, bubbling, and lightly golden.
- Garnish as desired with chopped cilantro, diced red onion, avocado slices, jalapeños, lime wedges, and a dollop of sour cream or Greek yogurt.
Notes
This dish works well with pre-cooked rotisserie chicken for convenience, and can be made ahead and refrigerated before baking. Adjust spice levels by modifying the amount of crushed red pepper and jalapeño used for garnish.