Emily Pineda’s Green Chile Chicken Enchilada Casserole
📜 Collection: General Archive | ✍️ Attribution: Emily Pineda | 📂 Category: Entrees A comforting, layered chicken enchilada casserole featuring tender chicken, cheese, and onions in a creamy green chile and mushroom soup sauce. Layered with lightly fried tortilla quarters and baked to bubbly perfection.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 20 mins | 45 mins | None | 6–8 Servings |
🔪 Key Equipment
- Casserole dish
- Large mixing bowl
- Saucepan
- Skillet
- Paper towels
- Whisk
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 2–3 Cups | Chicken | cooked and shredded |
| 2 Cans | Green Chile | None |
| 1 ½ Cups | Cheese | grated, plus more for topping |
| 1 Can | Mushroom Soup | None |
| ¼ Cup | Onion | chopped |
| 1 pkg | Tortillas | cut into quarters |
| 1 ½ Cups | Chicken Broth | None |
| As needed | Fat | for frying |
Instructions
Step 1: Prepare the Filling and Sauce
- Preheat oven to 350°F and grease a casserole dish. In a large bowl, combine the 2–3 cups cooked chicken, 2 cans green chile, 1/4 cup chopped onion, and 1 1/2 cups grated cheese.
- In a saucepan, heat 1 1/2 cups chicken broth and 1 can mushroom soup. Whisk and mix well until the sauce is completely smooth, hot, and steaming.
- Pour the hot soup mixture into the bowl with the chicken and cheese mixture, blending thoroughly until well combined.
Step 2: Fry Tortillas and Assemble
- Cut 1 package tortillas into quarters. In a separate skillet, quickly fry the tortilla quarters in hot fat for just a few seconds until lightly crisped but still pliable. Drain them on paper towels.
- In the greased casserole dish, create alternate layers of the fried tortillas and the chicken and sauce mixture.
- Top the final layer generously with additional grated cheese.
Step 3: Bake
- Cover the dish tightly with foil and bake at 350°F for 40 minutes.
- Uncover and bake for the final 5 minutes until the cheese is completely melted, bubbly, and golden brown around the edges.
💡 Make-Ahead & Storage: This casserole can be assembled a day in advance, covered, and stored in the refrigerator. Bake as directed, adding 5 to 10 minutes to the covered baking time if baking straight from the fridge.
Original Recipe Scan
