Green Chile Chicken Casserole

I love the flavor of green enchiladas, but sometimes I don't love rolling all the tortillas, lol! Here is a casserole that gives that great, tangy flavor, but in much less time. Garnish with sour cream, if you like. Mexican rice and borracho beans are great sides for this Tex-Mex family meal.

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 420 Calories

Ingredients

• salt and ground black pepper to taste
• 1 cup chicken broth
• 1 jalapeno pepper, seeded and minced
• 2 teaspoons chili powder
• 2 cloves garlic, peeled
• 12 corn tortillas
• 1 cooking spray
• ½ cup chopped cilantro
• 2 cups shredded Monterey Jack cheese, divided
• 1 ½ pounds boneless, skinless chicken thighs, cooked
• 1 (28 ounce) can tomatillos, drained
• 2 (4 ounce) cans mild chopped green chile peppers
• 1 bunch green onions, trimmed and cut into 3-inch lengths

Recipe Instructions

Step 1

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Chop cooked chicken thighs into small pieces and place in a medium mixing bowl. Stir 1/2 cup Monterey Jack cheese and chili powder into the chicken.

Step 3

Combine tomatillos, chile peppers, green onions, cilantro, jalapeno, and garlic in the bowl of a food processor. Process until pureed, about 3 minutes. Add chicken broth and pulse to mix. Season with salt and pepper.

Step 4

Cut tortillas in half and place directly on the hot oven racks. Heat for 2 to 3 minutes. Carefully remove tortillas and set aside.

Step 5

Place 1 cup of the green sauce on the bottom of the prepared baking dish. Layer 1/2 of the tortillas over the sauce. Add 1/2 of the chicken mixture. Spoon 1/2 of the remaining green sauce over the chicken, then sprinkle on 1/2 of the remaining cheese. Repeat the layers of tortillas, chicken mixture, green sauce, and cheese.

Step 6

Bake in the preheated oven until the cheese is melted and the sauce is bubbly, about 20 minutes.