Green Enchilada Casserole with Chicken

A straight-on view of a square slice of green enchilada casserole topped with chopped tomatoes and cilantro.

Green Enchilada Casserole with Chicken

Course: Entree

Cuisine: American / TexMex

Prep Time: 30

Cook Time: 1 30

Resting Time: 10

Total Time: 2 10

Servings:

Calories: 547kcal

Author: Kris Longwell

This casserole is the ultimate in Tex-Mex/Mexican comfort food. You can take shortcuts and use canned roasted chiles and even green enchilada sauce, if desired. You can even use crushed corn tortilla chips in place of the corn tortillas, or go with flour tortillas! And, the recipe can easily be cut in half.

Print Recipe

Equipment

9"x13" baking dish

Ingredients

12 poblano peppers Or a large can of roasted chiles (1 lb)

For the Green Chili Sauce

2 lbs tomatillos husks removed
3 to 4 serrano peppers stems removed
1 large white onion cut into thick slices
6 cloves garlic slice in half, lengthwise
½ cup cilantro fresh, roughly chopped
¼ cup vegetable oil
4 cups chicken broth or vegetable broth
1½ cups Mexican crema or half and half
1½ teaspoon Kosher salt
½ teaspoon black pepper

For Assembling the Casserole

vegetable oil for quick-frying tortillas
18 corn tortillas
4 cups rotisserie chicken 2 chickens, meat removed and chopped
Salt and pepper
4 cups shredded cheese cheddar and/or Monterey Jack
2 tablespoon cilantro chopped, for garnish
pico de gallo or salsa, for serving
sour cream or Mexican crema, for serving

Instructions

Do Ahead - Roast the Peppers

Turn your broiler to HIGH and place the top rack 6 inches from the heating element.
12 poblano peppers
Place the peppers on a baking pan and put on the rack. Roast for about 10 minutes, turning the peppers once they start to blacken. The peppers will be charred in places but not completely burned.
Put the peppers in a heat-proof bowl and cover with plastic wrap for 15 minutes.
Remove the peppers from the bowl and when cool enough to handle, use your fingers to pull the skin away. Use a knife to remove the stem and then cut open the pepper, and remove the pod of seeds. Repeat with all peppers. Set aside.

Make the Green (Verde) Sauce

Position a rack 6 inches under the broiler in your oven. Turn the broiler to HIGH.
Place the tomatillos, serrano peppers, onion slices, and garlic on a baking pan or dish. Place on the rack under the broiler and roast until slightly charred, about 10 to 12 minutes.
2 lbs tomatillos, 3 to 4 serrano peppers, 1 large white onion, 6 cloves garlic
Carefully transfer the roasted vegetables to a blender (or food processor). Add the cilantro and blend until smooth, about 30 seconds.
½ cup cilantro
Heat the oil (2 tbsp) in a large saucepan over medium heat. Add the tomatillo mixture and cook, stirring often, for about 3 to 5 minutes. Add the broth and simmer until the sauce is thick enough to coat the back of a spoon, about 20 minutes.
¼ cup vegetable oil, 4 cups chicken broth
Remove from heat and stir in the cream, 1½ teaspoon of salt and ½ teaspoon black pepper. Set aside.
1½ cups Mexican crema, 1½ teaspoon Kosher salt, ½ teaspoon black pepper

Assemble the Casserole

Heat oven to 350°F.
Heat 1 tablespoon vegetable oil in a medium-sized skillet over medium heat. Carefully pass a tortilla through the hot oil, flipping immediately. Place on a paper towel-lined plate. Repeat with remaining tortillas. Each tortilla should only be in the oil for a few seconds. Use a spatula, or two forks to handle the tortillas.
18 corn tortillas, vegetable oil
Use a ladle to spread about a quarter of the sauce across the bottom of a 9x13" baking dish. Add a layer of tortillas (4 whole tortillas and then another one cut in half. See video for reference). Add another layer of sauce. Place half of the chicken over the sauce. Sprinkle salt over the chicken (unless it is already salted). Top with one-third of the cheese and half of the roasted poblanos. Add another layer of tortillas, and then a layer of sauce, the rest of the chicken, and the rest of the poblanos. Top with one more layer of tortillas, a final layer of sauce, and then cheese.
4 cups rotisserie chicken, Salt and pepper, 4 cups shredded cheese
Bake the casserole for 25 to 30 minutes, or until lightly browned on top and bubbly. Let rest for 5 to 10 minutes before slicing. Garnish with chopped cilantro, and passed pico de gallo and sour cream (or Mexican crema).
pico de gallo, sour cream, 2 tablespoon cilantro

Video

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.

To roast your own chicken, lightly brush two chicken bone-in, skin-on chicken breasts with olive oil and then season with salt and pepper. Roast in a 350°F for 40 minutes, or until an internal temperature of 165°F is reached. Let cool and then pull the meat from the bone and either chop or shred.

Quick-frying the corn tortillas makes them pliable and gives them the authentic enchilada taste. However, you can wrap them in a lightly damp paper towel and then place them in the microwave and cook on HIGH for 30 seconds to one minute. This will make them pliable.

Leftovers will keep (covered) in the fridge for 5 to 7 days. Reheat (covered with foil) in a 350°F oven for 20 to 30 minutes. The casserole can be frozen for up to 3 months.

Nutrition