Description
This Green Chile Chicken Enchilada Casserole is a comforting, flavorful dish that combines shredded chicken, cooked rice, and a creamy green enchilada sauce mixture, topped with melted pepper jack and cheddar cheeses. Perfect for a quick weeknight dinner, this casserole bakes to bubbly, cheesy perfection in just 40 minutes.
Ingredients
Scale
Sauce Base
- 3/4 cup chicken broth
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup milk
- 1/4 cup flour
Main Mixture
- 3 cups cooked shredded chicken (rotisserie chicken recommended)
- 2 cups cooked rice (Minute Rice used)
- 1/3 cup sour cream
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 1 can (10 ounces) green enchilada sauce
- 3/4 cup shredded pepper jack cheese (divided)
- 3/4 cup shredded cheddar cheese (divided)
- 3/4 cup shredded pepper jack cheese (for topping)
- 3/4 cup shredded cheddar cheese (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the casserole.
- Make the Sauce: In a small saucepan, combine chicken broth, onion powder, garlic powder, salt, and pepper. Bring the mixture to a gentle simmer. Meanwhile, whisk together milk and flour in a separate bowl until smooth. Gradually add this flour mixture into the simmering broth mixture, whisking continuously over low heat until smooth and thickened, about 5 minutes. Set the sauce aside once thickened.
- Combine Filling Ingredients: In a large bowl, mix together shredded chicken, cooked rice, sour cream, 3/4 cup each of shredded pepper jack and cheddar cheeses, the thickened broth mixture, salt, cumin, and the entire can of green enchilada sauce. Adjust salt and pepper to taste if desired.
- Assemble the Casserole: Pour the combined mixture into a casserole dish slightly smaller than 9×13 inches. Evenly spread the remaining shredded pepper jack and cheddar cheeses on top of the casserole.
- Bake: Place the casserole dish in the preheated oven and bake for 15 to 20 minutes, or until the casserole is bubbly and the cheese on top is fully melted and slightly golden.
Notes
- Use a rotisserie chicken to save time and add great flavor.
- Minute Rice can be used for quick-cooking rice, but any cooked white rice will work.
- Feel free to adjust the amount of cheese to your preference.
- This casserole can be refrigerated and reheated; add a few extra minutes to baking time if baking cold.
- For extra heat, add diced green chilies or jalapeños to the mix.
