Description
This Green Chile and Chicken Mock Enchilada Casserole is a flavorful and easy-to-make dish that combines tender shredded chicken with creamy cheeses, green chiles, and zesty salsa verde. Perfect for a comforting weeknight dinner or a crowd-pleasing meal.
Ingredients
Scale
For the Casserole:
- 2 cups cooked shredded chicken
- 1 can (4 oz) diced green chiles
- 1 cup sour cream
- 1/2 cup cream cheese (softened)
- 1/2 cup salsa verde
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 1/2 cups shredded Monterey Jack cheese (divided)
- 6 low-carb tortillas (or regular if preferred)
- Chopped cilantro and sliced green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Mix the filling: In a large bowl, combine the shredded chicken, green chiles, sour cream, cream cheese, salsa verde, cumin, garlic powder, salt, and 1 cup of shredded cheese.
- Layer the casserole: Cut or tear the tortillas into bite-sized pieces. Grease a 9×13-inch baking dish and layer half of the tortilla pieces on the bottom. Spread half of the chicken mixture over the tortillas. Repeat with remaining tortillas and chicken mixture.
- Add cheese and bake: Sprinkle the remaining 1/2 cup of cheese over the top. Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10–15 minutes until bubbly and golden.
- Serve: Let cool for 5 minutes before serving. Garnish with cilantro and green onions if desired.
Notes
- Use rotisserie chicken for a quick shortcut.
- This casserole is versatile and can be made with leftover turkey or cooked ground chicken.
- For a spicier kick, add jalapeños or use a hot green chile salsa.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 410
- Sugar: 3g
- Sodium: 590mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 95mg
