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Cheesy Green Chile Chicken Enchilada Casserole
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Cheesy, baked chicken enchilada casserole with roasted green chiles - perfect comfort food for cozy nights.
Ingredients:
  • 2 tablespoons salted butter
  • 4 jalapeno peppers, divided, or to taste
  • 3 poblano peppers, divided, or to taste
  • 3 skinless, boneless chicken breasts, cut into large chunks
  • 0.5 lime
  • 1 (28 ounce) can green enchilada sauce (such as El Paso®)
  • 10 corn tortillas
  • 2 cups shredded Mexican cheese blend
  • 1 tablespoon chopped fresh cilantro, or to taste
Instructions:
  • In a large skillet over medium heat, melt butter. Roughly chop 1 jalapeno pepper and 1 poblano pepper, then add to the skillet with chicken and garlic. Squeeze lime over the mixture and add lime rind. Cover and cook for 20 to 25 minutes, stirring occasionally, until chicken is cooked through. Remove from heat and allow to cool.
  • Set the oven rack 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil and place the rest of the jalapeno and poblano peppers on it.
  • Broil peppers until blackened and blistered, 5 to 8 minutes, then reduce oven temperature to 375 degrees F (190 degrees C).
  • Dice the cooked chicken and transfer it to a bowl. Mix in the hot peppers, cover, and allow to steam for 10 minutes. Peel and seed the peppers, then slice them.
  • Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch pan. Arrange 5 tortillas on top. Add half of the sliced poblano and jalapeno peppers, followed by half of the chicken and Mexican cheese. Drizzle half of the remaining enchilada sauce over the cheese layer. Repeat the layers. Finish with a sprinkle of chopped cilantro.
  • Bake in the oven until the cheese is gooey and golden brown, for approximately 25 minutes.

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