Green Enchilada Casserole

There’s something truly special about the Green Enchilada Casserole that brings back fond memories of family gatherings and cozy weeknights. I remember the first time I made this dish; my friends and I were craving something hearty yet comforting, and this casserole hit the spot perfectly. It’s filled with layers of vibrant flavors, from the smoky roasted peppers to the creamy cheese, all enveloped in a rich sauce that wraps around every delicious bite. It might have started as a simple weeknight dinner idea, but it quickly turned into a favorite that everyone requests when they visit. Whether it’s a casual dinner or a festive occasion, this dish never fails to impress.

Green Enchilada Casserole Ingredients

The ingredients for the Green Enchilada Casserole work together beautifully to create a dish that’s not only satisfying but also bursting with flavor. Each component plays a crucial role in building the rich, layered experience that enchiladas are known for. The balance of fresh vegetables, creamy textures, and seasoned chicken makes this casserole a standout.

• 12 Poblano peppers (or a large can of roasted chiles, 1 lb) – Smoky and flavorful, poblano peppers are the perfect base for the sauce.
• 2 lbs Tomatillos (husks removed) – These add a delightful tang and brightness to the dish.
• 3 to 4 Serrano peppers (stems removed) – For those who like a bit of heat, serranos bring a spicy kick.
• 1 large White onion (cut into thick slices) – Adds sweetness and depth to the sauce.
• 6 cloves Garlic (sliced in half, lengthwise) – A must-have for flavor; garlic enhances everything.
• ½ cup Cilantro (fresh, roughly chopped) – Freshness in every bite, cilantro brings a pop of color and flavor.
• ¼ cup Vegetable oil – Used for sautéing and adds richness.
• 4 cups Chicken broth (or vegetable broth) – The base of the sauce, offering moisture and flavor.
• 1½ cups Mexican crema (or half and half) – Adds creaminess that makes the casserole luscious.
• 1½ teaspoons Kosher salt – Essential for seasoning.
• ½ teaspoon Black pepper – For a subtle spice.
• Vegetable oil (for quick-frying tortillas) – Helps to soften the tortillas for easy assembly.
• 18 Corn tortillas – The heart of the casserole, they soak up all the flavors.
• 4 cups Rotisserie chicken (2 chickens, meat removed and chopped) – The star protein, making it hearty and nourishing.
• Salt and pepper – To taste, seasoning is key!
• 4 cups Shredded cheese (cheddar and/or Monterey Jack) – For that gooey, melted topping.
• 2 tablespoons Cilantro (chopped, for garnish) – Fresh garnish to finish the dish.
• Pico de gallo or salsa, for serving – A fresh complement to the rich casserole.
• Sour cream or Mexican crema, for serving – Adds a wonderful creaminess on top.

Recipe Directions for Green Enchilada Casserole

Making the Green Enchilada Casserole is an enjoyable process that fills your kitchen with mouthwatering aromas. Each step brings you closer to enjoying a hearty meal that’s packed with flavor. Let’s dive into the delicious directions!

1. Start by turning your broiler to HIGH and positioning the top rack about six inches from the heating element. This will set the stage for roasting our poblano peppers. Place the peppers on a baking pan and slide them onto the rack. Roast them for about ten minutes, turning them occasionally, until they start to blacken. You want them charred in places but not completely burned – just the right amount of smokiness!
2. Once roasted, transfer the peppers into a heat-proof bowl and cover it with plastic wrap. Let them sit for about fifteen minutes. This step helps steam the peppers, making it easier to remove the skin. After they’ve cooled, use your fingers to peel off the charred skin, and be careful while removing the stem and seeds. Set these beautiful peppers aside.
3. Now, let’s turn our attention to the other veggies. Position a rack about six inches under the broiler again and turn it to HIGH. Place tomatillos, serrano peppers, onion slices, and garlic on a baking pan. Roast them until they’re slightly charred, which should take about ten to twelve minutes. You’re looking for a nice, roasted flavor that will enhance our sauce.
4. Carefully transfer the roasted veggies into a blender or food processor. Add cilantro and blend everything together until smooth, which should take about thirty seconds. This will create the base of your sauce, so make sure it’s well-blended.
5. In a large saucepan, heat vegetable oil over medium heat. Pour in the roasted tomatillo mixture and cook while stirring often for about three to five minutes. Then add the chicken broth and allow it to simmer until it thickens enough to coat the back of a spoon, which will take approximately twenty minutes.
6. Remove the saucepan from heat and stir in the Mexican crema, salt, and black pepper. This creamy addition is what makes the sauce incredible and rich. Set it aside for now as we prepare the tortillas.
7. Preheat your oven to 350°F. While it’s heating, heat one tablespoon of vegetable oil in a medium-sized skillet over medium heat. Take each corn tortilla and carefully dip it into the hot oil, flipping it immediately. Just a quick pass is all you need; let it rest on a paper towel-lined plate to absorb excess oil. Repeat this step for all tortillas; this process makes them pliable and ready for layering.
8. In a 9×13” baking dish, spread about a quarter of the sauce across the bottom. Start layering the tortillas, using four whole ones and cutting one in half to fill in the gaps. Add another layer of sauce, followed by half of the chicken, a sprinkle of salt, one-third of the cheese, and half of the roasted poblanos. Repeat this layering process until you’ve used all the ingredients, finishing with a final layer of tortillas, sauce, and cheese on top.
9. Now, it’s time for baking! Place the casserole in the oven and bake for twenty-five to thirty minutes, or until the top is lightly browned and bubbly. Let it rest for five to ten minutes before slicing. This resting time helps everything settle, making it easier to serve.
10. To finish, garnish your beautiful casserole with chopped cilantro and serve alongside pico de gallo and sour cream (or Mexican crema) for that extra burst of flavor. Enjoy your homemade Green Enchilada Casserole!

Tips for Success

To ensure your Green Enchilada Casserole turns out perfectly every time, here are some tried-and-true tips:

• Storage: Leftovers can be stored in the fridge for five to seven days. Ensure it’s covered to maintain freshness.
• Freezing: This casserole freezes well for up to three months. Just make sure to cover it tightly before freezing.
• Pairing: Serve with a side of fresh salad or Mexican rice for a complete meal.
• Spice it up: If you enjoy more heat, consider adding extra serrano peppers or a dash of hot sauce to the sauce.
• Vegetable variation: Feel free to include additional veggies like spinach or bell peppers for added nutrition.

What Goes Well With This Green Enchilada Casserole

The Green Enchilada Casserole is a versatile dish that complements various sides and occasions wonderfully. Here are some suggestions:

• Mexican rice: A perfect pairing, the flavors of the rice enhance the overall meal experience.
• Refried beans: Creamy refried beans provide a delightful contrast and add heartiness to the plate.
• Fresh salad: A crisp salad with lime dressing offers a refreshing balance to the richness of the casserole.
• Guacamole: The creaminess of guacamole works beautifully on the side or as a topping.
• Occasional servings: This casserole excels as a satisfying dinner or during festive occasions such as Cinco de Mayo.

FAQ

Conclusion

The Green Enchilada Casserole is truly a delightful dish that brings comfort and warmth to the table. With its layers of flavor and creamy textures, it’s no wonder it has become a beloved recipe in many homes. I encourage you to give it a try and share it with your family and friends. You’ll find it’s the perfect dish for any occasion, and I guarantee it will quickly become a favorite!

Green Enchilada Casserole

The ultimate comfort food, this Green Enchilada Casserole is creamy, cheesy, and filled with layers of vibrant flavors. A perfect easy weeknight dinner for the whole family, it will surely satisfy your cravings and has everyone asking for seconds!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 2 hours hrs

Servings: 10 servings

Course: Dinner

Cuisine: Mexican

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 12 pieces Poblano peppers Or a large can of roasted chiles (1 lb)
• 2 lbs Tomatillos Husks removed
• 3 to 4 pieces 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
• to taste Vegetable oil For quick-frying tortillas
• 18 pieces Corn tortillas
• 4 cups Rotisserie chicken 2 chickens, meat removed and chopped
• to taste Salt and pepper
• 4 cups Shredded cheese Cheddar and/or Monterey Jack
• 2 tablespoons Cilantro Chopped, for garnish
• Pico de gallo For serving
• Sour cream Or Mexican crema, for serving

Equipment

• 9"x13" baking dish

Method

 

1. Start by turning your broiler to HIGH and positioning the top rack about six inches from the heating element. This will set the stage for roasting our poblano peppers. Place the peppers on a baking pan and slide them onto the rack. Roast them for about ten minutes, turning them occasionally, until they start to blacken. You want them charred in places but not completely burned – just the right amount of smokiness.
2. Once roasted, transfer the peppers into a heat-proof bowl and cover it with plastic wrap. Let them sit for about fifteen minutes. This step helps steam the peppers, making it easier to remove the skin. After they’ve cooled, use your fingers to peel off the charred skin, and be careful while removing the stem and seeds. Set these beautiful peppers aside.
3. Now, let’s turn our attention to the other veggies. Position a rack about six inches under the broiler again and turn it to HIGH. Place tomatillos, serrano peppers, onion slices, and garlic on a baking pan. Roast them until they’re slightly charred, which should take about ten to twelve minutes. You’re looking for a nice, roasted flavor that will enhance our sauce.
4. Carefully transfer the roasted veggies into a blender or food processor. Add cilantro and blend everything together until smooth, which should take about thirty seconds. This will create the base of your sauce, so make sure it’s well-blended.
5. In a large saucepan, heat vegetable oil over medium heat. Pour in the roasted tomatillo mixture and cook while stirring often for about three to five minutes. Then add the chicken broth and allow it to simmer until it thickens enough to coat the back of a spoon, which will take approximately twenty minutes.
6. Remove the saucepan from heat and stir in the Mexican crema, salt, and black pepper. This creamy addition is what makes the sauce incredible and rich. Set it aside for now as we prepare the tortillas.
7. Preheat your oven to 350°F. While it’s heating, heat one tablespoon of vegetable oil in a medium-sized skillet over medium heat. Take each corn tortilla and carefully dip it into the hot oil, flipping it immediately. Just a quick pass is all you need; let it rest on a paper towel-lined plate to absorb excess oil. Repeat this step for all tortillas; this process makes them pliable and ready for layering.
8. In a 9x13” baking dish, spread about a quarter of the sauce across the bottom. Start layering the tortillas, using four whole ones and cutting one in half to fill in the gaps. Add another layer of sauce, followed by half of the chicken, a sprinkle of salt, one-third of the cheese, and half of the roasted poblanos. Repeat this layering process until you’ve used all the ingredients, finishing with a final layer of tortillas, sauce, and cheese on top.
9. Now, it’s time for baking! Place the casserole in the oven and bake for twenty-five to thirty minutes, or until the top is lightly browned and bubbly. Let it rest for five to ten minutes before slicing. This resting time helps everything settle, making it easier to serve.
10. To finish, garnish your beautiful casserole with chopped cilantro and serve alongside pico de gallo and sour cream (or Mexican crema) for that extra burst of flavor. Enjoy your homemade Green Enchilada Casserole!

Notes

• Tip 1: Leftovers can be stored in the fridge for five to seven days. Ensure it’s covered to maintain freshness.
• Tip 2: This casserole freezes well for up to three months. Just make sure to cover it tightly before freezing.
• Tip 3: Serve with a side of fresh salad or Mexican rice for a complete meal.
• Tip 4: If you enjoy more heat, consider adding extra serrano peppers or a dash of hot sauce to the sauce.
• Tip 5: Feel free to include additional veggies like spinach or bell peppers for added nutrition.

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