This Green Chili Chicken Casserole is the best Mexican casserole ever! I could eat it for breakfast, lunch, and dinner until it is gone. Not only is this casserole gluten-free but it is also free from added sugar, making it a healthy family meal. It has only a few ingredients which makes this a simple casserole and easy to put together on those busy weeknights. It is also a meal that you can make ahead and even freeze in advance.
Are you a fan of Mexican food? It is by far my favorite. This dish has just a bit of spice to give it flavor, though it is not too much for the person who can’t handle spice. This is a family favorite of mine.
Green Chili Chicken Casserole has only six total ingredients, seven if you include the tomatoes which are optional. Here are the ingredients that you will need.
- Chicken– you can bake this or grill this in advance. Cut into bite-size pieces.
- Onions– I love onions in casseroles. This adds so much flavor and texture.
- Corn tortillas– if you want this casserole to be gluten-free, make sure you get gluten-free tortillas.
- Plain greek yogurt– you can make this with yogurt or sour cream. Both are delicious.
- Colby Jack Cheese – this is my favorite cheese to use but Monterey jack is delicious as well.
- Hatch Green Chili Enchilada Sauce – This is the kind I use.
- Tomatoes – these are optional, I use them for the topping.
How to make this delicious Green Chili Chicken Casserole
First, bake the chicken breasts in the oven at 375 degrees for 50 minutes. After baking the chicken breasts, cut them into bite-size pieces. Mix in a bowl with diced onions and plain greek yogurt and about 1/4th of a can of green enchilada sauce.
Next, take a 9×13 baking dish and spread a small layer of sauce on the bottom to prevent the tortillas from sticking. Continue by cutting the tortillas into strips and putting a layer on top of the sauce. Spread a layer of the chicken mix on top of this and cover it with a thin layer of cheese and sauce. Repeat one or two more times depending on how many layers will fit. On the last layer top with sauce and then cheese. I like to cover my casserole and bake it at 375 degrees for about 50 minutes or until it is bubbling and the cheese has melted. Then, remove from the oven and let sit for a few minutes and then serve and enjoy! Last but not least top with tomatoes and extra greek yogurt or sour cream to add to the deliciousness of this dish!
I am sure that you will LOVE this casserole!
It is:
- Easy to make
- Delicious to eat
- The perfect amount of spice
- A perfect Mexican dish
Dessert?? Try Healthy Peanut Butter Oatmeal Bars!
Green Chili Chicken Casserole
Equipment
- 9×13 Casserole Dish
Ingredients
- 3 large Chicken Breasts
- 2 cans Hatch's Green Chili enchilada sauce
- 1 Onion
- 2/3 cup Plain Greek Yogurt or sour cream
- 13 Gluten-Free Corn Tortillas Cut into strips
- 3 cup Colby Jack Cheese
Instructions
- 1. Cook chicken breasts and chop them into bite-size pieces.2. Chop onion3. Mix together 1/2 can of green chili, onions, chicken breasts, and 1/3 cup of greek yogurt in a bowl.4. On the bottom of the 9×13 baking dish put a layer of green chili from the remaining can to help the tortillas not to stick.5. Cut corn tortillas into strips and lay them on top of green chili at the bottom of the baking dish.6. Pour the chicken and green chili mixture over the corn tortilla strips.7. Grate Cheese and put a layer on top of the chicken mixture.8. Add another corn tortilla strip layer on top and add the remaining chicken/ green chili mixture and another layer of cheese. 9. Top with one last layer of tortillas and mix the remaining green chili with the remaining greek yogurt. Cover the tortillas with the green chili/yogurt mixture and the remaining cheese.10. Bake at 375 degrees for 40 min or until hot and the cheese is melted. Use sour cream or greek yogurt to garnish. Along with chopped tomatoes.
Blessings to you!
Danelle
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