Skillet Green Chile Chicken Enchilada Casserole
Green chile chicken enchilada casserole cooks up entirely in one skillet and is the easiest weeknight dinner! Load this flavorful skillet up with all your favorite enchilada toppings.
Servings 6 servings
Calories 439kcal
Ingredients
- 3 cups shredded cooked chicken
- 1 can (15 oz) sweet corn, drained
- 4 oz cream cheese, softened
- 1/4 cup sour cream
- 2 (4 oz) cans green chiles, drained
- 2 (10 oz) cans green enchilada sauce, divided
- 12-15 (6-inch) corn tortillas
- 3 cups shredded colby jack cheese
- Fresh cilantro, sliced avocado, diced tomatoes, and sour cream for serving
Instructions
- Preheat oven to 400F. Lightly grease a 9-inch oven-safe skillet. Set aside.
- In a medium bowl, combine chicken, corn, cream cheese, sour cream, green chiles, and 1/4 cup green enchilada sauce until evenly combined.
- Pour about 1/2 cup enchilada sauce in the bottom of skillet. Top with 4-5 corn tortillas, 1/3 of chicken mixture, 1/2 cup enchilada sauce, and 1/3 of cheese. Repeat layers twice more ending with cheese.
- Bake casserole at 375F 25-30 minutes until cheese is melted and filling is bubbly. Optionally, broil under high 1-2 minutes to brown cheese.
- Allow casserole to stand 10 minutes before serving with fresh cilantro, avocado, tomatoes, and sour cream on top. Enjoy!
Nutrition
Serving: 1medium slice | Calories: 439kcal | Carbohydrates: 38.2g | Protein: 28.7g | Fat: 18.7g | Saturated Fat: 8.8g | Cholesterol: 91mg | Sodium: 932mg | Potassium: 304mg | Fiber: 3.8g | Sugar: 4.4g | Calcium: 176mg | Iron: 2mg