Southwestern Recipes

Green Chile and Chicken Enchilada Casserole

Green Chile and Chicken Enchilada Casserole recipe


  • 4 cups cooked, shredded chicken
  • 6 tablespoons butter
  • 2/3 cup milk
  • 2/3 cup all-purpose flour
  • 2/3 cup chicken broth
  • 1 teaspoon salt
  • 2 cups sour cream
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cumin
  • 8 ounces diced green chiles
  • 1 yellow onion, diced
  • 3 cups Cheddar cheese, shredded
  • 12 small corn tortillas, cut into equal strips
  • Green onion, sliced (garnish)
  • Ripe olives, sliced (garnish)


  1. Heat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking dish.
  2. Using a large saucepan, melt the butter; add the flour and cook for one minute, whisking constantly.
  3. Stir in the chicken broth, then the milk and continue to whisk.
  4. Add salt, pepper and cumin.
  5. Remove from the heat and stir in the sour cream, onions and green chiles.
  6. Line the baking dish with half of the tortilla strips, top with half of the shredded chicken and half of the shredded cheese. Pour a layer of the sauce over the top and spread evenly.
  7. Repeat with the other half of the tortilla chips, the shredded chicken and shredded cheese.
  8. Top with the remaining sauce and smooth out.
  9. Sprinkle with a little of the shredded cheese.
  10. Bake for 45 minutes, until golden and bubbly.
  11. Garnish with chopped green onion and sliced ripe olives.


Photo credit: 12173219@N05/6946055436 / CC BY

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