Green Chile Enchilada Casserole: A Comforting Layered Classic
Enjoy the ease of a layered bake that unites green chiles, beans, and sauce in every bite.
Green Chile Enchilada Casserole: All the Goodness of Enchiladas, Stacked
If you crave classic enchilada flavor but dread the prep of individually rolling each tortilla, green chile enchilada casserole offers all the taste with a fraction of the fuss. Layers of toasted tortillas, bold green chile sauce, plenty of melty cheese, and hearty fillings come together in a single pan for a warm, inviting meal that’s ideal for weeknights, potlucks, or any occasion calling for comfort food.
Why You’ll Love This Casserole
- Time-saving: No laborious rolling—just simple stacking and baking.
- Versatile: Easily adapt with your favorite proteins or vegetables.
- Make-ahead friendly: Assembles in advance for easy weeknight dinners or entertaining.
- Flavor-packed: Green chiles, smoky adobo, and gooey cheese create a craveable combination.
Ingredients
| Ingredient | Amount |
|---|---|
| Salted butter | 2 tablespoons |
| Yellow onion, diced | 1 medium |
| Green enchilada sauce (canned) | 15 ounces |
| Chopped green chiles (canned) | 7 ounces |
| Adobo sauce (from canned chipotles) | 1 tablespoon |
| Corn tortillas | 13 |
| Cheddar or cheddar-jack cheese, freshly grated | 4 cups |
| Frozen corn, thawed and patted dry | 10 ounces |
| Refried beans | 15 ounces |
| Pico de gallo (for topping) | to taste |
| Fresh cilantro, chopped (for topping) | to taste |
Tip: Use freshly grated cheese for the best melting, and try roasting your own chiles for extra flavor.
Step-By-Step Directions
- Preheat the oven to 375°F (190°C). Melt the butter in a 12-inch cast-iron skillet or oven-safe pan over medium-low heat. Add diced onion and cook, stirring occasionally, until golden brown and fragrant, about 8 minutes.
- Build the Sauce Base: Remove the skillet from the heat. Stir in green enchilada sauce, chopped green chiles, and adobo sauce. Scoop out all but 2 tablespoons of the mixture and set aside in a bowl.
- Layer the Casserole:
- Arrange 4 tortillas over the sauce left in the skillet so they overlap and reach the edges.
- Sprinkle 1¼ cups cheese and half the corn over the tortillas.
- Dollop half the refried beans in spoonfuls over the layer, then drizzle with ½ cup reserved green sauce.
- Add another 4 tortillas. Repeat the layering with 1¼ cups cheese, remaining corn, remaining beans, and ½ cup sauce.
- Finish with the remaining 5 tortillas, the last of the green sauce, and the rest of the cheese.
- Bake It: Cover the skillet with foil. Bake for 35 minutes, or until hot and bubbly. Remove foil and continue baking another 10 minutes so the top is set and lightly golden.
- Let Stand and Serve: Rest the casserole for about 10 minutes to make slicing easier. Top with fresh pico de gallo and plenty of chopped cilantro just before serving.
Make It Your Own: Tips & Variations
- Add Protein: Shredded rotisserie chicken, crumbled chorizo, or seasoned ground beef work well between the layers for a heartier dish.
- Vegetarian Delight: Skip the meat and bulk up with sautéed spinach, mushrooms, or black beans instead of refried beans.
- Cheese Choices: Switch up the flavor with Monterey Jack, pepper jack, or queso fresco. A blend makes the casserole extra melty.
- Homemade Flavor Boost: Roast your own green chiles, or whip up a homemade sauce if time allows for intense flavor.
- Adjust the Heat: Add chopped jalapeños or more adobo sauce if you prefer a spicier bite.
Serving Suggestions
- Fresh toppings: Always add jazz with a big spoonful of pico de gallo, fresh cilantro, and a squeeze of lime.
- Garnishes: Thinly sliced radishes, avocado, shredded lettuce, or a drizzle of Mexican crema complement the cheesy layers perfectly.
- Sides: Serve with simple green salad, Spanish rice, or pinto beans for a complete dinner.
Make-Ahead and Freezer Instructions
- Assemble Ahead: Prepare the casserole up to the point of baking, cover, and refrigerate for up to 24 hours.
- Freezing: Wrap tightly and freeze before baking. Thaw overnight in the refrigerator, then bake as directed, adding 10–15 minutes to the bake time if still chilled.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Reheat individual servings in the microwave or warm in the oven, covered, until hot.
Tips for Success
- Drain Well: Dry thawed corn and drain any excess liquid from the chiles to avoid a soggy casserole.
- Overlap Tortillas: Let tortillas overlap and extend slightly up the sides for sturdy, scoopable layers.
- Let It Rest: Always let the baked dish sit for at least 10 minutes before slicing—this helps it hold its shape.
- Sharp Knife or Spatula: Use a sharp knife or metal spatula for clean slices and easy serving from the skillet or casserole dish.
What others are reading
Nutritional Highlights
While green chile enchilada casserole is rich and comforting, you can lighten it up by:
- Using low-fat cheese or reducing the amount.
- Replacing refried beans with black beans or pinto beans for more fiber.
- Adding extra veggies such as roasted zucchini, spinach, or diced tomatoes.
- Cutting back on butter or using olive oil for sautéing onions.
Frequently Asked Questions (FAQs)
Can I substitute flour tortillas for corn tortillas?
Corn tortillas are classic for enchiladas, adding authentic flavor and texture, but flour tortillas will work in a pinch—they will be softer and may get a bit mushier, so reduce the sauce just slightly if you go this route.
How can I make this dish spicier?
To increase the heat, add extra adobo sauce, include chopped jalapeños or serrano peppers, or use a hot variety of green enchilada sauce. Control the spice by tasting and adjusting as you layer.
What’s the best way to reheat leftovers?
Individual portions can be microwaved, but the casserole reheats best in the oven covered with foil at 350°F, about 20 minutes until hot throughout.
Can this casserole be made gluten-free?
Yes! Most corn tortillas are naturally gluten-free—just double-check your enchilada sauce and refried beans are as well.
How do I customize the filling for picky eaters?
Keep fillings separate if layering for multiple tastes (such as a section of cheese-only, or a part with chicken). This casserole is incredibly adaptable.
Serving Up Comfort: When to Make Green Chile Enchilada Casserole
Green chile enchilada casserole shines when you need an easy crowd-pleaser or a comforting family meal. It’s perfect for:
- Potlucks or family gatherings—easy to transport and serve
- Weeknight dinners—make ahead and bake when ready
- Meal prep—leftovers keep beautifully for busy days
- Game-day spreads or casual entertaining
Looking for More Enchilada Love?
- Classic Chicken Enchiladas: Fill with shredded chicken, top with red sauce, and bake with loads of cheese.
- Vegetarian Enchilada Casserole: Layer with black beans, roasted sweet potatoes, or sautéed spinach in place of meat or refried beans.
- Stacked Green Chile Enchiladas: Try open-faced “stacked” versions for a rustic twist.
Frequently Asked Questions (FAQs)
Do I have to use a cast-iron skillet?
No, any oven-safe skillet or a 9×13-inch casserole dish works well. Cast iron does provide nice, even browning on the edges.
What toppings go well with enchilada casserole?
Pico de gallo, cilantro, avocado slices, sour cream, radishes, and shredded lettuce are all popular choices.
How spicy is this casserole, and how do I tone it down?
The adobo sauce and green chiles give it a mild heat. To make it milder, use less adobo sauce or choose mild green chiles and sauce.
Is it possible to double this recipe?
Yes! Use a larger baking dish or two pans if making for a crowd. Simply scale up the ingredients as needed.
Try It Tonight
Bring a taste of the Southwest straight to your kitchen with this easy, cheesy green chile enchilada casserole. Whether you keep it simple or pile on extra veggies and spice, it’s a guaranteed hit. Set out the toppings, gather your family, and dig in!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a32406755/green-chile-enchilada-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11635/chicken-enchiladas/
- https://www.thepioneerwoman.com/food-cooking/recipes/a63843864/chicken-enchilada-casserole-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11645/easy-green-chile-enchiladas/
- https://www.youtube.com/watch?v=WPn2kpJSGJ8
- https://www.thepioneerwoman.com/food-cooking/recipes/a11534/white-chicken-enchiladas/
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