Creamy Green Chile Chicken Enchilada Zucchini Casserole
Last week, I made the tastiest White Chicken and Zucchini Enchilada Casserole for my family. I was just throwing together ingredients I had on hand, but it ended up becoming one of our new favorite dinner recipes.
I had every intention of remaking it and taking better photos, but after sharing a little preview on my Instagram Stories, so many of you asked for the recipe right away! With a newborn and a toddler keeping me busy, I have no idea when I’ll have the chance to make it again for a proper photoshoot. It could be a few days, or it could be a few months.
So, I decided to just post it. The photos may not be blog-worthy, but this recipe is too good not to share. I’ll swap in prettier photos when I get the chance, but for now, you’ll just have to trust me when I say this casserole is absolutely delicious, incredibly easy to make, and perfect for busy weeknights.
This Creamy Green Chile Chicken Enchilada Zucchini Casserole is layered with tender shredded chicken, poblano peppers, green chiles, zucchini, tortillas, and a rich cheesy enchilada sauce. It’s an easy, protein-packed family dinner that tastes even better the next day.
I you love shredded chicken recipes, you have to try my shredded chicken salad!
Ingredients You’ll Need:
One of my favorite things about this White Chicken and Zucchini Enchilada Casserole is that it’s made with simple ingredients that are easy to find at any grocery store, or already in your pantry.
For this recipe, you’ll need chicken breasts, poblano pepper, sweet onion, garlic, mild green chiles, green enchilada sauce, sour cream, heavy cream, shredded Mexican cheese, flour tortillas, and fresh zucchini. I love serving it with creamy avocado, crumbled cotija cheese, and an extra dollop of sour cream on top.
Easy to Make White Chicken & Zucchini Enchilada and Casserole
Boil and shred the chicken. While the chicken cooks, sauté the poblano pepper, onion, and garlic until softened. Stir in the green chiles, sour cream, heavy cream, green enchilada sauce, and cheese. Simmer until creamy.
Layer tortillas, zucchini, shredded chicken, and the creamy enchilada sauce in a greased casserole dish. Repeat the layers, then top with the remaining cheese and enchilada sauce.
Bake at 375 degrees for 25 minutes, or until hot and bubbly. Let cool for a few minutes before serving with avocado and cotija cheese.
Creamy Green Chile Chicken Enchilada Zucchini Casserole
Ingredients
- 4 Large Chicken Breasts
- 1 Large Poblano Pepper or jalapeño
- 1 Small Sweet Onion, Diced
- 4 Garlic Cloves, Minced
- 8 Ounces Mild Diced Green Chiles
- Salt & Pepper to Taste
- 1/4 Cup Heavy Cream or milk
- 1/4 Cup Sour Cream or Plain Greek Yogurt
- 28 Ounce Can Green Enchilada Sauce, Divided
- 1 1/2 Cups Shredded Mexican Cheese
- 6 Large Organic Flour Tortillas or corn
- 2 Medium Zucchini, Thinly Sliced
Instructions
Cook the Chicken
- Bring a large pot of water to a boil. Add the chicken breasts and cook until they reach an internal temperature of 165 degrees (about 15–20 minutes.) Remove and shred the chicken using two forks.
Make the Creamy Green Chile Sauce
- Heat a skillet over medium-high heat. Add the poblano pepper, onion, and garlic. Sauté until softened, (about 5 minutes.)
- Stir in the green chiles and season with salt and pepper. Add the heavy cream, sour cream, half of the green enchilada sauce, and 1/2 cup shredded cheese. Reduce heat to low and simmer for 10 minutes, stirring frequently.
Assemble the Casserole
- Preheat the oven to 375 degrees. Spray a 9×13-inch casserole dish with cooking spray. Drizzle a thin layer of green enchilada sauce across the bottom. Layer 2 tortillas on the bottom of the dish. Top with zucchini slices, shredded chicken, and a layer of the creamy green chile sauce. Repeat the layers two more times. Sprinkle the top with 1 cup shredded cheese and drizzle with any remaining enchilada sauce.
Bake
- Bake for 25 minutes, or until the cheese is melted, bubbly, and lightly golden. Allow the casserole to rest for 10 minutes before slicing.Top with fresh avocado, crumbled cotija cheese, and a dollop of sour cream.
Recipe Notes:
- Rotisserie chicken works great if you’re short on time.
- Thinly slice the zucchini so it becomes tender while baking.
- For a little extra heat, use hot green chiles or add a diced jalapeño.
- Let the casserole rest for 10 minutes before serving to help it set up.
- Leftovers store well in the refrigerator for up to 4 days and taste even better the next day.
- You can use Corn tortillas or gluten-free tortillas to make this recipe gluten-free friendly
- Add roasted corn in the layers (this was my original plan and I forgot!)
- Don’t like green enchilada sauce? use red!
I hope you all love this recipe as much as we did!
