Creamy Green Chile Chicken Enchilada Zucchini Casserole
This creamy green chile chicken enchilada casserole is layered with zucchini, shredded chicken, tortillas, cheese, and green enchilada sauce for an easy family dinner.
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 9x13-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.
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