Creamy Green Chili, Chicken, & Corn Enchilada-Style

Name: Creamy Green Chili, Chicken, & Corn Enchilada-Style Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 (6 inch) corn tortillas; ¾ cup asadero cheese, shredded (you can substitute with Monterrey Jack if you can't find it); ½ cup cheddar cheese, shredded; ½ cup requeson cheese, you can substitute with Ricotta; 2 tablespoons butter, melted; ¼ cup sour cream; ¼ cup cream cheese, softened; ½ cup red onion, finely minced; 2 garlic cloves, finely minced; 2 teaspoons Mexican oregano, dried; 2 cups chicken, shredded rotisserie or 2 cups self roasted chicken; 1 (15 ounce) can corn, drained; 1 -2 cup green chili, roasted, seeded, peeled, and sliced lengthwise into thin strips; 4 scallions, cleaned, trimmed and sliced; ¼ cup cilantro, roughly chopped; 1 lb tomatillo, husks removed and sliced in half; 1 large red onion, quartered; 1 lb green chili, New Mexico fresh, washed; 4 garlic cloves; ½ teaspoon oregano, dried; ½ teaspoon cumin, ground; 1 tablespoon salt; 2 teaspoons black pepper; 2 teaspoons honey

Servings: persons

16 (6 inch) corn tortillas
¾ cup asadero cheese, shredded (you can substitute with Monterrey Jack if you can't find it)
½ cup cheddar cheese, shredded
½ cup requeson cheese, you can substitute with Ricotta
2 tablespoons butter, melted
¼ cup sour cream
¼ cup cream cheese, softened
½ cup red onion, finely minced
2 garlic cloves, finely minced
2 teaspoons Mexican oregano, dried
2 cups chicken, shredded rotisserie or 2 cups self roasted chicken
1 (15 ounce) can corn, drained
1 -2 cup green chili, roasted, seeded, peeled, and sliced lengthwise into thin strips
4 scallions, cleaned, trimmed and sliced
¼ cup cilantro, roughly chopped
1 lb tomatillo, husks removed and sliced in half
1 large red onion, quartered
1 lb green chili, New Mexico fresh, washed
4 garlic cloves
½ teaspoon oregano, dried
½ teaspoon cumin, ground
1 tablespoon salt
2 teaspoons black pepper
2 teaspoons honey

1
To make the sauce:.
2
Roast tomatillos, onion, green chilis, and garlic together in a 425 degree oven until charred and softened.
3
Remove the skin, seeds, and stems from the green chilis.
4
Place all ingredients in a blender and puree.
5
If needed, season with additional salt/pepper.
6
To make the Enchilada Bake:.
7
In a bowl, combine Chicken, corn, onion, garlic, sour cream, and cream cheese in a bowl with a bit of salt and pepper (to season) and mix well.
8
In a separate bowl, mix together 1/4 cup of Cheddar, 1/2 cup Queso Asadero, butter and Requeson Cheeses with the oregano and a pinch of salt & pepper to season.
9
Spray the bottom and sides of a casserole pan with non-stick cooking spray.
10
Scoop a thin layer of the green sauce on the bottom of the pan and layer the tortillas.
11
I often cut the tortillas to ensure that I get good coverage with little waste.
12
Spread some of the Cheese Mixture and then the chicken/corn mixture on to the first tortilla layer.
13
Add some of the green chilis lengthwise, ensuring that every bite will have some fresh roasted green chili.
14
Cover with a layer of tortillas and more Green Sauce.
15
Repeat the layering until all ingredients are gone and/or the casserole pan is full.
16
Top with a last layer of tortillas, green chili sauce and the reserved cheese.
17
Bake at 350 degrees for about 15-20 minutes until heated, bubbly, and yummy.
18
Serve by cutting into squares and topping with a sprinkle of fresh scallions and cilantro.

1156

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 16 (6 inch) corn tortillas, ¾ cup asadero cheese, shredded (you can substitute with Monterrey Jack if you can't find it), ½ cup cheddar cheese, shredded, ½ cup requeson cheese, you can substitute with Ricotta, and more.

Yes, Creamy Green Chili, Chicken, & Corn Enchilada-Style Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Creamy Green Chili, Chicken, & Corn Enchilada-Style Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions