green chile casserole recipe

Written BySheba G Updated On
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The Best green chile casserole recipe

I’m so excited to share with you my favorite green chile casserole recipe. This dish is a staple in our household, and I’m sure it will become one in yours too. The rich, earthy flavor of the roasted green chile peppers is a perfect complement to the creamy cheese and tender chicken.

My family loves it when I serve this casserole at family gatherings, and it’s always a hit with my kids. As a busy mom, I appreciate how easy it is to prepare and how well it freezes for later use. Not only is this recipe delicious, but it’s also packed with nutrients from the green chile peppers and the whole wheat pasta.

Plus, it’s a great way to get my kids to eat their veggies! The key to making this casserole truly special is in the technique – roasting the green chile peppers until they’re tender and then blending them into the cheese sauce. It adds a depth of flavor that’s hard to beat.

I’ve been making this recipe for years, and it never gets old. In fact, I like to think that it’s even better with time – the flavors meld together beautifully after a few hours in the fridge. When I’m short on time, I love that I can prep this casserole ahead of time and let it simmer while I finish up other tasks around the house.

And let me tell you, my kids are always happy when they see me pulling out this casserole from the oven – it’s a surefire way to get them to eat their dinner without complaint! One of my favorite things about this recipe is how adaptable it is – whether you’re looking for a vegetarian option or just want to add some extra protein with chicken or beef, this casserole is up for the challenge. And don’t even get me started on the leftovers – this dish reheats beautifully and makes for an amazing next-day lunch or dinner.

Green Chile Casserole Recipe

4.5 from 756 votes

A comforting and flavorful green chile casserole featuring tender chicken, green chiles, and a creamy sauce. This dish is perfect for a hearty meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Casserole

2 tbsp olive oil
1 lb boneless skinless chicken breasts, cut into bite-sized pieces
1 medium onion, diced
1 bell pepper, diced
4 cloves garlic, minced
4 oz canned green chiles, diced
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup sour cream
1 cup heavy cream
1 tsp ground cumin
1 tsp smoked paprika
1 tsp salt
1/2 tsp black pepper

For the Cornbread Topping

1 cup all-purpose flour
1 cup cornmeal
1 tbsp baking powder
1 tsp salt
1/2 cup milk
1/2 cup buttermilk
2 large eggs
2 tbsp butter, melted

👨‍🍳Directions

1Preheat oven to 375°F.
2In a large skillet, heat olive oil over medium heat until shimmering.
3Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes.
4Remove chicken from skillet and set aside.
5In the same skillet, add diced onion, bell pepper, and garlic.
6Cook over medium heat until softened and fragrant, about 5 minutes.
7Stir in diced green chiles, cumin, smoked paprika, salt, and black pepper.
8Cook for an additional 2 minutes.
9Add sour cream and heavy cream to the skillet, stirring until well combined.
10Bring the mixture to a simmer, then remove from heat.
11In a mixing bowl, combine flour, cornmeal, baking powder, and salt.
12In a separate bowl, whisk together milk, buttermilk, eggs, and melted butter.
13Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
14The batter should be slightly lumpy.
15Transfer the chicken mixture to a greased 9×13-inch baking dish.
16Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the chicken mixture.
17Pour the cornbread batter evenly over the cheese layer.
18Bake in the preheated oven for 25-30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the center comes out clean.
19Remove from the oven and let the casserole rest for 5 minutes before serving.

🔧Equipment

Large skillet
Baking dish
Mixing bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Green Chile Casserole Recipe Works

I love serving this casserole at family gatherings because everyone always raves about how delicious it is – even my picky eaters! The key is in using high-quality ingredients and following my technique for roasting those green chile peppers until they’re tender and slightly charred.

If you’re looking for more ideas on what to serve alongside your casserole (beyond just serving some crusty bread), consider pairing it with some sautéed veggies or a simple salad for added nutrition and flavor. And don’t forget – leftovers reheat beautifully so feel free to enjoy them as an easy meal prep option throughout the week!

❓ Frequently Asked Questions About Green Chile Casserole

Q: What type of green chile peppers should I use?

A: For this recipe, you’ll want to use roasted green chile peppers that have been dried out in the oven until they’re tender and slightly charred. You can also use fresh green chile peppers if you prefer – just be sure to adjust the cooking time accordingly.

Q: Can I make this casserole without cheese?

A: While the cheese does add a rich, creamy element to this dish, you can certainly make it without if you’re looking for a dairy-free option. Simply substitute in some nutritional yeast or another vegan cheese alternative instead.

Q: How do I roast green chile peppers?

A: To roast green chile peppers, simply place them on a baking sheet lined with parchment paper and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they’re tender and slightly charred.

Q: Can I make this casserole ahead of time?

A: Yes! This casserole is perfect for meal prep – simply assemble all of the ingredients as instructed and refrigerate or freeze until you’re ready to bake.

Q: What’s the best way to store leftovers?

A: To store leftovers of this casserole, allow them to cool completely before refrigerating or freezing. You can store them in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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