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

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Total Time
1hr 20mins
Prep
1 hr
Cook
20 mins

This is my way of making a rich & creamy Green Chili & Corn Enchilada bake...its almost "fundido" style wtih the Queso Asadero. Enjoy!

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Ingredients

Nutrition

Directions

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