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Chili Chicken Enchilada Casserole


It’s Mexican night at our house! We tried a new casserole recipe tonight, which is from Kalyn’s Kitchen. (http://www.kalynskitchen.com/2014/01/green-chile-chicken-mock-enchilada-casserole.html) We pretty much followed the recipe exactly, except that we halved the recipe and used a rotisserie chicken for the shredded chicken and added diced jalapeños. We really enjoyed it! It was something very different from anything we typically eat so it was fun to change it up! I also think it would freeze well so I might double the recipe next time and freeze one since I had to throw the left over chili’s and sauce away. Let us know if you try the recipe and if you change anything! I love hearing from you all on how to make a recipe better, we all know my cooking skills are far from amazing!


(Serves 3)

10 oz Shredded Chicken

2 oz. Cream Cheese

¼ c. Sour Cream

½ c. Shredded Mozzarella Cheese

10 oz Green Chili Enchilada Sauce

15 oz. Whole Green Chili’s

Instructions: Preheat oven to 375°. Simmer enchilada sauce in saucepan until thickens to about 1 cup, once thickened remove from heat add sour cream and cream cheese.

Drain whole chili’s and split and remove seeds so they lay flat. Shred chicken and dice into bite size pieces. Next spray a glass cooking dish and layer whole chili’s around the bottom of the pan covering as much of the pan you can then add half of the shredded chicken then pour half the enchilada sauce over top and top with half the mozzarella. Then add another layer of the chili’s, chicken, sauce, and cheese.

Bake for 30-40 minutes until cheese is beginning to brown and bubble. We didn't add any sides to this recipe but I think rice would be a great addition or maybe some Mexican corn!