Green Chile Mock Enchilada Casserole
Recipe type: Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 8 chicken thighs, bone-in and skin-on
  • 1 yellow onion, chopped
  • 6 cloves garlic
  • 1 can (28 ounces) green chile enchilada sauce
  • 4 ounces low fat cream cheese
  • ½ cup low fat sour cream
  • 1 cup grated mozzarella
  • 1 cup grated cheddar
  • 2 cups diced roasted green chiles
  • 1 can (15 ounces) fire roasted diced tomatoes
  1. Preheat oven to 375 degrees.
  2. Spread chicken thighs on a baking sheet, leaving room between pieces. Bake at top of oven for 20 minutes. Remove from oven and toss chicken pieces with onion and garlic and spread out on baking sheet. Bake another 20 minutes.
  3. While chicken is baking, simmer the enchilada sauce in a sauce pan until reduced in half, stirring occasionally. Stir in cream cheese and sour cream.
  4. Remove chicken from oven and let cool to warm. Remove and discard skin and bones. Shred chicken pieces into bite sized pieces.
  5. Layer in a 9 by 13 inch pan as you would lasagna: half of chicken mixture; half of sauce; half of green chiles; half of tomatoes; half of cheeses. Repeat, ending with cheeses.
  6. Bake at top of oven for about 30 minutes, until cheeses are lightly browned and casserole is bubbly.
Recipe by Healthy Family Recipes at