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Verde Chile Chicken Casserole

Updated on March 6, 2016
Melissa Althen profile image

Melissa is a Certified Food Scientist with over 20 years in the food industry. New food development and matching are her specialties.

What Did You Think?

5 stars from 2 ratings of Verde Chili Chicken Casserole

Verde Chile Chicken Casserole

Cook Time

Prep time: 1 hour
Cook time: 35 min
Ready in: 1 hour 35 min
Yields: 8 servings


  • 3 lbs Chicken Breast, Boneless, Skinless
  • To Taste Salt & Pepper
  • 1 medium Yellow Onion, Medium Diced
  • 2 Serrano Pepper, Sliced
  • 4 cloves Garlic, Finely Diced
  • 1 Tbsp Butter
  • 1 Tbsp Aleppo Pepper, Plus more for garnish
  • 2, 10 oz cans Green Enchilada Sauce, Mild
  • 1, 4 oz can Hatch Chile
  • 8 oz Sour Cream, Plus more, to taste
  • 2 lbs Mexican Cheddar Jack Cheese, Finely Shredded
  • 15 Corn Tortillas
  • 1 Bunch Fresh Cilantro
  1. Rinse the chicken breasts and place in a large pot. Cover with water, season with salt, and boil for 30 minutes.
  2. While the chicken boils, prepare your aromatics - the yellow onion, Serrano, and garlic. Heat a saute pan to medium high. Add the butter, and saute the onion and Serrano until tender. Salt and pepper the onion/Serrano as it cooks. Add the garlic and cook until the aroma of the garlic is released, about 1 additional minute. Transfer to a large mixing bowl.
  3. Add the Aleppo pepper to the pepper/onion mixture. Aleppo pepper is a Turkish spice that has a fruity, cumin-like flavor with a mild heat finish. You can substitute chile pepper or cumin if necessary.
  4. When the chicken is fully cooked, remove from the water and cool until you can handle it. Using two forks, shred the chicken. Add to the large bowl.
  5. Add the enchilada sauce, hatch chile, and sour cream to the bowl. Add more salt and pepper if desired. Carefully stir the mixture to combine.
  6. In an 8x12 casserole dish, layer the corn tortillas, 1/3 of the chicken mixture, then 1/3 of the cheese. Repeat until you use up all of the chicken. Top with remaining cheese, then sprinkle with Aleppo and black pepper to garnish.
  7. Bake at 375F for 35 minutes, or until warm and bubbly. Let cool for 10 minutes. Serve topped with a dollop of sour cream & fresh cilantro.

Saute the Aromatics

Aleppo Pepper

Shredded Chicken Mixture

Making the Layers

The Finished Dish

Aleppo pepper isn't always easy to find.

© 2016 Melissa Althen


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    • peachpurple profile image

      peachy 24 months ago from Home Sweet Home

      thanks for sharing, I must fix my oven soon