Green Chile Chicken Casserole

Five ingredients and one baking dish. Taco-seasoned chicken breasts sit on a bed of refried beans, get smothered in green chile sauce mixed with Monterey Jack cheese, and bake until the chicken is cooked through and the cheese is bubbly. That’s it.

The refried beans on the bottom serve as both a flavor base and a starchy side built right into the casserole. As the chicken bakes, its juices drip down into the beans, seasoning them with taco spices and green chile flavor. Spread the beans in an even layer so they heat through evenly.

Coating the chicken in taco seasoning via the bag-shake method ensures even coverage without getting your hands messy. The green chile sauce and cheese mixture goes over the top and melts down around the chicken as it bakes, creating a spicy, cheesy blanket.

Kitchen Tips

• Pound the chicken breasts to even thickness before seasoning so they cook at the same rate. Thin ends will dry out before thick centers are done.
• Use green chile enchilada sauce for the best flavor. Regular green salsa is thinner and won’t coat as well.
• Check the thickest part of the chicken with an instant-read thermometer for doneness rather than relying on color alone.

Variations

• Swap Monterey Jack for pepper Jack for more heat.
• Layer tortilla chips between the beans and chicken for a crunchy nacho-style casserole.
• Top with sour cream, sliced avocado, and chopped cilantro after baking.