Green Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is a cozy, family friendly dinner that brings all the flavors of traditional enchiladas together in one easy baking dish. It’s a great way to enjoy classic Mexican food without rolling individual enchiladas. Whether it’s your first time making enchiladas or you’re just craving a comforting green chili chicken enchilada casserole, this is a good recipe the whole family will love. It’s creamy, cheesy, and perfect for busy weeknights or relaxed weekends.
Yes, but keep in mind that flour tortillas will have a softer texture after baking.
Yes! You can assemble it up to 24 hours in advance and refrigerate it, but keep in mind that the tortillas may soften slightly as they absorb moisture. To minimize this, lightly toast the tortillas before assembling.
Cheddar, queso fresco, or a Mexican cheese blend all work well in this casserole.
Cheese: Use cheddar or a Mexican cheese blend in place of Monterey Jack.
Tortillas: Substitute with flour tortillas if preferred, though the texture will differ.
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Serve with a side of Mexican rice, refried beans, or a fresh green salad for a complete meal.
Green Chicken Enchilada Casserole should be stored in an airtight container in the refrigerator for up to 3 days.
To Reheat: Warm individual portions in the microwave for 1-2 minutes or bake in a 350°F oven until heated through.
To Freeze: Assemble the casserole without baking. Cover tightly with plastic wrap and foil and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed.
Ingredient Notes
- Cooked shredded chicken: Juicy chicken, such as rotisserie chicken or cooked chicken breast, adds hearty protein and soaks up all the sauce.
- Green enchilada sauce: A flavorful green chili enchilada sauce that ties the entire green chicken enchilada casserole together.
- Corn tortillas: Soft tortillas layer beautifully and give this dish the feel of green chile chicken enchiladas without the rolling.
- Monterey Jack cheese: A mild, melty cheese that creates a bubbly, golden top.
- Diced green chiles: Adds gentle warmth and classic green chilis flavor throughout the casserole.
- Sour cream: A cup of sour cream brings creamy richness and balances the spices.
- Chili powder: Adds subtle depth without overpowering the dish.
- Cumin: Provides a warm, earthy note common in Mexican food.
- Garlic powder: Enhances flavor with a mild garlic boost.
- Cream of chicken soup: Creates a smooth, creamy sauce base similar to white chicken enchiladas.
- Fresh cilantro: A bright garnish that adds fresh flavor right before serving.
Green Chicken Enchilada Casserole
- Preheat oven to 350°F. Grease a 9×13-inch baking dish. In a large bowl, mix together the sour cream, cream of chicken soup, green chiles, chili powder, cumin, garlic powder, and salt. Reserve 1/2 cup of this mixture.
- In a separate bowl, combine the shredded chicken with the reserved 1/2 cup of the sauce mixture.
- Pour 1/2 cup of the green enchilada sauce into the bottom of the baking dish. Arrange 6 tortillas over the sauce, overlapping as needed.
- Spread half of the chicken mixture evenly over the tortillas. Drizzle with 1/2 of the remaining sour cream mixture and 1/2 cup of green enchilada sauce. Sprinkle with 1/2 of the shredded cheese.
- Add the remaining 6 tortillas. Spread the remaining chicken mixture evenly over the tortillas, followed by the rest of the sour cream mixture and green enchilada sauce. Sprinkle with the remaining cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and the cheese is melted.
- Let stand for 10 minutes before serving. Garnish with cilantro, if desired.
Green Chicken Enchilada Casserole
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Ingredients
- 3 cups cooked chicken shredded
- 20 ounce green enchilada sauce
- 12 corn tortillas
- 2 cups Monterey Jack cheese shredded
- 4 ounce diced green chiles
- 1 cup sour cream
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 10.5 ounce cream of chicken soup
- 1 teaspoon salt
- Fresh cilantro for garnish optional
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish. In a large bowl, mix together the sour cream, cream of chicken soup, green chiles, chili powder, cumin, garlic powder, and salt. Reserve 1/2 cup of this mixture.
- In a separate bowl, combine the shredded chicken with the reserved 1/2 cup of the sauce mixture.
- Pour 1/2 cup of the green enchilada sauce into the bottom of the baking dish. Arrange 6 tortillas over the sauce, overlapping as needed.
- Spread half of the chicken mixture evenly over the tortillas. Drizzle with 1/2 of the remaining sour cream mixture and 1/2 cup of green enchilada sauce. Sprinkle with 1/2 of the shredded cheese.
- Add the remaining 6 tortillas. Spread the remaining chicken mixture evenly over the tortillas, followed by the rest of the sour cream mixture and green enchilada sauce. Sprinkle with the remaining cheese.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until bubbly and the cheese is melted.
- Let stand for 10 minutes before serving. Garnish with cilantro, if desired.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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