Green Chile Chicken Enchilada Casserole

A cheesy, comforting, and flavor-packed layered casserole that brings all the delicious flavors of traditional enchiladas into one easy-to-make baked dish. This recipe is perfect for busy weeknights, family dinners, or potlucks when you want something satisfying and crowd-pleasing without the extra work of rolling individual enchiladas.

Why You’ll Love This Recipe

This Green Chile Chicken Enchilada Casserole is simple, hearty, and incredibly flavorful. Instead of rolling tortillas one by one, everything is layered, saving you time in the kitchen. The tender shredded chicken pairs beautifully with the tangy green enchilada sauce and melted cheese, creating a creamy, savory bite every time. It is also versatile, allowing you to adjust the spice level and ingredients to suit your taste. Plus, it reheats wonderfully, making it ideal for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 cups cooked shredded chicken
2 cups shredded Monterey Jack or cheddar cheese
1 (10 oz) can green enchilada sauce
1 (4 oz) can diced green chiles
1 cup sour cream
8 small corn tortillas
1 tablespoon olive oil
1 small onion, finely diced
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh cilantro (optional for garnish)

Directions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of oil.
2. In a skillet over medium heat, add olive oil. Sauté the diced onion for about 3–4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Stir in the shredded chicken, ground cumin, chili powder, salt, and black pepper. Mix well and cook for 2–3 minutes to allow the flavors to combine. Remove from heat.
4. In a separate bowl, combine the green enchilada sauce, diced green chiles, and sour cream. Stir until smooth and well blended.
5. Cut the corn tortillas into halves or quarters for easier layering.
6. Spread a thin layer of the sauce mixture on the bottom of the prepared baking dish.
7. Add a layer of tortillas, followed by half of the chicken mixture, then a layer of sauce, and a sprinkle of cheese. Repeat the layers, finishing with sauce and the remaining cheese on top.
8. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10–15 minutes, or until the cheese is melted and bubbly.
9. Let the casserole rest for 5–10 minutes before slicing. Garnish with chopped cilantro if desired and serve warm.

Servings and timing

This recipe serves 6 people.

Preparation time: 15 minutes
Cooking time: 30–35 minutes
Total time: Approximately 50 minutes

Variations

For a spicier version, add 1/2 teaspoon of cayenne pepper or use hot green enchilada sauce. You can also mix in 1/2 cup of drained black beans or corn kernels for added texture and flavor. Swap Monterey Jack for a Mexican cheese blend if preferred. For a lighter option, use low-fat sour cream and reduced-fat cheese. If you prefer flour tortillas, they can be substituted for corn tortillas, though the texture will be slightly softer.

Storage/Reheating

Store leftover casserole in an airtight container in the refrigerator for up to 4 days. To reheat, place a portion on a microwave-safe plate and heat for 1–2 minutes, or until warmed through. For larger portions, reheat in a 350°F (175°C) oven for about 15–20 minutes, covered with foil to prevent drying out. This casserole can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken works perfectly and saves time. Simply shred and measure 3 cups for the recipe.

Can I make this casserole ahead of time?

Yes, assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.

Can I freeze this casserole before baking?

Yes, assemble it fully, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking as directed.

What type of tortillas work best?

Corn tortillas are traditional and hold up well in layers, but flour tortillas can be used for a softer texture.

How do I keep the casserole from becoming soggy?

Lightly warming the tortillas before layering and not overloading with sauce can help maintain structure.

Can I add vegetables?

Yes, diced bell peppers, spinach, or zucchini make excellent additions to the chicken mixture.

Is this dish very spicy?

It is mildly spiced. To increase heat, use hot enchilada sauce or add extra green chiles.

Can I substitute Greek yogurt for sour cream?

Yes, plain Greek yogurt can be used in equal amounts as a substitute for sour cream.

What cheese melts best for this casserole?

Monterey Jack melts smoothly, but cheddar or a Mexican blend also works well.

How do I know when it’s fully cooked?

The casserole is done when the cheese is melted, bubbly, and lightly golden on top, and the internal temperature reaches 165°F (74°C).

Conclusion

Green Chile Chicken Enchilada Casserole is a comforting, flavorful meal that delivers all the classic enchilada taste in a simple layered format. With tender chicken, creamy green sauce, and plenty of melted cheese, this dish is perfect for family dinners or gatherings. Easy to customize and even easier to prepare, it is a reliable recipe you will want to make again and again.

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