This green chile chicken enchilada casserole is everything you love about enchiladas layered into one easy-to-bake dish. It’s hearty, cheesy, and packed with flavor, thanks to tender chicken, tangy green chile sauce, and plenty of melty Monterey Jack.
This casserole skips the hassle of rolling individual enchiladas but delivers all the same cozy, satisfying flavors. It’s simple to put together, great for leftovers, and easy to adapt to your spice level. If you’re after a comforting weeknight dinner with minimal prep, this is it.
We had a casserole cookoff in our family and this was one of the contenders. Check out the other casserole in the running, this Chicken Hashbrown Casserole.
Helpful Tips
- Use rotisserie chicken to cut down on prep time—just shred and go.
- Warm the tortillas in a skillet so they don’t tear during layering and hold up better while baking.
- Let it rest for 10 minutes after baking so the layers set and it slices more easily.
You Might Also Like
Green Chile Chicken Enchilada Casserole
Ingredients
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon salt
- 2 cups chicken breast cooked and shredded
- 4 ounces sour cream
- 2 ounce milk
- 4 oz can chopped green chiles
- 28 oz can green chile enchilada sauce
- 10 6-inch corn tortillas, halved
- 8 oz Monterey Jack cheese shredded
- For garnish: avocado cilantro, sour cream
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a 7×9” baking dish.
- In a bowl, mix the cumin, chili powder, garlic powder and salt. Add the chicken and stir to coat.
- In another bowl, whisk the sour cream and milk until smooth. Add in the can of green chiles and half the enchilada sauce. Stir well. Pour the mixture into the bowl with the chicken. Stir.
- Heat a skillet over medium high heat, add the cooking oil, and place the tortillas in the skillet. Heat them for a minute per side, then remove from the skillet.
- Spread a small amount of the remaining enchilada sauce over the bottom of the baking dish. Arrange 6 of the tortilla halves in a single layer in the baking dish, then layer on half of the shredded chicken mixture and 1/3 of the cheese. Repeat with another layer. Finish by placing a 3rd layer of tortillas on top, then spreading the rest of the remaining enchilada sauce over the top, then sprinkling on the remaining ⅓ of the cheese.
- Cover the casserole with foil and bake for 30 minutes. Remove the foil and continue baking for another 10 minutes.
- Allow the casserole to cool slightly before serving.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.