This Green Chile Chicken Enchilada Casserole is a cozy, family-friendly dinner that combines all the flavors of traditional enchiladas in one easy baking sheet. This is a great way to enjoy classic Mexican food without having to roll up 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 great recipe the whole family will love. It’s smooth, cheesy and perfect for busy weeknights or relaxing weekends.
Yes, but keep in mind that flour tortillas will have a softer texture after baking.
Yes! You can assemble and refrigerate up to 24 hours ahead, but keep in mind that the tortillas may soften slightly as they absorb moisture. To minimize this, lightly toast the tortillas before assembling.
Cheddar cheese, queso fresco, or Mexican cheese blend all work well in this casserole.
cheese: Use cheddar or Mexican blend cheese instead of Monterey Jack cheese.
Tortillas: If preferred, you can substitute corn tortillas, although the texture will be different.
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Serve with 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: Heat individual portions in the microwave for 1-2 minutes or bake in a 350°F oven until heated through.
freeze: Assemble the casserole, no baking required. Cover tightly with plastic wrap and foil and freeze for up to 2 months. Thaw in the refrigerator overnight and bake as directed.
Ingredient description
- Cooked shredded chicken: Juicy chicken, such as grilled chicken or cooked chicken breast, adds hearty protein and soaks up all the sauce.
- Green Hot Sauce: Delicious green chile enchilada sauce ties the entire green chicken enchilada casserole together.
- Tortillas: The soft tortillas are beautifully layered, giving the dish a green chile chicken enchilada feel without the rolling.
- Monterey Jack Cheese: A mild, melty cheese that creates a bubbly golden top.
- Dice green chili peppers: Adds mild warmth and classic green chile flavor to the entire casserole.
- sour cream: A cup of sour cream brings a rich, creamy flavor and balances the spices.
- Paprika: Adds subtle depth without overpowering the dish.
- Cumin: Offering the warm, earthy flavors commonly found in Mexican food.
- Garlic powder: Flavor is enhanced with mild garlic.
- Cream of Chicken Soup: Creates a smooth, creamy sauce base similar to white chicken enchiladas.
- Fresh cilantro: A bright garnish that adds fresh flavor before serving.
Green Chicken Enchilada Casserole
- Preheat oven to 350°F. Grease a 9×13-inch baking pan. In a large bowl, combine sour cream, cream of chicken soup, green chiles, chili powder, cumin, garlic powder, and salt. Reserve 1/2 cup of this mixture.
- In another bowl, combine shredded chicken with reserved 1/2 cup sauce mixture.
- Pour 1/2 cup green enchilada sauce into bottom of baking pan. Place 6 tortillas on top of 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 the green hot sauce. Sprinkle with 1/2 of the shredded cheese.
- Add remaining 6 tortillas. Spread remaining chicken mixture evenly over tortillas, then coat with remaining sour cream mixture and green enchilada sauce. Sprinkle with remaining cheese.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until bubbly and cheese is melted.
- Let sit for 10 minutes before serving. Garnish with cilantro if desired.
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Green Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is a cozy, family-friendly dinner that combines all the flavors of traditional enchiladas in one easy baking sheet.
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Preheat oven to 350°F. Grease a 9×13-inch baking pan. In a large bowl, combine sour cream, cream of chicken soup, green chiles, chili powder, cumin, garlic powder, and salt. Reserve 1/2 cup of this mixture.
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In another bowl, combine shredded chicken with reserved 1/2 cup sauce mixture.
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Pour 1/2 cup green enchilada sauce into bottom of baking pan. Place 6 tortillas on top of sauce, overlapping as needed.
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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 the green hot sauce. Sprinkle with 1/2 of the shredded cheese.
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Add remaining 6 tortillas. Spread remaining chicken mixture evenly over tortillas, then coat with remaining sour cream mixture and green enchilada sauce. Sprinkle with remaining cheese.
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Cover with foil and bake for 25 minutes. Remove foil and bake for another 10 minutes, or until bubbly and cheese is melted.
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Let sit for 10 minutes before serving. Garnish with cilantro if desired.
Calories: Chapter 535kilocalories | carbohydrate: 38gram | protein: 34gram | Fat: 28gram | Saturated fat: 13gram | Polyunsaturated fat: 3gram | Monounsaturated fat: 8gram | cholesterol: 113milligrams | sodium: 1947milligrams | Potassium: 390milligrams | fiber: 5gram | sugar: 9gram | Vitamin A: Chapter 1354IU | Vitamin C: 9milligrams | calcium: Chapter 387milligrams | iron: 3milligrams
Nutritional Disclaimer: Family Meals is not a nutritionist or nutritionist and any nutritional information shared is an estimate only. If you need to verify any information, we recommend calculating the ingredients through an online nutrition calculator.
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