Quick and easy green chicken enchilada casserole is made with a creamy green chile chicken filling layered with tortillas, sauce and cheese. It’s crowd-pleasing comfort food!
Green Chile Chicken Enchilada Casserole
Sometimes there just isn’t time to fill and roll these creamy chicken enchiladas, and since my family loves Mexican recipes for dinner I thought it was time to turn green chile chicken enchiladas into a casserole!
Layered green chicken enchilada casserole has the same fillings and flavors as traditional enchiladas but requires no rolling! It’s an easy weeknight dinner that is simple, tasty and you can even make a chicken enchilada casserole recipe with red enchilada sauce if preferred!
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Green enchilada sauce: I love the Las Palmas brand, but you use what you like or if you’ve got salsa verde, that can be used.
- Corn tortillas: Unlike flour tortillas, corn tortillas are typically smaller in size and they’re also thicker. We like to use these instead because their sturdiness helps to keep them from getting soggy.
- Shredded chicken: I use my easy shredded chicken but an even quicker option is to use rotisserie chicken.
- Green chiles: There are green chiles in the enchilada sauce, but I like to add more in this enchilada casserole.
- Sour cream: I prefer to use sour cream but softened cream cheese can be used.
- Shredded cheese: I love to use freshly grated pepper jack cheese or a Mexican blend. Cheddar cheese or Monterey Jack cheese can also be used.
How to Make Green Chicken Enchilada Casserole
Combine cooked chicken, green chiles, and sour cream in a bowl, then season with salt and pepper. If you like yours even spicier, you can add in a bit of chili powder, cayenne, or even diced jalapenos.
If you are using a 9-inch baking dish you’ll be able to fit about 3 corn tortillas in there. I like to break them in half, so they fit evenly across the bottom, covering the corners as well. Add 1/3 of the chicken mixture and enchilada sauce followed by a sprinkling of cheese.
Repeat that combination for 1-2 more layers, finishing with a top layer of cheese. Cover with foil and bake in a preheated oven for 20 minutes. Uncover and bake for 5-10 minutes more until the top is golden and the cheese is bubbly.
Let it sit and settle for a few minutes so it’s not completely runny when you slice it and serve it. Enjoy with your favorite toppings and dig in!
Favorite Toppings
- Chopped fresh cilantro
- Red bell pepper
- Tomatoes or pico de gallo
- Avocado or guacamole
- Sliced olives
- Sour cream
- Lime juice
Tips and Variations
- Crispy cheesy finish: Place the green chicken enchilada casserole under the broiler for the last minute to get that perfect bubbly and golden cheesy layer on top.
- Avoid soggy casserole: Remember to remove the foil the last few minutes of baking to remove excess moisture.
- Corn or flour tortillas: Depending on your preference you can use corn tortillas or flour tortillas. Flour tortillas may be get soggier but they will still be amazing.
- Make ahead: Assemble this green chili chicken enchilada casserole up to 24 hours in advance. Cover, store in the fridge and bring to room temperature before baking.
- Serving suggestions: There are so many Mexican side dishes that would pair well with this green chicken enchilada casserole! Try Mexican rice and a side of refried beans.
Storage and Freezing
- Store: Keep any leftover green chicken enchilada casserole stored in an airtight container in the fridge for up to 4 days. Reheat single servings in the microwave or larger amounts in the oven.
- Freeze: Get a head start on this week’s dinner by making this into a freezer meal. Assemble, layer then wrap it in plastic wrap without baking it. Thaw in the fridge overnight then bake it at 350°F for 30-40 minutes covered, and then for 10-15 minutes uncovered.
Looking for more Mexican recipes? Check out my 15-minute taco casserole or chicken fajita casserole or green enchilada chicken soup.
More Easy Mexican Recipes
Browse all
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Green Chicken Enchilada Casserole
Video
Ingredients
- 1 ½ cups green enchilada sauce , I prefer Las Palmas
- 12 corn tortillas
- 2 ½ cups shredded cooked chicken breast
- ⅓ cup sour cream , or cream cheese
- 4 ounce can green chiles
- 1-2 cups shredded pepper jack cheese , or Mexican blend
- Salt and Pepper , to taste
Optional toppings: cilantro, red bell pepper, tomatoes, avocado, sliced olives, sour cream
Instructions
- Preheat oven to 375°F. Spray 9-inch casserole dish with non-stick spray and set aside. Pour about 1/2 cup of the enchilada sauce onto the bottom of the pan.
- In a medium size bowl combine 2 1/2 cups chicken, 4 ounce can green chiles and 1/3 cup sour cream (or softened cream cheese). Season with salt and pepper to taste. You can add in 1/2 teaspoon chili powder if you want to take up the heat.
- Cover the baking dish with about 3 tortillas (I like to break them in half). Spread some sauce on top and then add 1/3 of the chicken mixture. Then sprinkle on 1/3 of the cheese. Repeat for 1-2 more layers.
- Place foil over the pan and bake for 20 minutes. Then bake 5-10 more minutes uncovered, or until cheese is bubbly. You can broil the last minute if you'd like the top crispy. Remove from oven and let sit for 5 minutes.
- Add your favorite toppings and serve while warm.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: 30 Minute Meals, 30 Minute Meals, Casseroles, Chicken, Cinco De Mayo, Dinner, Freezer-Friendly, Freezer-Friendly, Gluten-Free, Mexican, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These enchiladas are delicious and easy. I’ll make this recipe again for sure. Thank you!
I loved how easy and flavorful these green chicken enchiladas were. They were the perfect dinner for a busy holiday weeknight.
This meal was so simple and hazle free that we will definitely be making again soon. The taste of the sauce was just delicious!
OMG!!! I made this for my family tonight-BIG hit! I will definitely be adding this to my meal planning👍
So glad you enjoyed the enchilada casserole! :D
We love Mexican! We made it vegetarian version using black beans and it turned out so well for us. It was hit.
Sounds delicious!!
We love Mexican food. The green peppers and halved cherry tomatoes are festive and delicious. Great recipe!
I loved how this layered in the tortillas instead of rolling the meat inside them. I will use this method all the time now, great recipe, loved the left overs for lunch too!
What a tasty and easy dish. I might need to make this again for when my mother in law comes over. She loves Tex Mex food.
So glad you enjoyed the green chicken enchilada casserole :)
Turned out sooo good! My husband LOVED it!
Yay! So glad it was a hit :)
We made this for a get-together that we had last night, and everyone was asking for the recipe before they left.
Love to hear that! So glad it was a hit :)