Green Chile Chicken Enchilada Casserole Recipe – Easy Tex-Mex Dinner with Chicken, Cheese & Chiles
This Quick and Easy Green Chile Chicken Enchilada Casserole is a flavorful, fuss-free dinner that’s perfect for busy nights. Tender shredded chicken is layered with green chiles, creamy sauce, tortillas, and gooey melted cheese—all baked into a comforting, crowd-pleasing casserole. It’s packed with Tex-Mex flavor, easy to assemble, and ideal for meal prep or potlucks. Serve with sour cream, avocado, or a side salad for a complete and satisfying meal.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Measuring Cups and Spoons
- Skillet (optional for sautéing)
- Foil
- Knife and cutting board
Ingredients
- 3 cups shredded cooked chicken (rotisserie or homemade)
- 1 can (10 oz) green chile enchilada sauce
- 1 can (4 oz) diced green chiles
- 8–10 corn tortillas, torn or softened
- 1 cup sour cream or 6 oz cream cheese
- 2 cups shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Optional: ½ cup sautéed onions, 1 tsp cumin, 1 clove garlic minced
- Garnish: chopped cilantro, avocado slices, lime wedges
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Mix filling: In a bowl, combine shredded chicken, sour cream, diced green chiles, and optional seasonings.
- Layer casserole:Spread a thin layer of enchilada sauce on the bottom.Add a layer of torn tortillas.Spoon over chicken mixture.Sprinkle cheese and drizzle more sauce.Repeat layers, ending with tortillas, sauce, and cheese.
- Bake covered: Cover with foil and bake for 25 minutes.
- Bake uncovered: Remove foil and bake another 10 minutes until bubbly and golden.
- Rest and serve: Let sit for 10 minutes before slicing. Garnish and serve hot.
Notes
- Make it spicy: Add jalapeños or use pepper jack cheese.
- Vegetarian option: Use black beans, corn, and sautéed veggies instead of chicken.
- Healthier swaps: Use low-fat sour cream, whole grain tortillas, and homemade sauce with less sodium.
- Storage: Refrigerate up to 4 days or freeze baked portions for 2 months.
- Make-ahead: Assemble and refrigerate up to 24 hours before baking.