Green chili chicken enchilada casserole

Green Chili Chicken Enchilada Casserole is a delicious, comforting dish that’s perfect for a family dinner or a potluck. Here’s a recipe that layers green chilies, shredded chicken, tortillas, and cheese, all brought together with a flavorful enchilada sauce.

Green Chili Chicken Enchilada Casserole Recipe


  • 3 cups cooked, shredded chicken (about 2 large chicken breasts or a rotisserie chicken)
  • 2 cups green enchilada sauce (store-bought or homemade)
  • 1 can (4 oz) diced green chilies
  • 1 cup sour cream
  • 2 cups shredded Monterey Jack cheese (or a blend of your choice)
  • 1 cup shredded cheddar cheese
  • 10-12 small corn tortillas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Fresh cilantro, chopped (for garnish)
  • Sliced green onions (for garnish)


  1. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the Filling:
    • In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
    • Add the minced garlic and cook for another 1-2 minutes until fragrant.
    • Stir in the shredded chicken, diced green chilies, and 1 cup of the green enchilada sauce. Cook until everything is well combined and heated through, about 3-5 minutes. Season with salt and pepper to taste. Remove from heat.
  3. Prepare the Sauce:
    • In a medium bowl, mix the remaining 1 cup of green enchilada sauce with the sour cream until smooth.
  4. Assemble the Casserole:
    • Lightly grease a 9×13-inch baking dish. Spread a thin layer of the sour cream and enchilada sauce mixture on the bottom of the dish.
    • Cut the corn tortillas into halves or quarters to make layering easier.
    • Place a layer of tortillas over the sauce, covering the bottom of the dish.
    • Spread half of the chicken mixture over the tortillas, followed by a layer of shredded Monterey Jack cheese.
    • Add another layer of tortillas, then spread the remaining sour cream and enchilada sauce mixture over them.
    • Add the remaining chicken mixture, followed by another layer of shredded Monterey Jack cheese.
    • Finish with a final layer of tortillas and sprinkle the top with the shredded cheddar cheese.
  5. Bake the Casserole:
    • Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
    • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
  6. Serve:
    • Let the casserole cool for a few minutes before slicing.
    • Garnish with chopped fresh cilantro and sliced green onions.
    • Serve with additional sour cream, salsa, or guacamole if desired.


  • Chicken: Rotisserie chicken is a great time-saver for this recipe. Just shred it and use it as directed.
  • Tortillas: If you prefer flour tortillas, you can use those instead of corn tortillas.
  • Spice Level: Adjust the heat by adding more or less green chilies, or by choosing a mild or spicy green enchilada sauce.
  • Make Ahead: You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just add an extra 10-15 minutes to the baking time if baking from cold.

Enjoy your Green Chili Chicken Enchilada Casserole! This dish is sure to be a hit with its creamy, cheesy layers and a mild kick from the green chilies.

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