My family requests this Green Chile Chicken Enchilada Casserole Recipe at least twice a month, and honestly, I don’t blame them. It’s layered with shredded chicken, roasted green chiles, creamy sauce, and melted cheese — everything that makes a weeknight dinner feel like a celebration.

I first made this on a whim after a trip to New Mexico. I came home obsessed with the flavor of roasted Hatch green chiles, and I wanted to recreate that smoky, slightly spicy magic in a dish that could feed my whole family without a lot of fuss.

The beauty of this casserole is that it pulls together pantry staples and a few fresh ingredients into something that tastes deeply satisfying. It’s the kind of meal that warms you from the inside out, and it reheats beautifully — if there are ever leftovers.

I’ll be honest: my first attempt was a little soggy. I used too much sauce and didn’t let the tortillas rest properly. After a few rounds of testing, I landed on this version, which has the perfect balance of creamy filling, cheesy layers, and tortillas that hold their shape.

Quick Recipe Summary
Prep Time	20 minutes
Cook Time	35 minutes
Total Time	55 minutes
Servings	6–8 servings
Difficulty Level	Easy

If you love layered casseroles with bold flavors, you might also love this Chicken Enchilada Casserole — it’s a great companion to this green chile version.

Table of Contents

Why You’ll Love This Green Chile Chicken Enchilada Casserole Recipe

This casserole is the definition of comfort food done right. It layers bold Southwestern flavors into one bubbling, cheesy dish that the whole table will dig into.

Here’s why this recipe never fails to impress:

It’s a true crowd-pleaser. This casserole easily serves 6 to 8 people, making it ideal for family dinners, potlucks, or meal prepping for the week.
The green chile flavor is unmatched. Roasted green chiles bring a smoky depth and mild heat that you just don’t get with any other pepper.
It comes together fast. With rotisserie chicken as a shortcut, the active prep time is under 20 minutes.
It’s endlessly customizable. You can dial up the heat, swap in different cheeses, or add black beans to stretch the dish further.
It reheats like a dream. The flavors actually get better overnight, which makes leftovers something to look forward to.
You can assemble it ahead. Build the casserole in the morning, refrigerate it, and bake it fresh for dinner — no last-minute stress.
Kids and adults both love it. The green chiles add flavor without overwhelming heat, so it tends to win over even picky eaters.

For another bold casserole that’s perfect for busy weeknights, check out this Beef Enchilada Casserole.

Ingredients

This recipe uses simple, accessible ingredients that work together beautifully. Using a rotisserie chicken saves time without sacrificing any flavor.

3 cups (420 g) cooked, shredded chicken (rotisserie works great)
2 cans (4 oz / 113 g each) diced green chiles, undrained (or 1 cup roasted fresh green chiles, chopped)
1 can (10.5 oz / 298 g) cream of chicken soup
1 cup (240 ml) sour cream
1/2 cup (120 ml) chicken broth
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper (optional, for extra heat)
10–12 small corn tortillas (6-inch / 15 cm), or flour tortillas if preferred
2 cups (225 g) shredded Monterey Jack cheese, divided
1 cup (115 g) shredded sharp cheddar cheese, divided
1/2 cup (60 g) diced white onion
2 tablespoons chopped fresh cilantro (for garnish)
1 jalapeño, thinly sliced (optional, for garnish)

You might also enjoy the homemade Enchilada Sauce to drizzle over the top before serving.

Kitchen Equipment Needed

You don’t need any fancy gadgets for this recipe — just a few reliable kitchen tools.

9×13-inch baking dish (ceramic or glass recommended)
Large mixing bowl
Whisk
Cutting board and sharp knife
Measuring cups and spoons
Aluminum foil
Box grater or food processor for shredding cheese (block cheese melts better than pre-shredded)
Spoon or spatula for spreading layers
Oven mitts

Read Also: Taco Casserole Recipe

Recommended Products for This Recipe

These are the products I personally reach for every time I make this casserole, and I think they’ll make a real difference in your kitchen too.

1. Hatch Green Chile (Roasted, Fire-Roasted Whole)

There’s no substitute for the flavor of Hatch green chiles when you want the authentic New Mexico-style taste. Fire-roasted Hatch chiles add a smokiness that canned diced chiles simply can’t fully replicate. I use canned for weeknights and these for special occasions.

Get it on Amazon

2. Le Creuset Enameled Baking Dish

This baking dish distributes heat evenly so your casserole bakes through without the edges burning before the center is hot. The enameled surface also makes cleanup easy even with baked-on cheese. It’s a true kitchen workhorse.

Get it on Amazon

3. OXO Good Grips Box Grater

I always grate my own cheese for this casserole because it melts far more smoothly than the pre-shredded kind. This grater is comfortable to use and stable — it won’t slide around when you’re working through a block of Monterey Jack.

Get it on Amazon

4. Norpro Tortilla Warmer

Briefly warming your corn tortillas before layering prevents them from cracking and helps them absorb the sauce evenly without getting mushy. This tortilla warmer is inexpensive and makes the job effortless.

Get it on Amazon

For more easy Mexican-inspired dinners, try this Mexican Chicken Soup — it’s weeknight-friendly and packed with flavor.

Step-by-Step Instructions: How to Make Green Chile Chicken Enchilada Casserole

Step 1: Preheat Your Oven and Prep Your Baking Dish

Preheat your oven to 375°F (190°C) and make sure the rack is positioned in the center.
Lightly grease your 9×13-inch (23×33 cm) baking dish with cooking spray or a thin layer of oil.
Set the dish aside while you prepare the filling.

Step 2: Make the Green Chile Cream Sauce

In a large mixing bowl, combine the cream of chicken soup, sour cream, and chicken broth.
Whisk together until smooth with no lumps.
Add both cans of diced green chiles (with their liquid) to the bowl.
Stir in the garlic powder, onion powder, cumin, salt, black pepper, and cayenne pepper if using.
Mix everything until fully combined and set aside — this is your sauce base.

Step 3: Prepare the Chicken Filling

Take your 3 cups (420 g) of cooked, shredded chicken and place it in a medium bowl.
Add the diced white onion to the chicken.
Spoon about 1 cup (240 ml) of the green chile cream sauce into the chicken bowl.
Stir everything together until the chicken is evenly coated with the sauce. This becomes your flavorful filling layer.

Step 4: Warm the Corn Tortillas

Stack your corn tortillas and wrap them in a damp paper towel.
Microwave for 30–45 seconds until they are pliable and soft. This prevents them from cracking when you layer them.
If you prefer, you can also warm them one at a time in a dry skillet over medium heat for about 20–30 seconds per side.
Keep them wrapped in the damp paper towel until you’re ready to layer so they stay soft.

Step 5: Layer the Casserole

Spread a thin layer (about 1/2 cup / 120 ml) of the remaining green chile cream sauce across the bottom of your prepared baking dish. This prevents sticking and keeps the bottom layer from drying out.
Arrange enough corn tortillas to cover the bottom of the dish in a single layer. Overlap them slightly and cut them as needed to fill gaps.
Spread half of the chicken filling evenly over the tortilla layer.
Sprinkle 3/4 cup (85 g) of the Monterey Jack cheese and 1/3 cup (40 g) of the cheddar cheese over the chicken layer.
Add another layer of corn tortillas, overlapping to cover.
Spread the remaining chicken filling over this second tortilla layer.
Pour the remaining green chile cream sauce evenly over the top, spreading it all the way to the edges.
Sprinkle the remaining Monterey Jack cheese and cheddar cheese over the top to create a generous, even cheese layer.

Step 6: Bake the Casserole

Cover the baking dish tightly with aluminum foil. This traps steam and ensures the casserole heats through without the cheese burning.
Bake in the preheated oven at 375°F (190°C) for 20 minutes covered.
Remove the foil carefully and continue baking for an additional 15 minutes, or until the cheese on top is bubbly, golden, and starting to get lightly browned spots.
The total bake time is approximately 35 minutes, but ovens vary — check for a bubbly, golden top as your visual cue.

Step 7: Rest and Garnish

Remove the casserole from the oven and let it rest for 5–10 minutes before cutting. This resting time is important — it allows the layers to settle and makes it much easier to cut and serve clean squares.
While it rests, chop your fresh cilantro and slice the jalapeño if using.
Garnish the top of the casserole with the chopped cilantro and jalapeño slices for color and freshness.
Serve warm, scooping portions with a large spoon or spatula.

Read Also: Taco Soup Recipe

Tips for The Best Green Chile Chicken Enchilada Casserole

Small details make a big difference in this casserole. These tips come directly from my own trial-and-error in the kitchen.

Use block cheese and grate it yourself. Pre-shredded cheese contains anti-caking agents that prevent it from melting as smoothly. Freshly grated Monterey Jack and cheddar create that irresistible, gooey layer on top.
Don’t skip the bottom sauce layer. Spreading sauce on the bottom of the dish before your first tortilla layer prevents sticking and keeps the base from drying out during baking.
Warm the tortillas before layering. Cold, stiff corn tortillas crack when you try to lay them flat. A quick warm-up in the microwave makes them pliable and much easier to work with.
Let the casserole rest before cutting. If you cut it straight out of the oven, the layers will slide and the squares won’t hold their shape. A 5–10 minute rest makes serving so much cleaner.
Use rotisserie chicken for convenience. Store-bought rotisserie chicken is already seasoned and tender, and it shreds perfectly. It’s the biggest time-saver in this recipe.
Don’t overfill with sauce. Too much sauce is actually what causes a soggy casserole. Stick to the measurements in the recipe and your tortillas will hold up beautifully.
Taste your sauce before layering. Every brand of canned green chiles is slightly different in heat level. Taste the sauce and adjust the salt, cumin, or cayenne before building the casserole.
Cover tightly for the first bake. Foil traps steam and ensures even, thorough heating. Removing it for the last 15 minutes gives you that perfect golden, bubbly cheese crust.

For another rich, layered dinner your family will love, try this Chicken Spaghetti Recipe.

What to Serve with Green Chile Chicken Enchilada Casserole

This casserole is hearty enough to stand on its own, but the right sides round it out into a full, satisfying spread.

Here are my favorite pairings:

Mexican Street Corn: The creamy, tangy topping and sweet corn kernels are a perfect contrast to the rich casserole.
Guacamole: A fresh, chunky guacamole spooned right on top of a serving is absolutely dreamy.
Chipotle Guacamole: If you want a smokier version, this chipotle-spiced guac pairs beautifully with the green chile filling.
Healthy Coleslaw: A crisp, light coleslaw balances the richness of the melted cheese and creamy sauce.
7-Layer Taco Salad: Double down on the Tex-Mex theme with a loaded taco salad on the side.
Healthy Cornbread: A slice of warm cornbread is excellent for soaking up the extra sauce on your plate.
Black Bean and Sweet Potato Bowls: A lighter side that still complements the Southwestern flavors on the plate.
Warm flour tortillas: Just a basket of warm tortillas for scooping is always welcome at the table.
Simple green salad with lime vinaigrette: A quick salad with fresh lime dressing cuts through the richness perfectly.

For another Tex-Mex dinner option to rotate into your week, try the Chicken Taco Soup.

Variations of Green Chile Chicken Enchilada Casserole

The base recipe is fantastic as written, but this casserole adapts beautifully to different tastes and dietary needs.

Here are some popular variations worth trying:

Beef and Green Chile Enchilada Casserole: Replace the shredded chicken with seasoned ground beef or shredded beef for a heartier version. Brown the beef with onion, cumin, and chili powder first.
Black Bean and Vegetable Version: Omit the chicken and add 1 can of drained black beans, a cup of corn kernels, and diced zucchini for a satisfying vegetarian casserole.
Hatch Green Chile Version: Swap the canned green chiles for fresh, fire-roasted Hatch chiles when they’re in season. The flavor difference is remarkable — deeper, smokier, and more complex.
Extra Spicy Version: Add 2–3 diced fresh jalapeños and a full teaspoon of cayenne to the sauce for serious heat.
White Queso Sauce Version: Replace the cream of chicken soup with a jar of white queso dip blended with the sour cream for a richer, creamier result.
Flour Tortilla Version: Swap corn tortillas for flour tortillas if you prefer a softer texture throughout. The layers won’t be as distinct, but the flavor is just as great.
Slow Cooker Variation: Layer everything in a slow cooker, cook on low for 3–4 hours, and add the remaining cheese in the final 30 minutes. Perfect for days when the oven is tied up.
Mini Individual Casseroles: Divide the layers among 6–8 individual ramekins for a beautiful dinner party presentation. Reduce the bake time to about 20 minutes total.

Read Also: Beef Enchilada Casserole Recipe

Storage and Reheating

This casserole stores and reheats exceptionally well, which makes it a meal-prep favorite in my house.

Here’s everything you need to know about storing and reheating leftovers:

Refrigerator storage: Allow the casserole to cool completely, then cover the baking dish tightly with plastic wrap or foil, or transfer individual portions to airtight containers. Store in the refrigerator for up to 4 days.
Freezer storage: This casserole freezes beautifully. Wrap the entire casserole (in a freezer-safe dish) tightly with plastic wrap followed by aluminum foil, and freeze for up to 3 months.
Make-ahead instructions: Assemble the casserole completely, cover tightly, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the covered bake time since it will be cold from the fridge.
Reheating in the oven: Cover with foil and bake at 350°F (175°C) for 20–25 minutes, or until heated through. Remove the foil for the last 5 minutes to re-melt the cheese.
Reheating individual portions: Individual servings reheat perfectly in the microwave on medium power for 2–3 minutes, covered with a microwave-safe plate or damp paper towel to prevent drying out.
Reheating from frozen: Thaw overnight in the refrigerator, then reheat as directed above. If baking from frozen, cover with foil and bake at 350°F (175°C) for 45–55 minutes, removing foil for the last 10 minutes.

You might also enjoy: Slow Cooker Taco Soup — another great make-ahead, freeze-friendly Mexican-inspired dinner.

Nutritional Facts

The following nutritional values are approximate and based on 8 servings per casserole.

| Nutrient | Per Serving (approx.) | ||| | Calories | 380 kcal | | Total Fat | 20 g | | Saturated Fat | 10 g | | Cholesterol | 85 mg | | Sodium | 760 mg | | Total Carbohydrates | 26 g | | Dietary Fiber | 3 g | | Total Sugars | 3 g | | Protein | 26 g | | Calcium | 290 mg | | Iron | 2 mg |

Nutritional values will vary based on specific brands, exact ingredient amounts, and any substitutions made.

For a lighter Tex-Mex option, check out this Healthy Nachos Recipe.

Health Benefits of Key Ingredients

This casserole is more than just comfort food — several of its core ingredients bring real nutritional value to the table.

Here’s a look at what’s working in your favor with every serving:

Chicken: Shredded chicken is an excellent source of lean protein, which supports muscle maintenance, satiety, and overall energy levels. A single serving of this casserole provides roughly 26 grams of protein.
Green chiles: Green chiles contain vitamin C, vitamin A, and capsaicin, which has been studied for its potential anti-inflammatory properties. They’re also low in calories and add enormous flavor for minimal nutritional cost.
Corn tortillas: Compared to flour tortillas, corn tortillas are lower in calories and fat, and they are naturally gluten-free. They also provide a modest amount of fiber and are made from whole corn, which contains B vitamins and magnesium.
Garlic powder: Garlic contains allicin, a compound linked to immune support and cardiovascular health. Even in powdered form, it contributes antioxidant properties to the dish.
Cumin: Cumin is a digestive aid and a rich source of iron. It’s also been associated with improved cholesterol levels in some studies.
Onion: Onions are rich in quercetin, an antioxidant that supports immune function. They also add prebiotic fiber that feeds beneficial gut bacteria.
Cheddar and Monterey Jack cheese: While higher in saturated fat, both cheeses provide calcium, phosphorus, and vitamin K2 — all important for bone health.

Read Also: Mexican Chicken Salad Recipe

FAQs About Green Chile Chicken Enchilada Casserole

1. Can I use flour tortillas instead of corn tortillas?

Yes, absolutely. Flour tortillas create a softer, more uniform texture throughout the casserole. Corn tortillas hold their shape a bit better and are more traditional, but either works well.

2. How spicy is this casserole?

With canned diced green chiles, the heat level is very mild — more flavor than heat. If you want more spice, add cayenne pepper to the sauce, or use hot green chile varieties and fresh jalapeños in the filling.

3. Can I make this casserole ahead of time?

Yes, and I actually recommend it. Assemble the casserole the night before or the morning of, cover it tightly, and refrigerate it until you’re ready to bake. Just add 5–10 minutes to the initial covered bake time.

4. What’s the best cheese to use?

Monterey Jack melts smoothly and has a creamy, mild flavor that complements the green chiles perfectly. Adding sharp cheddar gives a more pronounced cheese flavor. You can also use pepper jack for extra heat, or a Mexican cheese blend for convenience.

5. Can I freeze this casserole before baking?

Yes. Assemble the casserole completely in a freezer-safe baking dish, then wrap it tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking, or bake directly from frozen at 350°F (175°C) covered for about 60–70 minutes, then uncovered for 10 minutes to brown the cheese.

For more easy chicken dinners the whole family will love, check out this Crack Chicken Soup Recipe.

Final Thoughts

This Green Chile Chicken Enchilada Casserole has become one of those recipes I rely on when I want to feed my people something warm, flavorful, and genuinely satisfying without spending hours in the kitchen.

It’s the kind of dish that makes people go back for seconds and ask you for the recipe before they’ve even finished their first serving.

I’d love to hear how it turns out for you — drop a comment below and let me know if you made any tweaks or swaps. And if you share it on social media, tag me so I can see your beautiful, cheesy masterpiece.

Recommended: