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Green Chile Chicken Enchilada Casserole Recipe

Green Chile Chicken Enchilada Casserole

Wholesome Cove
This Green Chile Chicken Enchilada Casserole is a layered, cheesy, crowd-pleasing dinner that brings bold Southwestern flavor to your table in under an hour. Tender shredded chicken is combined with a creamy green chile sauce, stacked between soft corn tortillas, and blanketed with a generous layer of melted Monterey Jack and sharp cheddar cheese. It's the kind of comforting, satisfying meal that reheats beautifully and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 380 kcal

Equipment

  • 9x13 inch baking dish - ceramic or glass recommended
  • Large mixing bowl
  • Whisk
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Aluminum foil
  • Box grater - or food processor; for shredding block cheese
  • Spoon or spatula - for spreading layers
  • Oven mitts

Ingredients
  

  • 3 cups cooked shredded chicken - 420g; rotisserie chicken works great

Green Chile Cream Sauce

  • 2 cans diced green chiles - 4 oz / 113g each, undrained; or 1 cup roasted fresh green chiles, chopped
  • 1 can cream of chicken soup - 10.5 oz / 298g
  • 1 cup sour cream - 240ml
  • 1/2 cup chicken broth - 120ml
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper - optional, for extra heat

Casserole Layers

  • 10-12 small corn tortillas - 6-inch / 15cm; flour tortillas can be substituted
  • 2 cups shredded Monterey Jack cheese - 225g, divided; grated from block for best melt
  • 1 cup shredded sharp cheddar cheese - 115g, divided; grated from block for best melt
  • 1/2 cup diced white onion - 60g

For Garnish

  • 2 tbsp fresh cilantro - chopped
  • 1 jalapeño - optional; thinly sliced

Instructions
 

  • Preheat your oven to 375°F (190°C) with the rack in the center position. Lightly grease a 9x13-inch (23x33 cm) baking dish with cooking spray and set aside.
  • In a large bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth. Stir in the diced green chiles (with liquid), garlic powder, onion powder, cumin, salt, black pepper, and cayenne if using; set aside.
  • In a medium bowl, combine the shredded chicken, diced white onion, and about 1 cup (240ml) of the green chile cream sauce. Stir until the chicken is evenly coated.
  • Wrap the corn tortillas in a damp paper towel and microwave for 30–45 seconds until pliable. Alternatively, warm them one at a time in a dry skillet over medium heat for 20–30 seconds per side.
  • Spread about 1/2 cup (120ml) of sauce on the bottom of the dish, then layer tortillas, half the chicken filling, 3/4 cup Monterey Jack, and 1/3 cup cheddar. Repeat with another tortilla layer, remaining chicken, remaining sauce, and remaining cheeses.
  • Cover tightly with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake an additional 15 minutes until the cheese is bubbly and golden.
  • Let the casserole rest for 5–10 minutes before cutting so the layers set. Garnish with chopped cilantro and sliced jalapeño, then serve warm.

Notes

  • Use rotisserie chicken to cut prep time significantly — it's already seasoned and shreds perfectly.
  • Always grate cheese from a block. Pre-shredded cheese contains anti-caking agents that prevent smooth melting.
  • Warm corn tortillas before layering to prevent cracking. A damp paper towel in the microwave for 30–45 seconds does the trick.
  • Spread a thin layer of sauce on the bottom of the baking dish before the first tortilla layer to prevent sticking and keep the base moist.
  • Let the casserole rest for at least 5 minutes after baking before serving — this helps the layers hold together when you cut and scoop.
  • Make-ahead tip: Assemble the casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5–10 minutes to the covered bake time if cooking straight from the fridge.
  • To freeze: Wrap the assembled (unbaked or baked) casserole tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
  • For more heat, use hot canned green chiles, add fresh diced jalapeños to the filling, or increase cayenne to 1/2 teaspoon.
  • Substitute flour tortillas for corn tortillas if you prefer a softer, more uniform texture throughout the casserole.
  • Leftovers keep refrigerated for up to 4 days. Reheat covered at 350°F (175°C) for 20–25 minutes, or microwave individual portions on medium power for 2–3 minutes.

Nutrition

Serving: 1ServingCalories: 380kcalCarbohydrates: 26gProtein: 26gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 85mgSodium: 760mgPotassium: 320mgFiber: 3gSugar: 3gVitamin A: 12IUVitamin C: 18mgCalcium: 29mgIron: 11mg
Keyword chicken enchilada bake, easy Mexican casserole, green chile casserole, green chile chicken enchilada casserole, shredded chicken casserole
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