Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is the ultimate comfort food — creamy, cheesy, and packed with Southwest flavor. Layers of tender chicken, green chiles, tortillas, and melted cheese come together in one easy, family-friendly bake. With no rolling required, it’s a simple, satisfying meal that’s perfect for busy weeknights or cozy weekends.
Ingredients
- Main Ingredients:
- 3 cups cooked shredded chicken rotisserie or homemade
- 12 corn tortillas cut into halves or quarters
- 1 can 10 oz diced green chiles, drained
- 1 can 10 oz green enchilada sauce
- 1 can 10 oz cream of chicken soup (or 1 cup sour cream)
- 2 cups shredded Monterey Jack cheese
- 1 cup shredded cheddar cheese
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 tsp ground cumin
- Salt and pepper to taste
- Optional Add-Ins:
- ½ cup black beans or corn
- Fresh cilantro chopped (for garnish)
- Sliced jalapeños for heat
Instructions
- Prepare the Sauce:
- In a large bowl, mix green enchilada sauce, cream of chicken soup (or sour cream), green chiles, cumin, garlic, and diced onions. Stir until smooth.
- Assemble the Casserole:
- Lightly grease a 9x13-inch baking dish.
- Spread a thin layer of sauce on the bottom.
- Add a layer of tortillas, followed by shredded chicken, cheese, and more sauce.
- Repeat layers until ingredients are used, finishing with cheese on top.
- Bake:
- Bake uncovered at 375°F (190°C) for 25–30 minutes, or until hot, bubbly, and lightly golden.
- Rest and Serve:
- Let it rest for 5–10 minutes before cutting into squares. Garnish with cilantro or jalapeños, if desired.
Notes
- For a spicier kick, use hot green chiles or pepper jack cheese.
- You can assemble this casserole a day ahead and refrigerate before baking.
- Freezes beautifully for up to 3 months — reheat in the oven for best texture.
- To lighten it up, use low-fat sour cream and whole-grain tortillas.
- Let it cool slightly before slicing — this helps layers stay neat.