Green Chili Chicken Enchilada Casserole

This Green Chili Chicken Enchilada Casserole has the bold and zesty tastes of Mexican cuisine in casserole form. Whether you’re preparing it for a special occasion or a cozy family dinner, it’s a crowd-pleaser that will leave everyone asking for seconds.

Here are a few more enchilada recipes we think you’ll enjoy: Enchilada Lasagna Rolls, Breakfast Enchiladas, and Chicken Enchilada Puffs.

How to Make Enchilada Casserole

Get ready to embark on a culinary journey that combines the zesty flavors of Mexico with the comfort of a classic casserole. Our Green Chili Chicken Enchilada Casserole is a delightful twist on the traditional enchiladas, offering layers of creamy goodness and the perfect hint of spiciness. Whether you’re hosting a fiesta or craving a cozy family dinner, this recipe is sure to please your taste buds and satisfy your hunger for a fiesta in a dish.

INGREDIENTS –

• 18 (6-inch) corn tortillas
• 4 cups boneless chicken breast, cooked and shredded (I use rotisserie chicken)
• 1 (28 ounce) can green chile enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream

INSTRUCTIONS –

1. Prepare the Oven + Pan

• Preheat your oven to 350°F (175°C).
• Pour enough enchilada sauce into the bottom of a 9×13 baking dish to coat the bottom.

2. Heat + Place the Tortillas

• Heat each tortilla on the stove until soft and lightly puffed, about 1 minute, then tear each tortilla in half.
• Arrange 12 tortilla halves in a single layer on top of the sauce.

3. Add Layers

• Layer 1/2 the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
• Repeat the layers – 12 tortillas, the remaining chicken, 1/3 more cheese, the remaining sour cream, and 1/3 more enchilada sauce.
• Layer the last 12 halves of tortillas, then the remaining enchilada sauce. Sprinkle with remaining cheese.

4. Bake:

• Cover and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and everything is heated through.

5. Cool + Serve:

• Cool for a few minutes, then serve warm.

HERE’S A PRINTABLE RECIPE CARD FOR YOUR CONVENIENCE –

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Green Chili Chicken Enchilada Casserole

Servings: 9 servings

This Green Chili Chicken Enchilada Casserole has the bold and zesty tastes of Mexican cuisine in casserole form. Whether you're preparing it for a special occasion or a cozy family dinner, it's a crowd-pleaser that will leave everyone asking for seconds.

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Ingredients

• 18 6-inch corn tortillas
• 4 cups boneless chicken breast, cooked and shredded (I use rotisserie chicken)
• 1 28 ounce can green chile enchilada sauce
• 2 cups shredded Monterey Jack cheese
• 1 cup sour cream

Instructions

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat each tortilla on the stove until soft and lightly puffed, about 1 minute, then tear each tortilla in half.
• Pour enough enchilada sauce into the bottom of a 9×13 baking dish to coat the bottom.
• Arrange 12 tortilla halves in a single layer on top of the sauce.
• Layer 1/2 the chicken, 1/3 of the cheese, 1/2 of the sour cream, and 1/3 of the remaining enchilada sauce.
• Repeat the layers – 12 tortillas, the remaining chicken, 1/3 more cheese, the remaining sour cream, and 1/3 more enchilada sauce.
• Layer the last 12 halves of tortillas, then the remaining enchilada sauce. Sprinkle with remaining cheese.
• Cover and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and everything is heated through.
• Cool for a few minutes, then serve warm.

Nutrition

Serving: 1 enchilada · Calories: 334 kcal · Carbohydrates: 25 g · Protein: 24 g · Fat: 16 g · Saturated Fat: 8 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 0.01 g · Cholesterol: 80 mg · Sodium: 260 mg · Potassium: 396 mg · Fiber: 3 g · Sugar: 1 g · Vitamin A: 374 IU · Vitamin C: 1 mg · Calcium: 259 mg · Iron: 1 mg

Other Notes