Green Chili Chicken Enchilada Casserole is a quick and easy dish for Mexican night! Make it your own with your favorite toppings for a cheesy, flavorful meal!
My family loves green chile chicken enchiladas, but all that frying, filling and rolling takes a lot of time! I wanted to be able to make something delicious without losing my afternoon. This Green Chili Chicken Enchilada Casserole tastes just like the traditional enchiladas you love. However, they take way less time to get to the dinner table!
Looking for another spin on the classic enchiladas? Try our One Pot Enchilada Soup for a deliciously hearty soup with leftovers for days and a night of easy cleanup!
GREEN CHILI CHICKEN ENCHILADA CASSEROLE
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Served up with a little sour cream, chips & salsa, or even guacamole. It’s sure to be a hit with the entire family! The use of green chilis plus green chili enchilada sauce gives this dish extra chili flavor! The extra layer of cheese in the middle is a great touch, too.
Every time I make this dish, it’s always different. I use whatever toppings I have around the house so the finished casserole gets its own flair each time.
I like to have sour cream, salsa, shredded lettuce, diced tomatoes, and jalapeños on hand when I make this chicken enchilada casserole.
Ingredients for Chicken Enchilada Casserole
- Cooked chicken breasts – canned chicken or rotisserie chicken also work in a pinch
- Shredded cheddar cheese or shredded Monterey jack cheese (I like a blend of both)
- Sour cream
- Canned diced green chilis
- Green chili enchilada sauce
- Corn tortillas
- Cream of chicken soup
- Salt and pepper
If you want to give this dish an extra kick, throw in some jalapeños or a little cayenne pepper! I like my green chili enchiladas a little spicier, but my kids don’t, so go crazy with toppings!
This enchilada casserole spends most of its prep time in the oven. So kick back with a frozen margarita and enjoy the wait!
How to Make Green Chili Enchiladas
- Start by preheating your oven to 350 degrees F.
- While the oven is heating up, mix together your filling. Add the cream of chicken soup, sour cream, some of the enchilada sauce, and a little salt and pepper to a mixing bowl. Then, add the diced or shredded chicken and green chilis and mix it all up.
- Pour a little enchilada sauce in the bottom of your baking dish and spread it. You want the entire surface covered in sauce. After that, cover the saucy bottom with a few tortillas. I usually cut or tear one to fill in the gaps.
- Spread one-third of the chicken mixture over the tortillas. Then pour some more enchilada sauce over the filling and cover with more tortillas. Repeat this process until you have three layers of chicken, sauce, and tortillas. Be sure to add a layer of cheese after your second layer of chicken and enchilada sauce. Like you’re building a lasagna!
- Top the third layer of filling with more tortillas and the remaining enchilada sauce. You want to make sure to cover all the tortillas with sauce to keep them from drying out in the oven.
- Sprinkle the remaining cheese all over the top of the casserole. Then bake it for about 30 minutes, or until the cheese is melted and the casserole is bubbling.
- Take the casserole out of the oven, and let it rest for a few minutes after cooking. This will get you the cleanest slices when you go to serve it up. Add toppings as you wish and enjoy!
Want a touch more heat? Add your favorite spicy elements in the first step! You can also top your casserole with hot sauce, fresh jalapeños, or a spicy salsa for an extra kick!
If you make this casserole ahead of time, cover it with plastic wrap and pop it in the fridge. When your ready to bake, take the plastic off and add another 10 to 15 minutes to the cooking time.
What to serve with Green Chili Chicken Enchiladas
I love Mexican food night at our house because I have so many options for main dishes and sides! Mexican rice and these delicious black beans are an easy staple to whip up alongside green chili enchiladas.
It gives those Mexican restaurant vibes at home. Looking for a spin on the standard side of rice? Try our Mexican Mango Rice Salad packed with flavor!
My kids LOVE when I make Mexican Street Corn. I love this Skinny Mexican Street Corn – it swaps the butter and mayo for yummy Greek yogurt. This gives you the same deliciously smothered corn taste without all the extra fat! This recipe can be done for corn on the cob or off.
Need a dessert to end the night? Everyone loves the hands-on look of Fried Ice Cream, and the taste in this recipe doesn’t miss either! Our Mexican Chocolate Cannoli Dip is another great way to use your excess tortillas AND eat chocolate. Win-win!
In a casserole state of mind? Try…
- Easy Cheesy Southwest Breakfast Casserole
- Philly Cheesesteak Casserole
- Taco Casserole
- Mini Twice Baked Casserole
- Overnight Crock Pot Breakfast Casserole
- More easy casserole recipes
Tools used to make Green Chili Chicken Enchilada Casserole
Casserole Dish: I LOVE this casserole dish because it’s great for casseroles, brownies, sliders, and more. It comes with a lid for easy food storage and lasts forever!
*This post originally posted on 06/08/2015.
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups shredded cheddar
- ⅓ cup sour cream
- 4 ounce canned diced green chilis drained if needed
- 15 ounces canned green chili enchilada sauce
- 12 6-inch corn tortillas
- 10.5 ounces cream of chicken soup
- Salt and pepper to taste
Topping Options
- Sour cream
- Salsa
- Shredded lettuce
- Tomatoes
- Jalapeños
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
- Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
- Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
- Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
- Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
- Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
- Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
- Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.
Notes
Nutrition
Melissa says
Your recipe is so delicious. My husband said it’s the best thing I’ve ever baked in our 34 years. Thanks for sharing. Very very good! (PS I finely diced the tortillas instead of layering them whole.)
Judith Harris says
Far too much enchilada sauce. Came out goopy. No one liked it.
Debrah says
Hi–plan to make this but noticed that you have used 4X 1/3 cups plus 1/4 C enchilada sauce in this recipe. Where would you recommend leaving it out or should I plan to use 2 cans of enchilada sauce?
Thanks!
Sharon says
Will this freeze and reheat well?
Sydne Austin says
Are you able to use white tortillas? Or does it make it soggy. My husband isn’t a fan of corn tortillas.
Lisa says
Delicious!!! My three kids even loved it. I did make a “lighter” version by using keto tortillas and plain greek yogurt for the sour cream…it still tasted awesome with a little hot sauce.
Jessica Keller says
My family loved this
Thank you for an easy and delicious recipe
Patti says
I made this but I would add less enchilada sauce than what’s called for. I would add black olives to recipe. It was very good and I would make it again for sure!
Southern Illinois cook says
My family loves this recipe and I have been making it for 38 years. It came from my sweet late mother-in-law who could make cardboard taste delicious. We always put in this sour cream for the extra flavor that it adds to the dish. I wouldn’t make it without it. I always rolled up burrito Style and poured the mixed wet ingredients over the top, but it is a bit time-consuming so I’m going to try this recipe next time. We like flour tortillas because they get soft almost like a dumpling. We always add coarsely chopped water chestnuts for crunch, and I would also never make those recipe without them. I always wanted to try diced green onion tops and maybe a bit of shredded hash browns loose to give it a little more heft. But I haven’t tried those last two things yet. Awesome recipe! I might like the fried corn tortillas, but I can’t imagine how they would taste, it might be a texture thing that I would not like. I hope somebody tries the water chestnuts, they make it awesome. Thanks for the recipe!! I will try it your way and will probably never go back. LOL I think in the past I did put a can or two of diced cooked potatoes in this recipe for heft and it was good. I have been white for 60 years now and baking with sour cream in these types of casseroles is quite normal and makes the flavor very rich. My husband gets pretty excited when he learns that I am making this recipe for supper. It never would have occurred to me to put a dollop of sour cream on the top of this recipe but I can imagine it might taste pretty good. Happy cooking y’all!!!!
Southern Illinois cook says
My family loves this recipe and I have been making it for 25 years. We always put in this sour cream for the extra flavor that it adds to the dish. I wouldn’t make it without it. I always rolled up burrito Style and poured the mixed wet ingredients over the top, but it is a bit time-consuming so I’m going to try this recipe next time. We like flour tortillas because they get soft almost like a dumpling. We always add coarsely chopped water chestnuts for crunch, and I would also never make those recipe without them. I always wanted to try diced green onion tops and maybe a bit of shredded hash browns loose to give it a little more heft. But I haven’t tried those last two things yet. Awesome recipe! I might like the fried corn tortillas, but I can’t imagine how they would taste, it might be a texture thing that I would not like. I hope somebody tries the water chestnuts, they make it awesome. Thanks for the recipe!! I will try it your way and will probably never go back. LOL
Michelle Valdez says
“A white thing”? That was absolutely rude and racist of you. I happen to be white and my husband is Hispanic. We reside in El Paso and multiple family members on my husband’s side cook with sour cream! At the end of the day, how you use ingredients has zero, zilch, nada to do with race.
big lou says
Cmonnnnnn…it was obviously a typo! Can we not go anywhere that somebody has to be so touchy?! Chill out!!
Katie says
Question! Can I freeze this after it’s assembled?
This was really yummy. I added onion and green chilies, I also added onion and garlic powder. In future I’d probably also fry the tortillas. Tasted great; even my picky toddler approved 😉
kim says
Can you make this ahead and bake it like the next day?
Cathy says
I was greatly disappointed in Noyea’s comment. It was so unnecessary and I have encountered this with other Hispanics. It is so unnecessary to make a slur against whites, and is a reflection of her upbringing rather than her culture. We all love to cook for our families and so many of us are from different cultures. Isn’t it fun to learn something new or different? Please, let’s be kind to one another.
Olivia Ortega says
Sorry Cathy. In our culture for some reason it’s ok to say it’s a white thing. Many times it isn’t meant to be disrespectful or unkind. But yes, now that I understand how unkind it sounds, I personally will refrain from saying that. What is really meant is that it is an American custom not Mexican custom. Mexicans don’t really put sour cream in enchiladas and bake them. I am Mexican American and like my enchiladas both ways. But yes, at times I have to explain to my Mexican family members that I am not making Mexican enchiladas when I add sour cream to them and bake them. Apologies and thank you for letting us know how rude it sounds to say that.
Connie says
Quick, easy, delicious. All of these ingredients are staples in our house so we can throw this together any time. We added about 1/2 cup sautéed diced onion. The little bit of sour cream adds some creaminess that we like. Next time I’m going to try the suggesion to fry the tortillas a bit.
Jan says
How can I make this without the cream of chicken soup. Lactose intolerant ! I can use lactose free cheese and sour cream thou… Thanks
Gina says
I just looked up cream of chicken soup substitute. There’s a recipe on Pinterest to make your own version with a non dairy milk substitute. Check link below.
https://afewshortcuts.com/cream-of-chicken-soup-substitute/?pp=1#recipe
Noeya says
New mexicans I know always fry the tortillas in a bit of oil about 10 or so seconds on each side. This prevents the sauce from making them mushy, also prevents them from cracking and falling apart. I’ve been doing rolled enchiladas and casseroles for years. Also, I’m sorry, I see this everywhere and it bothers me. Who puts sour cream in dishes that require cooking! Imo it’s meant to be on top. I guess it’s a “white” thing. Been in the southwest my whole life and nobody I knows does this. Americanized “mexican” restaurants maybe. Oh well.. I love this recipe. It’s closest to what I’ve been making for years. Minus the sour cream inside. I use real hatch green chile roasted myself whenever possible but there are no rules. Use whatever you can or like
La Raza says
What are “New Mexicans”?!… Babies don’t cook! LOL!
I’m Mexican & never put sour cream in cooking dishes either… Until a neighbor told me to try it & I’m glad I did! It adds flavor & that’s what cooking is all about!… Now I enjoy sour cream in the food before cooking along with a dollop on top of it when it’s ready to be plated.
I also add a can of sliced olives in the mixture and if you’re like me, and love cilantro, garnish a few leaves on top!
Thanks for sharing this recipe!
Laura says
I love your comment! 😂
I also like your ingredient suggestions. I’m going to add them when I make this tonight. Thanks!
Chelsea says
New Mexicans are people from New Mexico. New Mexico is a state in the U.S. It’s located in between Texas and Arizona, beneath Colorado, along the Mexican border…..
Amj says
I’m sorry but how do not see saying it must be a white thing rude?? If a white person was to say this about any other race it would be them being racist just saying.
Laura says
Seriously? A “white thing”? What a racist thing to say. From your post, you seem to have big issues with the white race. From your must be a ” white thing” to “Americanized” “Mexican” restaurants”. Also, SURPRISE! I’m white and this Texas Gringa has been frying her corn tortillas for years, thank you very much.
Christina says
White thing? It’s a recipe! The color of one’s skin has nothing to do with it! Prejudice doesn’t need to be one of the ingredients.
Rose says
This is 8 servings?
Nancy Norem says
Can I use flour tortillas instead of corn tortillas? I know they are thinner, but I prefer the taste.