Description
This Green Chile Chicken Enchilada Casserole is a cozy, crowd-pleasing bake that delivers all the flavor of classic enchiladas with a fraction of the effort. Tender shredded chicken, mild green chiles, and creamy sour cream are layered with soft corn tortillas and melty cheese, then baked until golden and bubbly. It’s an easy, weeknight-friendly dish that feels special enough for company.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 1 can (10 oz) green enchilada sauce
- 1 can (4 oz) diced green chiles
- 8 corn tortillas
- 2 cups shredded cheese (cheddar or Monterey Jack)
- 1 cup sour cream
- 1/2 cup chopped green onions
- 1 teaspoon ground cumin
- Salt, to taste
- Black pepper, to taste
- Nonstick cooking spray or a little oil, for greasing the baking dish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with nonstick spray or a small amount of oil.
- In a large mixing bowl, combine the shredded chicken, green enchilada sauce, diced green chiles, cumin, salt, and black pepper. Stir until the chicken is evenly coated and the mixture is well combined.
- Spread a thin layer (about 1/2–3/4 cup) of the chicken mixture over the bottom of the prepared baking dish. This helps keep the tortillas from sticking and adds flavor to every bite.
- Lay 4 corn tortillas over the chicken mixture, overlapping as needed to cover the bottom. Spoon about half of the remaining chicken mixture over the tortillas and spread it into an even layer.
- Dollop half of the sour cream over the chicken layer, then gently spread it with the back of a spoon. Sprinkle with about half of the shredded cheese.
- Repeat the layering: add the remaining 4 tortillas, then the rest of the chicken mixture, the remaining sour cream, and finish with the remaining shredded cheese spread evenly on top.
- Sprinkle the chopped green onions evenly over the top layer of cheese.
- Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 25 minutes.
- Remove the foil and continue baking for an additional 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden around the edges.
- Let the casserole rest for 5–10 minutes before slicing. This helps it set up for cleaner servings. Slice into 6 portions and serve warm.
Notes
- Use rotisserie chicken or any leftover cooked chicken to speed things up.
- If your enchilada sauce is very salty, reduce added salt and taste the mixture before layering.
- Letting the casserole rest before cutting makes the layers hold together better.
- You can assemble this casserole up to a day in advance and bake just before serving.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 350 kcal
- Sugar: 3 g (approx.)
- Sodium: 750 mg (approx.)
- Fat: 20 g (approx.)
- Saturated Fat: 11 g (approx.)
- Unsaturated Fat: 7 g (approx.)
- Trans Fat: 0 g (approx.)
- Carbohydrates: 18 g (approx.)
- Fiber: 2 g (approx.)
- Protein: 24 g (approx.)
- Cholesterol: 95 mg (approx.)
Keywords: green chile chicken enchilada casserole, easy enchilada bake, layered chicken casserole, weeknight dinner, Mexican casserole