A creamy Green Chicken Enchilada Casserole is the perfect 30-minute weeknight dinner! There's no rolling or stuffing necessary -- just layer corn tortillas with a green chile chicken and cheese filling, finish with a sour cream sauce, and pop it in the oven. The quick and easy make-ahead casserole is delicious when served with corn salad, rice, ranch-style beans, or tortilla chips and guacamole.
When you're craving a pan of sour cream chicken enchiladas, but you're not particularly interested in rolling, stuffing, and laboring in the kitchen, then this quick, shortcut dish is just the solution. You get all of the flavors from your favorite white chicken enchiladas in a creamy green chile sauce -- minus the work! Skip a trip to the local Mexican restaurant, cozy up in your jammies at home, and feast on this easy fiesta. Best of all, the convenient prep-ahead dish can be assembled in advance for busy weeknight dinners!
Layered Green Chile Chicken Enchilada Casserole
A traditional enchilada is a corn tortilla that's rolled around a filling of meat, potatoes, beans, vegetables or cheese, and covered with a savory sauce. Enchiladas originated in Mexico and are popular throughout the southwestern United States. Today we're preparing a twist on the classic dish by turning creamy chicken enchiladas into a cheesy layered Mexican casserole -- complete with corn tortillas, plenty of cheese, green chiles, and a zesty sour cream sauce!
Ingredients
This is just an overview of the ingredients that you'll need for a creamy chicken enchilada casserole. As always, specific measurements and complete step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Green enchilada sauce: zesty but not too spicy, this mild "verde" sauce is an essential ingredient for both the filling and the sour cream sauce.
- Sour cream: the cool, creamy, tangy part of the sauce.
- Chicken: you'll need about 4 cups of cooked, shredded chicken. I like to use the meat from a store-bought rotisserie chicken for a convenient shortcut, but you can also boil your own chicken at home if you prefer.
- Monterey Jack and cheddar cheese: for both filling and topping the enchilada casserole.
- Chopped green chilies: along with the sauce, a can of these little chilies gives the enchiladas its classic "green" look and taste.
- Cumin and garlic salt: for extra flavor in the filling.
- Corn tortillas: a key component to every enchilada recipe, these form the layers in the casserole.
Is green enchilada sauce the same as salsa verde?
No, green enchilada sauce (verde sauce) is cooked, while salsa verde is raw. This obviously lends a slightly different flavor to the ingredients. Additionally, enchilada sauce requires liquid (either stock or water), while salsa verde is simply blended and enjoyed. These differences aside, in a pinch you can substitute salsa verde for the green enchilada sauce called for in this recipe.
How to Make Green Chile Chicken Enchilada Casserole
This quick and easy green chile chicken enchilada casserole comes together with about 10 minutes of hands-on prep!
- Combine sour cream and half of the enchilada sauce.
- Spread half of the sour cream sauce in the bottom of a 9 x 13-inch baking dish.
- Make the filling by stirring together chicken, Monterey Jack cheese, remaining enchilada sauce, chopped green chiles, cumin and garlic salt.
- Arrange a layer of corn tortillas in the baking dish.
- Top with the chicken filling.
- Add another layer of tortillas on top.
- Pour remaining sour cream sauce over the tortillas, then sprinkle with Monterey Jack and cheddar.
- Bake in a 350°F oven for about 20 minutes, or until the cheese melts and the inside is hot and bubbly.
- Garnish with desired toppings and serve!
What to Serve with Green Chicken Enchilada Casserole
The chicken enchilada casserole goes well with any of these easy sides:
- Refried Beans or Ranch-Style Beans
- Black Bean and Corn Salad
- Tortilla chips with salsa, guacamole, or queso
- Easy Pico de Gallo
- Rice
- Simple green salad
- Broccoli and Cheese
Make Ahead
You can assemble the enchilada casserole in advance and keep it covered in the refrigerator for up to 24 hours. Allow the dish to come to room temperature before baking.
Storage
Leftover chicken enchilada casserole will stay fresh in the refrigerator for 3-4 days.
How to Reheat
Refrigerated leftovers can be reheated in the microwave on high power for 1-2 minutes (or until the individual serving reaches the desired temperature). To reheat a larger casserole in the oven, cover loosely with foil and warm in a 350°F oven until heated through (about 20 minutes).
How to Freeze
Assemble the casserole as instructed, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw the dish in the refrigerator overnight and allow to come to room temperature on the counter before it goes in the oven.
Recipe Variations
- If you prefer to cook your own chicken at home, boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You'll need a total of about 4 cups shredded. I find that 2 lbs. of chicken breasts yields about 4 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
- Add a can of corn (drained) to the filling.
- Corn tortillas are more authentic for enchiladas, but you can substitute with flour tortillas if you prefer.
- Use different types of cheese. Try just Monterey Jack, just cheddar, or use Colby, Pepper Jack or a Mexican blend.
Tips for the Best Green Chicken Enchilada Casserole Recipe
- To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8-inch square dish.
- Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out.
- Use blocks of cheese that you grate by hand. This hand-grated cheese tends to melt smoother than the packages of pre-shredded cheese.
- Garnish the casserole with all of your favorite Mexican-inspired toppings. Good options include radish, cilantro, diced tomatoes, avocado, sliced olives, or sliced green onion.
More Tex-Mex Inspired Recipes to Try
- Taco Skillet with Rice
- King Ranch Chicken
- Easy Chicken Tortilla Soup
- Taco Quesadillas
- Sour Cream Chicken Enchiladas
- Taco Casserole with Rice
Green Chicken Enchilada Casserole
Ingredients
- 16 ounces green enchilada sauce, divided
- 1 cup full-fat sour cream, at room temperature
- 4 cups cooked, shredded chicken (such as the meat from a rotisserie chicken)
- 2 cups grated Monterey Jack cheese, divided
- 1 (4.5-ounce) can chopped green chilies
- 1 teaspoon ground cumin
- 1 teaspoon garlic salt
- 12 (6-inch) corn tortillas
- ½ cup grated cheddar cheese
- Optional garnish: sliced radish, chopped fresh cilantro, diced tomato
Instructions
- Preheat oven to 350°.
- Spray a 13x9-inch baking dish with nonstick cooking spray. Set aside.
- In a medium bowl, whisk together half of the enchilada sauce and all of the sour cream until smooth. Spread half of the sour cream mixture in the bottom of the prepared baking dish.
- In a medium bowl, stir together chicken, 1 cup of the Monterey Jack cheese, remaining enchilada sauce, green chiles, cumin, and garlic salt. Layer 6 tortillas in the bottom of the dish, overlapping the tortillas. Spoon chicken mixture over the tortillas. Arrange remaining 6 tortillas over the chicken mixture.
- Pour remaining sour cream mixture over tortillas; sprinkle with remaining 1 cup of Monterey Jack cheese and the cheddar cheese. Gently tap pan on counter twice to settle ingredients.
- Bake until bubbly and cheese melts, 20 to 25 minutes. Garnish with radish, cilantro, green onion, and tomato if desired.
Notes
- If you prefer to cook your own chicken at home, boil about 2 lbs. of boneless, skinless chicken breasts or thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken. You'll need a total of about 4 cups shredded. I find that 2 lbs. of chicken breasts yields about 4 cups of pulled chicken, but there's some flexibility here -- it doesn't need to be exact.
- Add a can of corn (drained) to the filling.
- Corn tortillas are more authentic for enchiladas, but you can substitute with flour tortillas if you prefer.
- Use different types of cheese. Try just Monterey Jack, just cheddar, or use Colby, Pepper Jack or a Mexican blend.
- To serve a smaller family, cut all of the ingredients in half and bake the casserole in an 8- or 9-inch square dish.
- Bake the casserole just until it's heated through. All of the ingredients are already cooked, so you just want to warm it in the oven until bubbly. Don't bake it for too long or it may dry out.
- Use blocks of cheese that you grate by hand. This hand-grated cheese tends to melt smoother than the packages of pre-shredded cheese.
- Garnish the casserole with all of your favorite Mexican-inspired toppings. Good options include radishes, cilantro, diced tomatoes, avocado, sliced olives, or sliced green onion.
I cook the chicken in hidden valley dressing before assembling the casserole
Great tip, Rae! Thank you. I bet that adds a ton of flavor. 🙂
Really yummy! I used rotisserie chicken and added a can of beans. Growing up, my mom always cut her tortillas up into 1 inch squares for enchilada casseroles and mixed everything together. So I mixed all my ingredients together except cheddar then poured in my dish and topped with the cheddar. I’m attempting to freeze half of the recipe for later too.
Sounds perfect, Kaitlyn! I love the idea of mixing everything up like your mom. It's probably even easier than layering! We actually had this for dinner last night...always a hit! 🙂