Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
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.
Table of Contents
Love enchiladas as much as we do? Try these beef and cheese enchiladas, these easy chicken enchiladas, or this easy beef enchilada casserole!
Why You’ll Love this Green Chicken Enchilada Casserole
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. The casserole is delicious when served with corn salad, rice, ranch-style beans, or tortilla chips and guacamole. Best of all, it’s a convenient prep-ahead dish that can be assembled in advance for busy weeknight dinners!
What is a 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 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. Sub with just cheddar cheese, or add some kick with pepper jack cheese.
- 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! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Combine sour cream and half of the enchilada sauce.
- Spread in the bottom of a casserole dish.
- Stir together the filling in a large bowl.
- Layer the tortillas and the chicken filling in the dish.
- Pour remaining sour cream sauce over top, then sprinkle with cheese.
- Bake for about 20 minutes, or until the cheese melts and the inside is hot and bubbly.
- Garnish with desired toppings and serve!
Serving Suggestions
The green chicken enchilada casserole goes well with any of these easy sides:
- Refried Beans, Ranch-Style Beans, or seasoned black beans
- Black Bean and Corn Salad or Mexican street corn
- Tortilla chips with salsa, guacamole, or queso
- Easy Pico de Gallo
- Easy Mexican rice
- Simple green salad
- Broccoli and Cheese
Preparation and Storage Tips
- 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 Chicken Casserole Recipes to Try
King Ranch Chicken
40 minutes mins
Chicken Enchilada Casserole with Sour Cream
35 minutes mins
4-Ingredient Chicken Quesadilla Casserole
40 minutes mins
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°F. Spray a 13×9-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! 🙂
This looks so yummy! I’d like to assemble this on a Friday afternoon, to bake for Sunday supper after we get back from a weekend away. Do you think that will work? Or will it all get too soggy?
Hi, Amy! The tortillas definitely got soggy as they sit with the sauce and chicken. That’s true of any enchilada casserole. A lot of folks don’t mind, and kind of like how the tortillas soften as the casserole sits/bakes. If you prefer a firmer tortilla, then you should probably assemble it right before baking. Another option that you could try (but it’s more work), is frying the tortillas in hot oil before assembling the dish. This helps to keep the tortillas more firm when making regular enchiladas, and I imagine it would help with the casserole in a similar way. That said, even fried tortillas will probably get soggy if they sit for a few days. Hope that all helps!
this is what I would do…I know you have a beef version of this with enchilada sauce…so I make the hamburger and season and fry, push the gr. beef to the sides of pan..add a can of black beans drained and rinsed to the center of the pan and mash the beans somewhat w/a potato masher, then stir all together , cook a bit and add some enchilada sauce…Sometimes I make extra and freeze a portion…so when I want to make this…I take the meat/bean mixture out and refrigerate it the night before…then these casseroles are so easy to assemble,throw down some sauce, put the tortillas on top, dump on the filling etc….and if I am in a hurry I make and microwave this casserole to heat and add a little cheese and whatever I like on top..also great in the summer when you do not want the oven on or you are up at the cabin…just take the filling, some tortillas and sauce and throw it together…add whatever topping you like.. I put this in my “easy but good” file…the beef or you could use turkey filling w/beans is also good for tacos..I know this is the green sauce with sour cr. recipe…so usually you can not freeze sour cr…but you could still make the chicken with the green sauce…and freeze. I have used greek yogurt instead of sour cream and put a squeeze of lime on the chicken before I stir it in and that works also..trying to cut calories…
Great tips, Ruth!
This was delicious! I did add a couple of ingredients. I sautéed some baby Bella mushrooms and added spinach to the saute when they were cooked. I don’t keep garlic salt in the house, so I went for my standby Tony Chacheres. I also added a few drops of my green habenero sauce to the sour cream.
Sounds perfect, Bonnie. Thank you!
Loved this!!! Made it again to take to a family gathering and it got rave revues with requests for recipe! Only adjustments I made for what I had on hand, were to cook chicken breasts in a separate can of Hatch green enchilada sauce in the slow cooker. The chicken came out really tender with an extra layer of flavor infused. Then, to use up some poblano peppers, I roasted, peeled then diced them, using instead of the canned. Instead of mixing in that one cup of cheese with the chicken, I layered it (and maybe a half cup more:)) on top of the chicken, a finely diced small onion and a can of corn, before the top layer of tortillas. It would have been faster to use rotisserie chicken and canned chilis, so I’ll do that when I need a quick meal. I will make this over and over, as it is the perfect comfort food and great for potluck!
Wow, your version sounds delicious! Thank you!!
Blair, I’m so sorry!! Didn’t mean to make a “version”! Lol I normally would have used a rotisserie, but had uncooked chicken on hand, plus extra time. I didn’t want to overcook my chicken, so I thought I’d try my slow cooker (it gets lonesome from lack of use..ha). I needed a little liquid & the enchilada sauce seemed reasonable. I’ve made green enchiladas many times before & although they were “good”, I always felt something was amiss. What I really loved was your idea to mix the sour cream in with the enchilada sauce! Brilliant! It gave just the right amount of creaminess & tang. Yours is the perfect green enchilada casserole that I’ve long been trying to achieve! Bravo!! Thanks so much for sharing!
That’s always my goal — to serve as inspiration and then let you make the recipes your own. No problem in creating your own version. I always love to hear about it!
So delicious! I add cream cheese to the chicken mixture and slow cook the chicken with the green chilies. My go to enchilada recipe!
Yum! Thank you for sharing, Steph!