Last updated on April 23rd, 2019 at 03:14 pm
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes! It doesn’t get any easier than these chicken enchiladas, they’re creamy, cheesy and perfect!
I’ve been teasing you with some pictures from my book, one of them being for this incredible green chile chicken enchilada, so I thought it’s time for me to share this recipe with you all. This recipe is a favorite of mine from the book, but that should come as no surprise seeing how much I love Mexican food.
I’ve tried to make these enchiladas as simple as possible. Many times I will list cooked chicken breast in my recipes, and what I usually do for this is buy a roast chicken from the grocery store, use the chicken breast in the recipe I’m making and have the rest of the chicken with a salad for another meal. This way you don’t waste anything.
This green chile enchilada casserole is also loaded with cheese, which is why it’s one of my favorite recipes. This is so easy to put together, which is why I even made a video for you guys, to take all the guesswork out of it.
For more quick and easy delicious recipes, you can order my “30-Minute One-Pot Meals” book at:
Do you love enchiladas as much as I do? Give these recipes a try:
- Cheesy Chicken Enchilada Soup
- Chicken Enchilada Rice Casserole
- Mexican Rice and Beef Casserole
- One Pot Chicken and Sausage Rice Enchilada
- Chicken Enchilada Casserole
- White Chicken Enchiladas
- Chicken Enchilada Quinoa Bake
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Quick and Easy Green Chile Chicken Enchilada Casserole
Ingredients
- 10 oz chicken breast cooked and shredded
- 16 oz green chile enchilada sauce
- 4 oz green chiles (1 small can), chopped
- 12 oz Monterey Jack Cheese
- 1 cup sour cream
- 10 medium tortillas
Toppings
- 3 springs cilantro chopped
- 3 green onions chopped
- 1 medium tomato chopped
Instructions
- Preheat the oven to 425 F degrees.
- Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
- In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9x13 inch baking dish.
- Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
- Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
- Place the dish in the oven and bake for 25 minutes.
- Top with chopped cilantro, green onions, and tomatoes before serving.
Watch How To Make It
Notes
Nutrition
Here are some products you may need:
Recipe source: “30-Minute One-Pot Meals” Cookbook.
Lindsay says
April 23, 2019 at 12:07 pmJust a question. Corn or flour tortillas?
Nicole Beaulieu says
April 23, 2019 at 1:42 pmThat’s totally up to your preference. We like flour tortillas here!
Noraz says
April 14, 2019 at 2:44 pmI used cream of chicken soup instead of sour cream and added some jalepenos for a little spice. We all really enjoyed it. Will definitely be making again.
Frances says
March 28, 2019 at 2:48 pmTried this recipe last night, it was great my family loved it, but i didn’t roll the tortillas just laid them flat with sauce, chicken and cheese in three layers with cheese and chips crushed on top! Turned out great will do again!
Joanna Cismaru says
March 28, 2019 at 3:07 pmSo glad you like it!