Name: Quick and Easy Green Chile Chicken Enchilada Casserole
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 10
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; 3 springs cilantro (chopped); 3 green onions (chopped); 1 medium tomato (chopped)

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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:

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

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!

4.97 from 32 votes

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings:

Calories: 316kcal

Author: Joanna Cismaru

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

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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

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

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Nutrition

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Nutrition Facts

Quick and Easy Green Chile Chicken Enchilada Casserole

Amount Per Serving (1 enchilada)

Calories 316 Calories from Fat 153

% Daily Value*

Total Fat 17g 26%

Saturated Fat 9g 45%

Cholesterol 60mg 20%

Sodium 871mg 36%

Potassium 228mg 7%

Total Carbohydrates 21g 7%

Dietary Fiber 1g 4%

Sugars 5g

Protein 18g 36%

Vitamin A 16%

Vitamin C 4.7%

Calcium 31.5%

Iron 9.5%

* Percent Daily Values are based on a 2000 calorie diet.

Here are some products you may need:

Recipe source: “30-Minute One-Pot Meals” Cookbook.

Comments

Shelby says
July 3, 2019 at 11:17 am

I made this recipe two days ago and it was good however I would make a variation next time. We did a dish of flour ones and a dish of corn, corn were better because the tortilla had a bit more flavor and tended to get a bit harder (crispier kinda). Next time I’m gonna try to crispy up the tortillas a bit before putting them in the dish by frying them a bit. The flor one especially was just a bit too mushy for my liking but it was still good. With that variation I think it will put this recipe over the top. My boyfriend agreed that the tortillas need to be a bit crispy too!
Lindsay says
April 23, 2019 at 12:07 pm
Just a question. Corn or flour tortillas?
- Nicole Beaulieu says
  April 23, 2019 at 1:42 pm
  That’s totally up to your preference. We like flour tortillas here!
Noraz says
April 14, 2019 at 2:44 pm

I 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 pm

Tried 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 pm
  So glad you like it!