Last updated on June 29th, 2018 at 10:50 am
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!
- 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
- 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.
Recipe Video
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
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Recipe source: “30-Minute One-Pot Meals” Cookbook.
Made these tonight with leftovers from a chicken I roasted a few days ago. Super delicious! And as easy as advertised. Into the rotation it goes!
I tried this green enchilada recipe
And it was so easy and so good.
Made this..and my husband raved about it!
He’s still telling others how good it was!
I don’t date tell him how easy it was to make!!
It’s our secret! We’re so glad he loved it.
I really enjoy green chilies when cooking and this recipe sounds scrumptious. One issue, I cook for either one or two, can leftovers be frozen for a later meal without the tortillas becoming mushy? I sure hope so. Thanks for all your great recipes. Susan
When I make enchiladas I roll up and freeze individually without the sauce on the outside and freeze individually and you can then place in sauce when thawed and cook individually. That works very well. Hope this helps.
When I make enchiladas I roll up and freeze individually and just add the sauce when cooking. And that works very well for me
Looks and tastes as good as the picture and as easy to make as you claim. Just spicy enough without being overwhelming.
This dish was amazingly good. My husband likes spicy Mexican food, so I added a bit of finely diced jalapeño pepper and red onion to the chicken mixture during preparation. Plus we served the dish with guacamole salsa! Olé!
This is probably the 8th time making this. I never leave comments, but I figured for the 8th time making, I should. And the fact that I’ve made it this many times should speak for itself. It’s…. BUENO!
Muy bueno! 🙂
Thank you
This green chili enchilada recipe was easy to make and delicious. Definitely a keeper.
Made these the other night for my husband and sister and they loved them (as did I). I substituted the sour cream for plain greek yogurt and they tasted great. Thanks for the recipe!
I make these ALL THE TIME!! Our family and friends absolutely love them!! I also add a white onion to the chicken mixture. Our neighbors request them from me at least every other week!! DEFINITELY one of our FAVORITE meals!!!
LOL I’m so happy to hear that!
Made this tonight. I too was shocked about using sour cream. But dinner was amazing tonight. My son even enjoyed it.
So happy you liked it!
I made these! easy and very tasty! All ingredients were enchilada perfect! 🙂
Being a New Mexico native, I was a little skeptical of the simple ingredient list and using sour cream as the sauce base. But these turned out omg good! I used corn tortillas, since that is most common in NM for chicken enchiladas. My husband also loved them, said were among the best he’s had. Used Hatch sauce and Hatch canned chiles, and added 1/2 tsp onion powder to the chicken mixture. For the garnish, I made a “salsa” of fresh tomato, cilantro, green onion, avocado, lime juice and a splash of olive oil. I am a new convert to jocooks!
Thanks Kelly! So happy you enjoyed this dish. 🙂