This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn’t get any easier than these chicken enchiladas, they’re creamy, cheesy and perfect!
Here’s another favorite recipe from my book, an incredible green chile chicken enchilada. I’ve shared a few recipes from my book just to give you a hint of the kind of recipes you’ll find in it. This recipe is a favorite of mine from the book, but that should come as no surprise seeing how much I love Mexican food.
If you haven’t cooked with green chiles much, I’m excited for you to discover this flavorful little addition, one that delivers heat too. This dish delivers all the ease and efficiency of a casserole, but packed full of unexpected and exciting flavors. Let’s get into it, it would be unfair to keep you guys waiting even a second longer!
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.
What Is Enchilada Sauce?
Enchilada sauce is a staple in Mexican cooking. It’s full of well developed smokey flavor, a hint of heat, and is so simple to pour over any dish you want to add a little oomph to. Today I used store bought green chile enchilada sauce for the sake of saving time, but if you’d like to go homemade I must insist you try this with my scrumptious Enchilada Sauce recipe.
Ingredients
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
Casserole
- Chicken – Chicken breast that’s been cooked. Shred it up for this casserole. Easiest thing to do is buy a rotisserie chicken and shred it up.
- Enchilada sauce – We’re using green enchilada sauce today, so pick up a jar of it the next time you’re at the store.
- Green chiles – We’re using 1 small can of green chiles all chopped up. If you have trouble finding some I’ll include a section detailing substitutes below.
- Cheese – Monterey Jack cheese for a melty ooey gooey texture with a bit of heat.
- Sour cream – This is a rich, tangy, and creamy component of our filling. This can be substituted with Greek yogurt.
Toppings
- Tomatoes – Chopped up fine to be sprinkled over top, fresh.
- Herbs – Green onion and cilantro all chopped up fine.
How To Make Green Chile Chicken Enchilada Casserole
- Preheat the oven: To 425 F degrees.
- Form the filling: 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 9×13 inch baking dish.
- Assemble the casserole: 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.
- Finish the dish: 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.
Can’t Find Green Chiles?
You can substitute the canned green chiles for roasted poblano peppers or diced green bell pepper if you’d prefer absolutely no heat. However, these canned green chiles are not really too spicy but they really do add a nice flavor to the enchiladas.
Flour Or Corn Tortillas?
I’ve made this casserole with both flour tortillas and corn tortillas. For a true Mexican inspired casserole I recommend using corn tortillas, however flour tortillas work as well. Some people have mentioned that flour tortillas turn out a bit soggier than corn tortillas, but I thought it was just fine.
Leftovers
Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.
More Enchilada Recipes To 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
- Beef Enchilada Stuffed Pepper
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Quick and Easy Green Chile Chicken Enchilada Casserole
Equipment
Ingredients
- 10 ounce chicken breast cooked and shredded
- 16 ounce green chile enchilada sauce
- 4 ounce green chiles (1 small can), chopped
- 12 ounce 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 9×13 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.
Video
Recipe Notes
- Store in an airtight container in the fridge for 3 – 4 days. If freezing store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
My husband’s least favorite meal is Mexican food but he absolutely loves these enchiladas. Thank you.
Can these be made in advance and baked the next day? If so at what stage? I am making them for a party and am trying to cut down on prep time. Thank you
You definitely can. I would make them up to and including step 4, cover them up and refrigerate, then next day just pour the sauce over them with the cheese and bake.
You mention if making a day before that you should include step 4 but then you say not to. Do you pour the sauce and cheese just before baking. Sorry but I got confused.
Pouring the sauce is in step 5 in the recipe card. So no, you don’t pour the sauce over them until ready to bake.
Thank you! Clearly I can’t read!
This dish is soooo good! I will absolutely be making this again!
Thank you Jo!!!!!
This recipe is awesome. My family loves it.
We made this this afternoon with SPINACH tortillas I ordered from AMAZON, as we can’t get to Costco or Trader Joe’s for their
homemade torts, and used two cans of chicken rather than fresh. We added chopped white onions to the meat, and served them with sour cream, tomatoes, cilantro and sliced avocado. YUM!!!
This has to be the easiest meal and it’s always delicious. One of my personal favourites. I always add more chilli’s, we like it with a little more kick. But it’s a definite win in my home.
I made this for dinner last night -we loved the green chile sauce – its our new favorite!
I used corn tortillas and I think taste better than flour ….
I added some sauté onion and jalapeno to filling and used cooked chicken from a previous dinner. I added dash of some spices > garlic ,cumin coriander — will become a new favorite dish – was easy to prepare – makes a lot for 2, but leftovers will go fast — thanks for sharing your recipe-