Quick and Easy Green Chile Chicken Enchilada Casserole
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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!
Green Chile Chicken Enchilada Casserole
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 In Green Chile Chicken Enchilada Casserole
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
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
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Preheat the oven: To 425 F degrees.
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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.
How To Make Home Made Green Enchilada Sauce
I like to say homemade is always best here on the blog, so if you subscribe to that same belief, here’s some delicious homemade sauce for you to spoon into this casserole. Store bought will work just fine as well, as I used myself.
Ingredients
- 1 tablespoon of olive oil
- 1 small diced onion
- 4 cloves of garlic
- 1 cup of stock, any kind you would like
- 1 jalapeno with the seeds and ribs removed
- 4 cans of diced green chiles
- 1 teaspoon ground cumin and salt & pepper to taste
Directions
- Saute the onion and jalapeno is the olive oil till soft before introducing your garlic. Once fragrant transfer the mixture to your blender and add the rest of the ingredients.
- Blend till smooth and adjust for seasoning
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.
How To Store This Enchilada Casserole
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
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Serves: 10
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!
Equipment
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.
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.
Nutrition Information:
Serving: 1enchiladaCalories: 319kcal (16%)Carbohydrates: 22g (7%)Protein: 18g (36%)Fat: 18g (28%)Saturated Fat: 10g (63%)Cholesterol: 60mg (20%)Sodium: 872mg (38%)Potassium: 250mg (7%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 875IU (18%)Vitamin C: 5mg (6%)Calcium: 316mg (32%)Iron: 2mg (11%)
Sarah Chanel says
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.
Susan E says
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-
Mitchl1221 says
One of my very favorite dishes! So very easy to make and you can tweak ingredients to your taste….another winner, Jo!
Jo Cooks Team says
We’re so glad you love it! 🙂
Shelby says
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
Just a question. Corn or flour tortillas?
Nicole Beaulieu says
That’s totally up to your preference. We like flour tortillas here!
Noraz says
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
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
So glad you like it!