Green Chile Chicken Enchilada Casserole
A comforting layered dish of shredded chicken, creamy green‑chile sauce, corn tortillas and melted cheese—easy to bake, fabulous to serve.
This Green Chile Chicken Enchilada Casserole brings together tender shredded chicken, a creamy sour‐cream and green‑chile sauce, layers of corn tortillas, and melted cheddar (or Monterey Jack) cheese—resulting in a rich, satisfying dish that’s perfect for weeknight dinners or casual gatherings. It captures the flavor of green‑chile enchiladas in a simpler, bake‑in‑one‑dish format.
Why You’ll Love This Recipe
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Simple layering, big flavor: You get all the taste of enchiladas—chicken, green chile sauce, cheese—without rolling each individual tortilla.
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Comfort and ease: The creamy filling, gooey cheese and baked tortillas make it feel indulgent yet accessible.
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Customizable and flexible: Use rotisserie chicken to save time, switch cheeses, adjust spice level via green chile or sauce.
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Make‑ahead friendly: You can assemble ahead and bake when ready or reheat leftovers easily.
Ingredients
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2 cups cooked chicken (shredded or diced)
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2 cups shredded cheddar cheese
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⅓ cup sour cream
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4 oz canned diced green chiles (drained if needed)
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15 oz canned green chile enchilada sauce
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12 (6‑inch) corn tortillas
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10.5 oz cream of chicken soup
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Salt and pepper, to taste
Topping Options: sour cream, salsa, shredded lettuce, diced tomatoes, jalapeños
Instructions
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Preheat oven to 350 °F.
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In a large bowl, mix together: cream of chicken soup, sour cream, ~⅓ cup enchilada sauce, salt and pepper. Add chicken and diced green chiles; mix to combine.
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Pour ~¼ cup enchilada sauce into the bottom of an 8″×8″ (or similar) baking pan and spread to coat the bottom.
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Use 3 tortillas to cover the bottom of the pan (tear or cut to fill gaps).
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Spread 1/3 of the chicken mixture over the tortillas; pour ~⅓ cup enchilada sauce over the chicken layer.
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Use 3 more tortillas for the next layer, then another 1/3 of chicken mixture, ~⅓‑cup sauce, and 1 cup shredded cheese.
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Use the remaining 3 tortillas for the third layer. Spread the remaining sauce over the tortillas, then spread the remaining cheese on top.
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Bake for 25‑30 minutes until the cheese is melted, bubbling and the casserole is heated through.
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Remove from oven and let rest 5‑10 minutes before serving. Add toppings as desired.
Tips / Storage / FAQs
Tips:
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Warm the tortillas slightly or cut to fit for better layering and to prevent cracking.
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Choose freshly shredded cheese (rather than pre‑shredded) for better melting.
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Adjust the heat: mild green chiles for gentler taste, hot chiles or extra sauce for more spice.
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Let the casserole rest after baking so it sets and slices more neatly.
Storage:
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Leftovers keep in the refrigerator for up to 3–4 days in an airtight container.
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To reheat: cover and bake at 350 °F until warmed through, or microwave individual portions.
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For make‑ahead: assemble, cover tightly and refrigerate; when ready, bake as directed (you may need to add a few minutes).
FAQs:
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Can I use flour tortillas instead of corn? Yes—but corn tortillas are more traditional and hold the texture best in this layered dish.
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How spicy is it? It depends on the sauce and chiles—use mild versions if preferred; use hot green chiles or add jalapeños for extra kick.
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Can I use rotisserie chicken? Absolutely—and it’s a great shortcut. Just shred and mix in.
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Can I make it vegetarian? Yes—omit the chicken and use beans or roasted vegetables as a substitute, and use vegetable‑based soup or sauce.
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What cheese substitutions work? Monterey Jack, Pepper Jack, or a Mexican cheese blend are all good alternatives.
Final Thoughts
This Green Chile Chicken Enchilada Casserole hits all the right notes—comforting, flavorful, cheesy and easy to pull together. Whether you’re feeding family after a busy day or bringing a dish to share with friends, it offers warmth and satisfying Tex‑Mex flavor with minimal fuss. Serve it with a side salad or beans, add your favorite toppings, and let everyone dig in.
