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Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole

This Green Chile Chicken Enchilada Casserole is your new go-to for a quick, delicious, and satisfying meal that brings all the comforting flavors of classic enchiladas without the fuss. It's the perfect solution for busy weeknights when you crave something hearty and flavorful, offering a streamlined approach to a beloved Tex-Mex favorite.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Casserole, Main Course
Cuisine: Tex-Mex
Ingredients Equipment Method Notes

Ingredients
  

Key Ingredients
  • 2 cups cooked shredded chicken rotisserie chicken is a great shortcut!
  • 1 (4 ounce) can diced green chiles undrained
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 1/2 cup sour cream
  • 1/4 cup milk
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • salt and black pepper to taste
  • 6-8 corn tortillas cut into 1-inch strips or torn into pieces
  • 1.5 cups shredded Monterey Jack cheese divided
Optional Toppings
  • chopped cilantro
  • extra sour cream
  • sliced black olives
  • diced avocado

Equipment

  • 9x13-inch baking dish
  • Large Bowl
  • Aluminum Foil

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or butter to prevent sticking.
  2. In a large bowl, combine the cooked shredded chicken, undrained diced green chiles, condensed cream of chicken soup, sour cream, and milk. Stir until everything is well incorporated and the mixture is creamy.
    2 cups cooked shredded chicken, 1 (4 ounce) can diced green chiles, 1 (10.5 ounce) can condensed cream of chicken soup, 1/2 cup sour cream, 1/4 cup milk
  3. Add the chili powder, cumin, and garlic powder to the chicken mixture. Season generously with salt and black pepper to your liking. Stir again to ensure the spices are evenly distributed throughout the sauce. Taste and adjust seasonings if necessary; you want a good kick of flavor!
    1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon garlic powder, salt and black pepper
  4. Spread about one-third of the chicken and green chile mixture evenly over the bottom of your prepared baking dish. Tear or cut the corn tortillas into 1-inch pieces and scatter half of the tortilla pieces over the chicken mixture.
    6-8 corn tortillas
  5. Sprinkle 3/4 cup of the shredded Monterey Jack cheese over the tortilla layer. This is where the magic begins to happen, creating that cheesy pull we all love.
    1.5 cups shredded Monterey Jack cheese
  6. Add another third of the chicken and green chile mixture on top of the cheese. Scatter the remaining tortilla pieces over this layer, followed by the remaining 3/4 cup of Monterey Jack cheese.
    6-8 corn tortillas, 1.5 cups shredded Monterey Jack cheese
  7. Finish by spreading the last third of the chicken and green chile mixture evenly over the top layer of cheese and tortillas.
  8. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 20 minutes.
  9. Remove the aluminum foil and bake for an additional 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. You want to see that beautiful, irresistible melted cheese.
  10. Let the Green Chile Chicken Enchilada Casserole rest for 5-10 minutes before serving. This allows the flavors to meld and the casserole to set slightly, making it easier to dish out. Serve hot, garnished with your favorite optional toppings.
    chopped cilantro, extra sour cream, sliced black olives, diced avocado

Notes

This casserole keeps well in the refrigerator for 3-4 days. Reheat individual portions in the microwave or larger portions in the oven at 350°F (175°C) for 15-20 minutes. It also freezes well for up to 2-3 months.
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