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–+ servings
Green Chili Chicken Enchilada Casserole

Savor the Comfort of Green Chili Chicken Enchilada Casserole

This Quick and Easy Green Chili Chicken Enchilada Casserole is a comforting dish that the whole family will love.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Cooked Chicken use shredded or diced rotisserie chicken for convenience
  • 2 cups Shredded Cheddar adds creaminess and flavor; Monterey Jack works well as a substitution
  • 1 cup Sour Cream contributes creaminess and tang; Greek yogurt is a healthier alternative
  • 1 can Canned Diced Green Chiles introduces a mild spice; freshly diced chiles can elevate freshness
  • 1 can Canned Green Chili Enchilada Sauce acts as a flavorful base; homemade sauce adds a personal touch
  • 6 pieces Corn Tortillas provides structure; flour tortillas can be used but will affect texture
  • 1 can Cream of Chicken Soup adds depth; can be swapped with cream of mushroom for variation
  • 1 teaspoon Salt enhances flavor; consider using garlic powder or cumin for extra taste
  • 1 teaspoon Pepper
Optional Toppings
  • 1 medium Fresh Avocado adds creaminess and freshness
  • 1 cup Diced Tomatoes introduce color and brightness, perfect for a topping
  • 1 cup Shredded Lettuce offers crunch and a refreshing bite
  • to taste Jalapeños or Hot Sauce kick up the spice level for those who like it hot!

Equipment

  • Oven
  • Mixing bowl
  • Baking Dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup of the enchilada sauce, salt, and pepper until smooth. Stir in the cooked chicken and canned diced green chiles, making sure everything is well-coated.
  3. Spread 1/4 cup of enchilada sauce evenly on the bottom of an 8-inch x 8-inch baking dish.
  4. Layer the bottom of the dish with three half-cut corn tortillas, overlapping slightly. Spread 1/3 of the chicken mixture evenly, followed by a drizzle of 1/3 cup enchilada sauce.
  5. Add another three half-cut tortillas on top of the chicken mixture, then add 1/3 of the chicken mixture and sprinkle with cheese. Pour over 1/3 cup of enchilada sauce.
  6. Place a final layer of tortillas over the casserole, pour the remaining enchilada sauce evenly across the top, and sprinkle the remaining shredded cheese.
  7. Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and golden.
  8. Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 250mgIron: 2mg

Notes

This casserole is versatile and can be customized with various toppings according to your family's tastes.

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