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At our house, we LOVE our Green Chile Chicken Enchiladas. So why not make it an easy casserole?!
Our chicken enchilada casserole includes all of our favorite flavors in one easy dish. Simply layer and bake – only 10 minutes of prep! This is a perfect dinner for busy nights when you want something easy. And since we have most of the ingredients on hand at all times, it’s a breeze!
This recipe calls for green enchilada sauce. We love Las Palmas to keep it easy, but have an easy homemade sauce that’s also worth trying – it’s delicious!
Just like our Beef Enchilada Casserole, this recipe is a home run. It is perfect for making ahead, bringing over to a friend’s house, making as a freezer meal, or just eating right out of the oven!
Why we think you’ll love it:
- A snap to make! Just layer and bake, only 10 minutes of prep makes mealtime a breeze.
- Feeds the masses. This casserole makes plenty to share! It’s also easy to double for even more hungry friends.
- Make a freezer meal. This is one of our favorite dishes to double and save a pan for later! It’s also perfect for sharing.
Chicken Enchilada Casserole Ingredients and Substitutions
- 4 ½ cups shredded chicken – Make Shredded Chicken in the crock pot, shred oven Baked Chicken, or use a Rotisserie Chicken.
- 1 (28-ounce) can green enchilada sauce – store bought or homemade Green Enchilada Sauce
- 1 cup sour cream – or plain Greek yogurt
- 9-10 corn tortillas, cut into 1-2 inch squares – We use white corn tortillas, but yellow corn tortillas also work.
- 4 cups shredded Monterey Jack cheese – or cheddar cheese, Colby jack cheese, or Mexican cheese blend
- optional toppings – cilantro, avocados, tomatoes, sour cream, Guacamole, Salsa, diced onion, chopped bell pepper, black olives, crushed tortilla chips, or Pico de Gallo
How to Make Chicken Enchilada Casserole
- PREP. Preheat oven to 375°. Grease a 9×13 casserole dish.
- ASSEMBLE. Layer 2¼ cups shredded chicken, ½ cup sour cream, half of the tortilla cubes, 14 ounces green enchilada sauce, and 2 cups cheese. Add the remaining half of the chicken, sour cream, enchilada sauce, tortilla cubes, and cheese.
- BAKE. Bake, covered, for 40 minutes. Uncover and bake an additional 10 minutes making sure to let it rest for about 15 minutes before serving.
- SERVE. Top with additional ingredients like fresh cilantro, avocados, and tomatoes.
Kristyn’s Recipe Tips
- Use the sour cream that comes in a squeeze tube. It makes it so much easier!
- Make a large batch of shredded chicken and freeze to use in recipes like this.
- For the best results freshly shredded cheese melts the best, avoid pre-shredded cheese.
- Using stale or toasted tortillas and keeping them off the bottom of the baking dish will help keep them from getting oversaturated and soggy.
- Be sure to remove the foil towards the end of the baking time.
Chicken Enchilada Casserole
Ingredients
- 4½ cups shredded chicken
- 1 (28-ounce) can green enchilada sauce
- 1 cup sour cream
- 9-10 corn tortillas, cut into 1-2 inch squares
- 4 cups shredded Monterey Jack cheese
- toppings: cilantro, avocados, tomatoes, optional
Instructions
- Preheat oven to 375°F.
- Grease a 9×13 casserole dish and layer half of the chicken, sour cream, tortilla cubes, sauce, and cheese. Repeat these layers once more and bake, covered, for 40 minutes.
- Uncover and bake for an additional 10 minutes. Let it rest for about 15 minutes before serving.
- Top with cilantro, avocados, and tomatoes.
Video
Notes
- Use the sour cream that comes in a squeeze tube. It makes it so much easier!
- Make a large batch of shredded chicken and store it in the freezer to use in recipes like this.
- For the best results freshly shredded cheese melts the best, avoid pre-shredded cheese.
- Using stale or toasted tortillas and keeping them off the bottom of the baking dish will help keep them from getting oversaturated and soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Assemble as directed but do not bake. Instead, cover with plastic wrap and refrigerate overnight, or wrap again with foil and freeze for up to 3 months. Thaw in the fridge if needed, and bake as directed.
Store leftovers covered or divided into airtight containers. Refrigerate for up to 3 days or freeze for up to 3 months. Thaw if needed and reheat large portions in the oven or smaller portions in the microwave.
Complete The Meal
Sides
Mexican Corn Salad
25 mins
Homemade Spanish Rice Recipe
45 mins
Mexican Corn on the Cob
14 mins
Refried Black Beans
15 mins
Desserts
Mexican Fried Ice Cream
4 hrs 17 mins
Easy Tres Leches Cake
4 hrs 45 mins
Carmelitas
45 mins
Churro Recipe
35 mins
Chicken Enchiladas
Collections
This recipe was originally published April 2019.
Very good and easy to make. Had it at my relatives house and have passed it along to everyones delight!
This recipe has great flavor and is so easy to make for al lbusy moms and cooks. Most of the ingredients you will have in your house every day of the week. Your family will love this. We are big on Mexican recipes.
Super easy and delicious. My family loves all your recipes and this one is no different. Thanks for making mom life easier!
Do you think you could make this and then freeze individual portions?
Yes, I’m sure you could!