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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.
I decided to make this recently & was so impressed with the flavor!! Mexican food is my very favorite & this dish is amazing & so easy. I just served chips & salsa with it but next time I want to make cilantro lime rice for the side 🙂
Tried this last week, and it was a hit! Will add some green chiles in the layers, and maybe some olives on top as well. Quick and easy and delish!
I’m so glad to hear that! Those additions would be delicious. Thanks for giving the recipe a try!
Very tasty! I used onion, onion, and jalapeño with the chicken and seasoned with cumin, ground oregano, paprika, onion, and garlic powder. Only had 2 cups Monterey Jack so I used 2 cups mozzarella. Also used light sour cream and low carb corn tortillas. Didn’t impact taste-still super delicious and easy!
Garlic****sorry put onion twice 🤦🏻♀️
Thanks for sharing what you did! So glad you enjoyed the dish!
So delicious!!!
This was delicious out of the oven . I’m wondering if I made a mistake by freezing the leftovers. Can I thaw and reheat? Potluck on Wednesday,thanks!
Super easy and fast and we love this!!! Store bought shredded jack or colby jack works fine. Only concern with this amazing dinner is choosing the right canned green enchilada sauce. We have our fav but beware all brands are not equal.
Added tip. I throw a large boneless chicken breast in pot to boil with a couple bay leaves, onion, carrots, salt and black pepper. Bring to boil. Cook 10 mins or so just till chicken is still slightly pink in the center. Creates an amazing fresh chicken broth that makes an easy base for cilantro lime rice. I use what’s handy, instant 5 minute rice, dried cilantro, butter, 1 or 2 tbls of lemon or lime juice and a 1 or 2 tbls of the extra enchilada sauce to taste . Easy to add canned black chili beans as another side or instead add few black beans to the rice. AMAZING!!
Agreed! Not all green enchilada sauce is created equal. 🙂 haha! Thanks for sharing what you do and with the rice too. Sounds tasty! So glad you enjoy the enchilada recipe.
Really want to make this recipe but nutrition facts are WAY off…unless I’m missing something huge here. But you’re putting a pound of cheese in there (alone 1970 calories) and 4.5 cups of chicken AND a cup of full fat sour cream. My total is showing around 570 calories per serving (6 total) with 33g of fat.
Not a big deal but misleading and I’m glad I double checked (counting macros) Are you using full fat sour cream and cheese?
Thanks for the feedback. We’ll look more into this and make any corrections. Yes, we used full fat of both, but you could certainly substitute for low fat or fat free options!
Another great recipe. My family loved it. The only thing I added was black olives. Also made Spanish rice another family favorite.
Ooh black olives would be a yummy addition. Thanks for sharing!!
About to make this for dinner tonight. Thinking of adding onions. THOUGHTS….
Ps. Your Mexican rice recipe is the best!!!!
If you like onions, I’d say go for it. Wish I liked them! So glad you like the rice, too! Thank you so much!
I would like a recipe for corn tortillas. Maybe you have already given out one and I missed it.
Thank you
I am sorry, I do not have a recipe for homemade corn tortillas. Have you looked on Pinterest?