This Green Chili Chicken Enchilada Casserole has quickly become one of our favorites recipes to make. And eat. I really love how simple these types of casseroles are to make.
It's amazing how a handful of simple ingredients baked together can be so flavorful. I think what sets this green chili chicken enchilada casserole apart from others is the combination of the green chilies and the cream of chicken soup. A yummy combination in my book.
Feel free to substitute the Mexican Blend Cheese if you have a hard time finding it at your local grocery store. I think a nice Cheddar would work well with all the other ingredients.
🐓 How to Handle Raw Chicken
Leave the chicken in the fridge until ready to use.
Be careful of dripping juices. Clean up immediately.
Do not wash raw chicken (prevents cross-contamination).
Wash all utensils and cutting board (if applicable).
If marinating the chicken, make sure you toss the juices before you cook. Don't ever use the juice from the marinade.
Wash your hands after handling raw chicken.
💭 Recipe Tip
If you want to make this green chili chicken enchilada casserole recipe even easier, you can use a pre-cooked rotisserie chicken from your local market. Most rotisserie chickens yield over 4 cups of shredded chicken so you will have some leftover for other recipes!
If you love chicken enchiladas as much as I do, make sure you try my delicious Chicken Enchiladas In Green Sauce recipe. Equally delicious! And for another delicious Mexican inspired dish, check out my Awesome Quesadilla Pie!
For more great recipes like this one, I suggest you check these recipes out:
📋 What Ingredients do I need
You will need the following ingredients to make this Green Chili Chicken Enchilada Casserole: Chicken, Mexican Blend Cheese, Sour Cream, Green Chilies, Green Enchilada Sauce, Corn Tortillas, Cream of Chicken Soup and Salt & Pepper.
🥣 How to make Green Chili Chicken Enchilada Casserole
Preheat oven to 350°F.
In a bowl mix together the cream of chicken soup, ⅓ cup sour cream, ⅓ cup enchilada sauce, salt and pepper. Add chicken and diced green chilis and just mix until everything is combined.
Pour ¼ cup enchilada sauce into the bottom of 8 x 8 baking pan and spread it out until most of the bottom is covered. Use 3 tortillas to cover the bottom of the pan. Cut as needed to fill gaps.
Spread ⅓ of the chicken mixture over the tortillas. Cover chicken mixture with a ⅓ cup enchilada sauce.
Use 3 more tortillas to cover the first layer. Add another ⅓ of the chicken mixture and cover the tortillas. Then ⅓ cup of sauce. Add 1 cup of shredded cheese. Use 3 more tortillas to cover the second layer.
Add remaining chicken mixture making sure to cover tortillas. Add another ⅓ cup enchilada sauce. Cover the 3rd layer with remaining tortillas.
Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible. Spread remaining cheese over the top of the sauce.
Bake for 25 to 30 minutes until cheese is melted and bubbly.
Green Chili Chicken Enchilada Casserole
Ingredients
Filling Ingredients
- 2 Cups Chicken, cooked & shredded
- 2 Cups Mexican Blend Cheese, shredded
- ⅓ Cup Sour Cream
- 4 oz Green Chilies, diced & drained
- 15 oz Green Enchilada Sauce
- 12 medium Corn Tortillas
- 10 oz Condensed Cream of Chicken Soup
- Salt and Pepper, to taste
Topping Ingredients (Optional)
- sour cream
- salsa
- Lettuce
- tomatoes
- Jalapeño
Instructions
- Preheat oven to 350°F.
- In a bowl mix together the cream of chicken soup, ⅓ cup sour cream, ⅓ cup enchilada sauce, salt and pepper. Add chicken and diced green chilis and just mix until everything is combined.
- Pour ¼ cup enchilada sauce into the bottom of 8 x 8 baking pan and spread it out until most of the bottom is covered. Use 3 tortillas to cover the bottom of the pan. Cut as needed to fill gaps.
- Spread ⅓ of the chicken mixture over the tortillas. Cover chicken mixture with a ⅓ cup enchilada sauce.
- Use 3 more tortillas to cover the first layer. Add another ⅓ of the chicken mixture and cover the tortillas. Add ⅓ cup of sauce. Add 1 cup of shredded cheese. Use 3 more tortillas to cover the second layer.
- Add remaining chicken mixture making sure to cover tortillas. Add another ⅓ cup enchilada sauce. Cover the 3rd layer with remaining tortillas.
- Using remaining sauce, pour over the entire top, trying to cover as much of the tortilla as possible. Spread remaining cheese over the top of the sauce.
- Bake for 25 to 30 minutes until cheese is melted and bubbly.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Kim
Is this recipe Keto friendly??
Chef Rodney
Thanks for asking. The cream of chicken soup is typically very high in carbs so you would need to substitute for a keto friendly cream of chicken soup.
Angelina
I liked the recipe, it was really simple too make, unlike other green chicken enchiladas. Thanks
Margaret Ferguson
It's in the oven and smells pretty good. It is an easy recipe which I am a fan of, so I hope it turns out well so I can make it again. Thanks!
Chef Rodney
Hope you enjoyed it. To this day still one of my favorite casseroles to make.
Paula
I like to caution that the cream of chicken soup may not be gluten free.
Chef Rodney
Thanks for pointing that out!
Amy
Rodney, do you use yellow or white corn tortillas to make your casserole?
Chef Rodney
You can use either one. White corn tortillas are usually a bit softer so you may prefer them for this recipe.