Green Chili Chicken Enchilada Casserole

If you’re craving a comforting, flavorful, and easy-to-make meal that brings the vibrant tastes of Mexican cuisine right to your dinner table, this Green Chili Chicken Enchilada Casserole is exactly what you need. Layered with tender chicken, roasted green chilies, gooey cheese, and a creamy sauce, it’s a crowd-pleaser perfect for weeknight dinners or weekend gatherings. This casserole takes all the best parts of enchiladas but simplifies the preparation by baking everything together in one dish. Whether you’re an experienced cook or just starting out, you’ll love how straightforward and delicious this recipe is.

Why This Recipe Is a Must-Try

What makes this Green Chili Chicken Enchilada Casserole truly stand out is its balance of bold flavors and creamy textures. The roasted green chilies add a mild heat and smoky depth, while the shredded chicken soaks up the savory sauce beautifully. Plus, it’s incredibly versatile — you can make it with leftover chicken or freshly cooked chicken breasts. The casserole is also perfect for making ahead, saving you time on busy days without sacrificing flavor.

This recipe brings together the best of Mexican-inspired comfort food, but with a wholesome twist. It’s packed with protein, uses simple ingredients you can find at any grocery store, and bakes into a golden, bubbly masterpiece that’s sure to satisfy. Whether you’re serving it for a family dinner, meal prepping for the week, or bringing a dish to a potluck, this casserole won’t disappoint.

Ingredients

• 3 cups cooked chicken, shredded (use chicken breast or thigh)
• 1 (4-ounce) can diced green chilies, drained
• 1 cup sour cream or plain Greek yogurt
• 1 cup shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• 1 (10-ounce) can green enchilada sauce
• 8 small corn or flour tortillas, cut into quarters
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Optional: sliced jalapeños or avocado for topping

How To Make Green Chili Chicken Enchilada Casserole

Step 1: Prepare the Chicken Mixture

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the shredded chicken, diced green chilies, ground cumin, chili powder, salt, and pepper. Cook for 2-3 minutes until everything is well combined and heated through. Remove from heat.

Step 2: Mix the Creamy Sauce

In a medium bowl, combine the sour cream (or Greek yogurt) with half of the shredded Monterey Jack cheese and half of the shredded cheddar cheese. Mix well. Add the green enchilada sauce and stir until the sauce is smooth and creamy.

Step 3: Assemble the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch (or similar size) baking dish. Spread a thin layer of the creamy enchilada sauce on the bottom of the dish. Next, layer a handful of tortilla quarters evenly over the sauce. Spread about half of the chicken mixture over the tortillas, then dollop half of the remaining enchilada sauce mixture on top. Repeat the layering: tortillas, chicken mixture, and sauce. Sprinkle the remaining Monterey Jack and cheddar cheeses evenly over the top.

Step 4: Bake to Perfection

Cover the casserole loosely with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden brown. Let the casserole rest for about 5 minutes before serving to allow it to set.

Step 5: Garnish and Serve

Sprinkle freshly chopped cilantro over the casserole. Optionally, add sliced jalapeños or avocado on top for extra flavor and texture. Serve warm with your favorite sides like Mexican rice, beans, or a fresh salad.

Expert Tips

• Use rotisserie chicken or leftover cooked chicken to save time.
• For a creamier texture, substitute half the sour cream with cream cheese.
• Warm the tortillas slightly before cutting to prevent cracking.
• Don’t skip the resting time after baking; it helps the casserole set for easier slicing.
• If you prefer a spicier dish, add extra diced green chilies or a sprinkle of cayenne pepper.
• Leftover casserole can be reheated in the oven or microwave, but cover to retain moisture.
• For a crispier top, broil the casserole for the last 2-3 minutes, watching closely to avoid burning.

Variations and Customizations

• Vegetarian: Replace chicken with roasted vegetables like zucchini, bell peppers, and mushrooms.
• Cheese: Swap out Monterey Jack and cheddar for pepper jack or a Mexican cheese blend.
• Spice Level: Add chipotle peppers in adobo for smoky heat or reduce green chilies for a milder taste.
• Gluten-Free: Use corn tortillas that are certified gluten-free.
• Extra Protein: Mix in black beans or pinto beans for added fiber and protein.
• Low Carb: Use low-carb tortillas or replace tortillas with thinly sliced zucchini layers.

How to Store Leftovers

Once cooled, cover any leftover Green Chili Chicken Enchilada Casserole with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, place individual portions in the microwave until warm or reheat the entire dish in the oven at 350°F (175°C) covered with foil for 15-20 minutes. For longer storage, you can freeze the casserole for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQ

Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole up to 24 hours in advance, cover it tightly, and refrigerate. When you’re ready to bake, just add a few extra minutes to the baking time since it will be cold from the fridge.

What can I substitute for green enchilada sauce?

If you can’t find green enchilada sauce, you can make a quick homemade version by blending roasted green chilies, tomatillos, garlic, onion, cilantro, and a squeeze of lime juice. Alternatively, salsa verde works well as a substitute.

Is this recipe spicy?

This casserole has a mild to moderate heat level thanks to the green chilies. If you prefer it spicier, add more chilies or jalapeños. If you prefer it milder, reduce the amount of chilies or omit them altogether.

Can I use chicken thighs instead of breast?

Yes! Chicken thighs are a great option because they stay juicy and tender. Just cook and shred them the same way you would chicken breasts.

Conclusion

This Green Chili Chicken Enchilada Casserole is a fantastic dish that combines ease, flavor, and comfort into one delicious meal. With its creamy sauce, tender chicken, and vibrant green chilies, it’s perfect for any occasion — from busy weeknights to weekend family dinners. The best part is how simple it is to prepare without sacrificing any of the authentic, zesty flavors you love from traditional enchiladas. Give this recipe a try, and you’ll have a new favorite that’s sure to become a regular in your recipe rotation!