Green Chili Chicken Enchilada Casserole
Get ready to elevate your weeknight dinner game with this Green Chili Chicken Enchilada Casserole—a mouthwatering twist on classic enchiladas, perfect for the whole family! This easy-to-make casserole layers tender, cooked shredded chicken, zesty green enchilada sauce, and creamy sour cream with a touch of diced green chilies for a flavorful kick. Melted Monterey Jack and sharp cheddar cheeses create a gooey, golden topping, while soft corn tortillas pull it all together in comforting, cheesy perfection. With just 15 minutes of prep time and a foolproof baking method, this hearty casserole is ideal for busy nights or meal prep. Serve it warm, topped with fresh cilantro for a pop of brightness, and pair it with rice, beans, or a crisp salad for a complete Tex-Mex feast. Perfect for enchilada lovers craving a quick and satisfying twist!
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Recipe Information
Ingredients
- 4 cups Cooked shredded chicken
- 2 cups Green enchilada sauce
- 1 can Cream of chicken soup
- 1 cup Sour cream
- 1 can (4 oz) Diced green chilies
- 2 cups Shredded Monterey Jack cheese
- 1 cup Shredded sharp cheddar cheese
- 12 Corn tortillas
- 3 tablespoons Chopped fresh cilantro
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 as needed Cooking spray
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish with cooking spray.
In a large mixing bowl, combine green enchilada sauce, cream of chicken soup, sour cream, diced green chilies, salt, and black pepper. Mix until smooth.
Spread a thin layer of the sauce mixture (about 1/4 cup) on the bottom of the prepared baking dish.
Place 4 corn tortillas in a single layer on top of the sauce. You may need to tear the tortillas to fit perfectly.
Spread 1/3 of the shredded chicken evenly over the tortillas, followed by 1/3 of the remaining sauce mixture.
Sprinkle 1/3 of the Monterey Jack cheese and a small handful of cheddar cheese over the sauce layer.
Repeat the layering process two more times: tortillas, chicken, sauce, cheeses.
For the final layer, top with just tortillas, the remaining sauce, and the remaining cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly on top.
Let the casserole cool for 5 minutes. Sprinkle with chopped fresh cilantro before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 206 mg | 69% | |
| Sodium | 1687 mg | 73% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 8.5 g | ||
| Protein | 69.9 g | 140% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 594 mg | 46% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 849 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
