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Green Chili Chicken Casserole has layers of corn tortillas, chicken, cheese and enchilada sauce. It’s easy to prepare ahead casserole recipe that the whole family is going to love.
What I Love About this Recipe.
Comfort Food. There is something about a good casserole that takes me right back to my childhood. It might be all those church potluck dinners we went to where there was always a wide array of casseroles to choose from!
Quick and Easy. You only need one pan and the whole family is going to love it.
Delicious. The flavors in this dish are amazing. I love the sweetness that the green enchilada sauce gives it and the flavor of the green chiles.
Easily reduced. If you are feeding a reduced size family like I am, you can easily scale this chicken enchilada casserole recipe down to feed fewer people. Leftovers also freeze beautifully.
Ingredients Needed
- Chicken Breasts. I prefer skinless boneless chicken breasts that are cooked and diced. Chicken thighs will also work or you can use a rotisserie chicken to make this recipe even easier.
- Green Enchilada Sauce. I used canned enchilada sauce, and like the La Victoria brand.
- Sour Cream. You could substitute plain Greek yogurt if you like. Use regular sour cream or light sour cream..
- Cumin
- Green Chiles. I used the canned, diced ones.
- Tortillas. Corn tortillas are my favorite but if you prefer flour tortillas, you can substitute.
- Cheese. I use Monterey Jack cheese cheese but you could use cheddar cheese or some type of Mexican Blend shredded cheese.
- Black Olives. These are optional but I love them and always add them.
- Green onions. These are also optional but I love the extra flavor and color it gives the dish.
How to Make Green Chile Chicken Casserole
- In a bowl, combine chicken, enchilada sauce, sour cream, cumin and green chilies.
- Grease a 9 x 13 baking pan with cooking spray.
- Add half of the chicken mixture to bottom of the pan.
- Top with a layer of tortillas and sprinkle with half of the cheese, black olives and green onions.
- Repeat with remaining half of the ingredients.
- Bake at 375 degrees F oven for 40 minutes covered with foil. Remove cover and bake for another 10 minutes to allow cheese to bubble and brown. Allow to sit for 10 minutes before serving.
Tips and Tricks
- Tip#1
- Easy removal and clean up. Spray your 9 x 13 baking dish before adding your casserole to make serving and clean up easier.
Easiest Ways to Make Shredded Chicken
Here are my three favorite ways to make cooked, shredded or diced chicken to use in this casserole. Make up a whole batch at one time, use what you need and freeze the rest.
Topping Ideas
Change this up according to your personal preferences. It’s delicious with nothing added on top too!
- Cilantro. Chop up some fresh cilantro and sprinkle on top.
- Green Onions. Chopped, use the green part and the white part.
- Pico de Gallo or Salsa
- Black Olives. I love black olives with my Mexican food!
- Sour Cream. Add a dollop on each individual serving.
- Guacamole. Homemade is so easy to make but you can also use store bought.
- Tortilla Chips. Crush tortilla chips on top for some nice crunch.
Frequently Asked Questions
The main difference between green enchilada sauce (verde sauce) and salsa verde is that enchilada sauce is cooked, and salsa verde is raw. Enchilada sauce has had other ingredients added and cooked. Salsa verde ingredients are simply blended together and eaten as is, uncooked You can use salsa verde in place of green enchilada sauce, it may just not be as sweet.
The green chili is a nice mild chili and does not have any heat. It just gives the dish great flavor.
Refrigerator: Leftovers will last 3-4 days in the refrigerator.
Freezer: To freeze leftovers, cut the casserole into individual size serving pieces, place in an airtight container and freeze for up to a month.
If you prefer red sauce you can definitely use it, red sauce is not as sweet as the green enchilada sauce.
Some of my other favorite casseroles include:
Green Chili Chicken Casserole
Ingredients
- 2 chicken breasts cooked and diced or shredded
- 1 20 oz. green enchilada sauce
- 1/2 cup sour cream
- 1 tsp cumin
- 4 oz. green chilies
- 12 corn tortillas
- 4 cups Monterey Jack cheese shredded
- 8 oz. sliced black olives
- 5 green onions diced, reserve some for garnish
Instructions
- Preheat oven to 375 degrees F.
- Mix together chicken, green enchilada sauce, sour cream, cumin and green chilies
- Grease a 9 x 13 baking dish and add half of chicken mixture. Place a layer of tortillas over the top and sprinkle with half the cheese, black olives and green onions. (save a few green onions for garnish)
- Repeat process.
- Bake for 40 minutes covered, remove cover and bake for another 10 minutes to allow cheese to bubble and brown. Allow to sit for 10 minutes before serving.
Tips & Notes:
Freezer: To freeze leftovers, cut the casserole into individual size serving pieces, place in an airtight container and freeze for up to a month. Garnish your casserole with:
- Cilantro. Chop up some fresh cilantro and sprinkle on top.
- Green Onions. Chopped, use the green part and the white part.
- Pico de Gallo or Salsa
- Black Olives. I love black olives with my Mexican food!
- Sour Cream. Add a dollop on each individual serving.
- Guacamole. Homemade is so easy to make but you can also use store bought
Nutrition Facts:
Mollie Palmer says
Made this tonight. Love having the leftovers too! Soooo delicious!!
Kathryn says
I love this recipe.
Charlene says
Can you tell me how many Weight Watchers FS points this dish has? Looks and sounds delicious!
Thank you, Charlene
Leigh Anne says
Sorry, I can’t. I don’t have that information available to me.