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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! This green chili chicken casserole is always a hit with a crowd!
- 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 green chili chicken 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.
- Easy removal and clean up. If using a 9 x 13 pan to make your green chili chicken casserole, be sure to spray it with non stick spray before adding your chicken mixture to make serving and clean up easier.
How To Make Shredded Chicken
You can also make your own shredded chicken instead of using a rotisserie chicken.
- Microwave. This method is quick and easy and takes about 10 minutes depending on the size of your chicken breasts. Depending on the size of your microwave you can do 2-3 chicken breasts at a time. Find all the details here.
- Slow Cooker. If you have time, the slow cooker makes a moist and tender shredded chicken. It takes about four hours on low. If I have to make a large batch of shredded chicken this is the perfect way. Find all the details here.
- Instant Pot. This is another great method and I usually do about 6 boneless, skinless chicken breasts at a time. It will take about a total of 45 minutes. Find all the details here.
Topping Ideas:
- 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.
- It can also be served over rice if you like!
Change this up according to your personal preferences. It’s delicious with nothing added on top too!
Frequently Asked Questions
Is green enchilada sauce and salsa verde the same thing?
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.
Are green chilies spicy?
The green chili peppers are a nice mild chili and does not have any heat. It just gives the dish great flavor.
How long will leftover green chili chicken casserole last?
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.
Can I use red enchilada sauce instead?
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:
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Green Chili Chicken Casserole
Green Chili Chicken Casserole is fun twist on the classic enchilada casserole using green enchilada sauce instead of red!
Prep:20 minutes
Cook:40 minutes
15:0 minutes
Total:1 hour
Ingredients
- 2 chicken breasts cooked and diced or shredded
- 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 shredded chicken, green enchilada sauce, sour cream, cumin and green chilies in a bowl.
- 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)
- 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:
What to do with leftovers:
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. Garnish your casserole with:
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
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Nutrition Facts:
Calories: 436kcal (22%) Carbohydrates: 21g (7%) Protein: 29g (58%) Fat: 27g (42%) Saturated Fat: 14g (88%) Cholesterol: 94mg (31%) Sodium: 888mg (39%) Potassium: 385mg (11%) Fiber: 4g (17%) Sugar: 2g (2%) Vitamin A: 727IU (15%) Vitamin C: 4mg (5%) Calcium: 494mg (49%) Iron: 2mg (11%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Originally shared April 23, 2018
Edward Epifani says
Wonderful. I don’t fuss with rolled enchiladas anymore. This is the go to. Do consider Hatch green chili enchilada sauce, the New Mexican USA favorite. But La Victoria is good. Do consider leftovers for breakfast with an egg on top.
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.