This green chicken enchilada casserole will become your new favorite Mexican dish. It has shredded chicken mixed with spicy green enchilada sauce, balanced out with a mild cream cheese and cheddar cheese blend. Once you get a taste of this delicious enchilada casserole, you'll want to make it every week for dinner!
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The Best Green Chicken Enchilada Casserole
This green chicken enchilada casserole is out of this world good.
I mean, every bite has a depth of flavor. Layer after layer of tangy green enchilada sauce, soft flour tortillas, savory shredded chicken, cheddar cheese, and cream cheese combine to create the most delicious green enchilada casserole ever!
It's a great recipe to make when you need to feed a large crowd since it's so hearty and satisfying. Everyone who tries it will instantly fall in love! It'll steal the show all by itself, but you can make the meal even better by serving this Mexican street corn casserole too.
Plus, it's effortless to make and takes just a few steps to prepare. This green chicken enchilada casserole just keeps on giving!
Why This Recipe Works
Family favorite. This recipe is a Cunningham family favorite. The first time I made this recipe, I knew it would find its way into our regular dinner rotation. I'm sure that you're family will love it just as much as we do!
It's quick to make. This green chicken enchilada casserole recipe should only take you 10 minutes of prep time. The oven takes care of the rest from there.
6 ingredients. Seriously, that's all you need to make this crazy flavorful green enchilada casserole with chicken.
Ingredients
Not only is this green chicken enchilada casserole super delicious and easy to make, but it's also made with common household ingredients. You might even have what you need already!
Check out what you'll need to make green chile chicken enchiladas:
- 3 cups cooked shredded chicken
- 1 cup sour cream
- 8 oz. cream cheese
- 6 flour tortillas
- 2 cups shredded cheddar cheese
- 4 oz. canned green chili enchilada sauce
By the way, you can use some of these ingredients to make my sour cream chicken enchilada casserole. It's another chicken enchilada casserole recipe I think you'll love.
How To Make Green Chicken Enchilada Casserole
1. Prepare: Preheat the oven to 350°F (175°C) and lightly grease a casserole dish with nonstick cooking spray. Any larger casserole dish, like a 9x13-inch one, will work great.
2. Make chicken mixture: In a large mixing bowl, add cooked shredded chicken, sour cream, cream cheese, and green chili enchilada sauce. Mix until everything is well combined.
3. Assemble the casserole: Line the bottom of the prepared baking dish with a single layer of 4 tortillas. Add half of the chicken mixture on top of the tortillas, spread it out in an even layer, and sprinkle with the shredded cheese. Top with 2 tortillas to cover the chicken mixture, then add the remaining half of the chicken mixture and sprinkle with the remaining cheese.
4. Bake and serve: Bake for 25-30 minutes, until the cheese is melted and slightly browned. Remove from the oven, let it rest for 5 minutes, then cut and serve warm with more green sauce. Enjoy!
Tips To Make The Best Recipe
- Use soft corn tortillas instead of flour tortillas. You just might need to add a few more because they're smaller.
- Fry the flour tortillas or corn tortillas in a skillet before adding to the casserole for a crispy texture.
- Use a blend of shredded cheese like pepper jack cheese, monterey jack cheese, or a Mexican blend cheese.
- Use any cooked chicken, like rotisserie chicken or leftover chicken from the night before.
- Serve the casserole with any remaining enchilada sauce or salsa verde for an extra kick of flavor.
What To Serve with Green Chicken Enchilada Casserole
How To Store Green Chicken Enchilada Casserole
In the fridge: Transfer any leftover green chicken enchilada casserole into an airtight container or put a lid on the baking dish and store it in the fridge for up to 4 days.
In the freezer: Wrap portions of the casserole in plastic wrap and a layer of aluminum foil, then store in a freezer-safe bag. Leftover chicken enchilada casserole will keep in the freezer for up to 3 months.
Reheating: To reheat chicken enchilada casserole quickly, microwave it in 1-minute increments until it's heated through. Or bake it at 350°F for 10-20 minutes or until warm. If baking from frozen, let it thaw in the fridge overnight before baking.
More Recipes
- Beef tamale casserole
- Beef enchilada casserole
- Taco hashbrown casserole
- Mexican cornbread casserole
- Vegetarian enchilada casserole
Green Chicken Enchilada Casserole
This green chicken enchilada casserole will become your new favorite Mexican dish. It has shredded chicken mixed with spicy green enchilada sauce, balanced out with a mild cream cheese and cheddar cheese blend. Once you get a taste of this delicious enchilada casserole, you'll want to make it every week for dinner!
Ingredients
- 3 cups cooked shredded chicken
- 1 cup sour cream
- 8 oz. cream cheese
- 6 flour tortillas
- 2 cups shredded cheddar cheese
- 4 oz. canned green chili enchilada sauce
Instructions
- Preheat the oven to 350°F. In a large mixing bowl, add cooked shredded chicken, cream cheese, sour cream, and green chili enchilada sauce. Mix until everything is combined.
- Lightly grease the casserole with nonstick cooking spray. Line the bottom of a casserole dish with a single layer of 4 tortillas.
- Add half of the chicken mixture on top of the tortillas, spread in an even layer, and sprinkle with the shredded cheese.
- Top with 2 tortillas to cover the chicken mixture. Add another half of the chicken mixture and sprinkle with the cheese.
- Bake for 25-30 minutes, until cheese is melted and slightly browned. Remove from the oven, let set rest for 5 minutes, then cut and serve.
Nutrition Information:
Serving Size:
1 cupAmount Per Serving: Calories: 584Total Fat: 31gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 28gFiber: 0gSugar: 0gProtein: 46g
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