Print

Creamy Green Chile Chicken Enchilada Casserole

Close-up of a cheesy, layered serving of green chile chicken enchiladas topped with melted cheese and herbs.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, zesty, and creamy green chile chicken enchilada casserole for a comforting weeknight dinner. It uses tender shredded chicken and bright green chile sauce for a flavor twist on classic enchiladas.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works well)
  • 8 corn or flour tortillas
  • 1 (10 ounce) can green enchilada sauce
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or plain Greek yogurt
  • 1 cup shredded Monterey Jack cheese, plus more for topping
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (4 ounce) can diced green chiles, drained
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish with cooking spray.
  2. In a medium bowl, combine the softened cream cheese, sour cream, 1 cup of Monterey Jack cheese, cumin, salt, and pepper. Mix until smooth.
  3. In a separate large bowl, combine the shredded chicken, minced garlic, diced green chiles, and half of the green enchilada sauce. Mix well to coat the chicken.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla into the remaining green enchilada sauce to lightly coat both sides.
  6. Assemble the casserole: Spread a thin layer of the cream cheese mixture on the bottom of the prepared baking dish.
  7. Place a layer of sauce-coated tortillas over the cream cheese mixture. Overlap them slightly if needed to cover the bottom.
  8. Spread half of the seasoned chicken mixture evenly over the tortillas.
  9. Top the chicken layer with half of the remaining cream cheese mixture.
  10. Repeat the layers: tortillas dipped in sauce, the remaining chicken mixture, and the remaining cream cheese mixture.
  11. Sprinkle the remaining Monterey Jack cheese over the top layer.
  12. Bake for 25 to 30 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  13. Let the casserole rest for 5 minutes before cutting and serving. Garnish with fresh cilantro if desired.

Notes

  • You can substitute flour tortillas for corn tortillas if you prefer a softer texture.
  • For an extra zesty flavor, use a high-quality salsa verde as part of your green chile sauce base.
  • This recipe is freezer-friendly; assemble it completely, cover tightly, and freeze before baking. Thaw overnight in the refrigerator before baking as directed, adding 10-15 minutes to the cook time.

Nutrition

Find it online: https://tastethisplate.com/green-chile-chicken-enchiladas/