Easy Green Chile Chicken Enchilada Casserole Recipe
All the cheesy, saucy goodness of traditional enchiladas without the rolling! This stacked green chile chicken enchilada casserole layers corn tortillas, tender shredded chicken, creamy salsa verde, and mountains of melted cheese—topped with fresh avocado, tomatoes, and cilantro for the ultimate Mexican comfort food.
- Total Time1 hour 5 minutes
- Yield8 servings 1x
Ingredients
Units
Scale
The Casserole Layers
- 12-15 corn tortillas (yellow or white)
- 3 cups shredded cooked chicken (rotisserie chicken works best)
- 2 cans green enchilada sauce (salsa verde) (approximately 20 oz total)
- 0.5 cup sour cream (for sauce mixture)
- 3 cups shredded cheddar or Mexican blend cheese
- 1 can mild diced green chiles (4 oz can)
Fresh Toppings
- 0.5 cup sour cream (for center dollop)
- 2 ripe avocados (diced into large chunks)
- 1 cup cherry tomatoes (quartered)
- 0.5 cup fresh cilantro (roughly chopped)
Instructions
- Prepare the Sauce Base: In a bowl, whisk together the green enchilada sauce with ½ cup sour cream and the diced green chiles. Warm tortillas in microwave for 30 seconds so they are pliable.
- Start the Layers: Grease a 9×13 glass baking dish. Spoon a thin layer of sauce mixture on the bottom. Arrange corn tortillas to cover the bottom, overlapping slightly.
- Build the Middle Layers: Scatter half of shredded chicken over tortillas. Pour about 1/3 of remaining sauce over chicken. Sprinkle with 1 cup cheese. Repeat: tortillas, remaining chicken, sauce, 1 cup cheese.
- Add the Top Layer: Place final layer of tortillas. Pour remaining sauce over top, spreading to edges. Cover entirely with remaining thick layer of cheese.
- Bake the Casserole: Cover with foil and bake at 375°F (190°C) for 20 minutes. Uncover and bake another 10-15 minutes until cheese is melted, bubbly, and slightly browned on edges.
- Add Fresh Toppings: Let casserole rest 10 minutes before topping. Spread a thick swoosh of sour cream down the center. Scatter avocado chunks and quartered tomatoes over the top. Finish with generous fresh cilantro.
Notes
Let the casserole rest for a full 10 minutes before adding fresh toppings—if added while piping hot, the sour cream will melt and disappear. Warm corn tortillas briefly in the microwave before layering to prevent cracking. This casserole reheats beautifully; just add fresh toppings after reheating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Main Course
- Cuisine: Mexican, Tex-Mex
Nutrition
- Calories: 420
- Sodium: 780
- Fat: 24
- Saturated Fat: 11
- Carbohydrates: 26
- Fiber: 5
- Protein: 28
