Green Chile Chicken Enchilada Casserole is my ultimate solution for a delicious, no-fuss Mexican-inspired dinner. It layers tender shredded chicken, corn tortillas, and gooey cheese with a tangy green chile enchilada sauce for a crowd-pleasing meal. Prep is a breeze, and the oven does all the heavy lifting while you take care of everything else. Sound good? It gets better—I’ve got shortcuts that’ll save you even more time.

Traditional enchiladas can take forever, with rolling tortilla after tortilla, sauce splattering everywhere, and way too much cleanup. This one-dish method skips all the extra hassle, delivering all the flavor in a fraction of the time. Whether it’s a busy weeknight or a casual gathering, this dish will be your new go-to!

Why This Green Chile Chicken Enchilada Casserole Is a Game-Changer

Time-saving layers—no rolling, no mess, just stack and bake.
Family-approved: Even picky eaters can’t resist this cheesy, flavorful dish.
Minimal prep: 15 minutes and you’re good to go.
Hands-off cooking: Bake it while you take a breather (or conquer your to-do list).
One dish, easy cleanup: Less mess means more time to relax after dinner.

Equipment You’ll Need for This Green Chile Chicken Enchilada Casserole

You don’t need any fancy kitchen gear—just the basics:

Oven: Preheat to 350°F (175°C) for perfectly baked layers.
Baking dish: A medium casserole dish (9×13 works great).
Tongs: Handy for charring tortillas if you like extra flavor.
Metal forks: Use two forks to easily shred the chicken after baking.

If you’re in the market for a good baking dish, look for one with handles for easy lifting. Bonus points if it’s dishwasher-safe!

Simple Ingredients for Green Chile Chicken Enchilada Casserole

The beauty of this recipe is you don’t need a million ingredients. Here’s what makes it shine:

Boneless chicken breasts: Tender and hearty, these are a protein-packed base. Rotisserie chicken works for a quicker option!
Green chile enchilada sauce: Go with canned for convenience or make your own if you’ve got extra time.
Corn tortillas: They soak up all the sauce without going mushy—char them for a little smoky flavor.
Shredded Monterey Jack cheese: Melty, creamy, and perfect in every bite.

Shopping tip: Grab pre-shredded cheese to save even more time, and check the Mexican aisle for canned green chile enchilada sauce.

Green Chile Chicken Enchilada Casserole Recipe Details

Servings: 8
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Difficulty: Easy

Green Chile Chicken Enchilada Casserole Ingredients

4 skinless, boneless chicken breast halves
Garlic salt to taste
18 (6-inch) corn tortillas, torn in half
1 (28-ounce) can green chile enchilada sauce
1 (16-ounce) package shredded Monterey Jack cheese
1 (8-ounce) container reduced-fat sour cream

How to Make Green Chile Chicken Enchilada Casserole

Preheat your oven to 350°F (175°C) and lightly grease a medium baking dish.
Season chicken with garlic salt and arrange in the baking dish. Bake for 45 minutes until juices run clear (internal temperature: 165°F).
Shred the chicken with two forks and set aside to cool slightly.
Char the tortillas over an open flame with tongs for about 1 minute per side, or skip this step if you’re short on time.
Pour 1/2 inch of enchilada sauce into the bottom of your dish. Layer 6 tortilla halves, 1/2 the chicken, 1/3 the cheese, 1/2 the sour cream, and 1/3 of the sauce.
Repeat the layers once. For the top layer, coat the tortillas in sauce, sprinkle with the remaining cheese, and drizzle with any leftover sauce.
Cover with foil and bake for 45 minutes. Let cool for 10 minutes before serving.

Jake’s Tips for the Best Green Chile Chicken Enchilada Casserole

Make it ahead: Assemble the casserole the night before, then bake it fresh for dinner.
Skip the chicken cooking time: Use rotisserie chicken to save 45 minutes.
Extra smoky flavor: Charring the tortillas adds an amazing hint of smokiness—worth the extra minute per tortilla!
Layer evenly: Spread each ingredient evenly so every bite is packed with flavor.
Storage: Leftovers? Store in an airtight container in the fridge for up to 3 days.
Quick reheat tip: Warm individual portions in the microwave for 1-2 minutes, or heat in the oven at 300°F until warmed through.

Easy Green Chile Chicken Enchilada Casserole Variations

Simpler sauce: Swap out green chile enchilada sauce for red enchilada sauce for a more classic flavor.
Spicier kick: Add chopped jalapeños or a splash of your favorite hot sauce.
Vegetarian option: Replace chicken with sautéed veggies like zucchini, bell peppers, and black beans.
Cheese overload: Mix Monterey Jack with cheddar or pepper jack for an even bolder bite.

Green Chile Chicken Enchilada Casserole FAQs

Can I use flour tortillas instead of corn tortillas?

Yes, but keep in mind they might get a bit softer due to the sauce. Corn tortillas hold up better and absorb just the right amount of flavor.

Can I freeze this casserole?

Absolutely! Assemble the casserole, cover tightly, and freeze before baking. When ready to serve, bake straight from frozen at 350°F for about 60-70 minutes.

What can I use instead of green chile enchilada sauce?

You can swap it for red enchilada sauce or even a homemade salsa verde for a tangy twist.

Can I make this gluten-free?

Yes! Just double-check your tortillas and enchilada sauce to ensure they’re labeled gluten-free.

How can I make this dairy-free?

Use a plant-based cheese alternative and swap sour cream for a dairy-free yogurt or cashew cream.

So there you have it—my go-to recipe for Green Chile Chicken Enchilada Casserole. What’s your favorite family-friendly shortcut recipe? Let me know in the comments below!

Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole is my ultimate solution for a delicious, no-fuss Mexican-inspired dinner. It layers tender shredded chicken, corn tortillas, and gooey cheese with a tangy green chile enchilada sauce for a crowd-pleasing meal. Prep is a breeze, and the oven does all the heavy lifting while you take care of everything else.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings: 8

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

4 skinless boneless chicken breast halves
Garlic salt to taste
18 6-inch corn tortillas, torn in half
1 28-ounce can green chile enchilada sauce
1 16-ounce package shredded Monterey Jack cheese
1 8-ounce container reduced-fat sour cream

Method

Preheat your oven to 350°F (175°C) and lightly grease a medium baking dish.
Season chicken with garlic salt and arrange in the baking dish. Bake for 45 minutes until juices run clear (internal temperature: 165°F).
Shred the chicken with two forks and set aside to cool slightly.
Char the tortillas over an open flame with tongs for about 1 minute per side, or skip this step if you’re short on time.
Pour 1/2 inch of enchilada sauce into the bottom of your dish. Layer 6 tortilla halves, 1/2 the chicken, 1/3 the cheese, 1/2 the sour cream, and 1/3 of the sauce.
Repeat the layers once. For the top layer, coat the tortillas in sauce, sprinkle with the remaining cheese, and drizzle with any leftover sauce.
Cover with foil and bake for 45 minutes. Let cool for 10 minutes before serving.

Notes

Make it ahead: Assemble the casserole the night before, then bake it fresh for dinner.

Written by Jake

Hi, I’m Jake — the home cook behind Kitchen Shortcuts. I create easy crockpot meals and slow cooker recipes designed for busy families who want flavorful home-cooked food with less effort.

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The Best Green Chile Chicken Enchilada Casserole Recipe for Busy Nights