Green Chile Chicken Enchilada Casserole- EASY and Delicious!

This post may contain affiliate links. Please read my disclosure policy.

All the creamy, zesty, green chile goodness of chicken enchiladas, but in a super easy layered casserole form. This Green Chile Chicken Enchilada Casserole is a total comfort food dish full of all the classic tex mex flavors…and everyone loves it! (I also include instructions for how to make this dairy free.)

I have a memory of my mom making a type of enchilada casserole when I was a kid. It was delicious! So one night back in our tiny married housing apartment, I came up with my own version of green chile chicken enchilada casserole (and I made it dairy free so I could enjoy it!).

I absolutely love the zesty green chile enchilada sauce in this dish. MMM! Oh, and I don’t skimp on the chicken. Every bite of this casserole is full of the hearty chicken filling, soft tortillas, and delicious green chile flavor.

All the classic flavors of tex mex are in this enchilada casserole: black beans, Rotel tomatoes, sour cream, green chile, cumin, etc. There is something about baking these classic enchilada ingredients together that creates such a creamy, flavorful, comforting bite.

It’s seriously so simple to make and so SO good at the same time. You really just have to try it out!

Why You’ll Love this Recipe!

• It’s SUPER EASY– All the delicious flavors of chicken enchiladas, but in a layered casserole form! Nothing has to be perfect. Just throw it together and get it in the oven!
• Sooo Yummy! – Green Chile Chicken Enchilada Casserole is zesty, creamy, filled with chunks of chicken, and is absolutely delicious. This will quickly become a family favorite!
• Freezer Meal Friendly – You can actually layer this casserole and freeze it unbaked. Then, when you’re ready to make it, you can take it straight from the freezer and bake it for around 1.5 hours for a no-prep, homemade meal.
  • I made this recipe as part of post-partum meal prep knowing we would enjoy this meal during those tiring first few weeks. And man was it a treat 🙂

Tips

• Cook your chicken in advance or use a rotisserie to make this meal prep super quick.
• This recipe is a great way to use up leftover chicken, tortillas, beans, etc. from a previous meal!
• If you want more spice, use the Mild or Hot Rotel varieties or add some hot sauce to the chicken mixture.
• You can totally add other veggies like corn or sauteed fajita veggies into the chicken mixture as well!

Ingredients:

You’ll notice that I’ve included notes for how to make this dairy free (which is how I personally make it).

• 4 c. cooked shredded chicken
  • This is a great way to use rotisserie chicken/leftover chicken!
• 1, 15 oz can of black beans, drained
• 1/2 of a 10oz. can of Original Rotel tomatoes
  • if you want more spice, add the entire can or try their Mild or Hot varieties. You could also add hot sauce into this chicken mixture if you like.
• 1/2 c. sour cream (I use dairy free sour cream)
• 1 15 oz. jar of Green Enchilada Sauce (I use Siete Green Enchilada Sauce because its super clean and free of unhealthy oils, msg, etc.)
• 12 medium soft taco size flour tortillas
  • NOTE* – you can really use whatever size flour tortillas you want. If you use larger flour tortillas, you’ll need fewer. If you use smaller flour tortillas, you’ll need more.
• 1/2 tsp. sea salt
• 1/8 tsp. white pepper
• 1 tbsp. cumin
• optional: shredded cheese for topping (or dairy free cheese)

Ways to Enjoy Green Chile Chicken Enchilada Casserole

This casserole is, as many casseroles are, a hearty meal in itself! You don’t need to get super crazy with the sides.

Choose condiments that will pair well with the tex mex flavor of the enchiladas: salsas, guac, sour cream, cilantro, and lime.

I often serve this green chile chicken enchilada casserole with some healthy refried beans. You could also serve it with a salad on the side to lighten it up a bit.

How to Make Green Chile Chicken Enchilada Casserole

First, cook and shred your chicken (if not already cooked).

Preheat your oven to 375 degrees F.

In a mixing bowl, stir together the shredded chicken, black beans, Rotel tomatoes, sour cream, sea salt, white pepper, and cumin.

Spread a couple tablespoons of the enchilada sauce on the bottom of a 9×13 baking dish. You just want a thin layer to moisten the bottom layer of tortillas.

Next, place a single layer of tortillas on top of the sauce. Feel free to tear the tortillas to make them fit.

Next, add nearly half of the enchilada sauce on top of the chicken mixture, and spread around evenly.

Add half of the chicken mixture to the first layer of tortillas, and spread around evenly.

Then, repeat the process! Add another layer of tortillas, the rest of the chicken mixture, and almost the rest of the sauce (make sure to reserve a few tablespoons to coat the top layer of tortillas!).

Add a final top layer of tortillas. Spread the remaining few spoonfuls of sauce over the tortillas.

Optional: Top the chicken enchilada casserole with shredded cheese of choice.

Bake uncovered at 375 degrees F. for 35 minutes until the tortillas are golden and crispy on the edges (or until the cheese is bubbly and browning).

Let cool for 5-10 minutes before serving.

Cut into pieces and enjoy with toppings like more sour cream, salsa, guac, or refried beans!

Want More Easy and Delicious Recipes?

• Crispy Baked Chicken with Sourdough Bread Stuffing
• Savory Ground Beef and Kale
• Lentils with Vegetables and Cumin
• Mediterranean Quinoa Salad with Chicken
• The BEST Colombian Red Beans

Shop This Post

• Siete Green Enchilada Sauce
• Original Rotel Tomatoes
• Kite Hill Dairy Free Sour Cream

Hey! I’m so glad you’re here. Please leave me a review and give this recipe 5 stars if you try it and love it!

Wherever you find yourself today…take time to nourish yourself — body, mind, and soul <3

Warmly, Caroline