Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole

Learn how to make Green Chile Chicken Enchilada Casserole: layers of shredded chicken, green chile sauce, corn tortillas and melted cheese baked to golden perfection.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 8

Course: Main Course

Cuisine: Mexican

Ingredients Method Notes

Ingredients

2  cups cooked chicken shredded or diced
2  cups shredded cheddar cheese
⅓  cup sour cream
4  oz canned diced green chiles drained if needed
15  oz canned green chile enchilada sauce
12 6‑inch corn tortillas
10.5  oz cream of chicken soup
Salt and pepper to taste
Topping Options: sour cream salsa, shredded lettuce, diced tomatoes, jalapeños

Method

Preheat oven to 350 °F.
In a large bowl, mix together: cream of chicken soup, sour cream, ~⅓ cup enchilada sauce, salt and pepper. Add chicken and diced green chiles; mix to combine.
Pour ~¼ cup enchilada sauce into the bottom of an 8″×8″ (or similar) baking pan and spread to coat the bottom.
Use 3 tortillas to cover the bottom of the pan (tear or cut to fill gaps).
Spread 1/3 of the chicken mixture over the tortillas; pour ~⅓ cup enchilada sauce over the chicken layer.
Use 3 more tortillas for the next layer, then another 1/3 of chicken mixture, ~⅓‑cup sauce, and 1 cup shredded cheese.
Use the remaining 3 tortillas for the third layer. Spread the remaining sauce over the tortillas, then spread the remaining cheese on top.
Bake for 25‑30 minutes until the cheese is melted, bubbling and the casserole is heated through.
Remove from oven and let rest 5‑10 minutes before serving. Add toppings as desired.

Notes

Warm the tortillas slightly or cut to fit for better layering and to prevent cracking.

Choose freshly shredded cheese (rather than pre‑shredded) for better melting.

Adjust the heat: mild green chiles for gentler taste, hot chiles or extra sauce for more spice.

Let the casserole rest after baking so it sets and slices more neatly.