This Green Chili Chicken Enchilada Casserole is the kind of comfort food that brings everyone to the table, fork in hand and ready for seconds. It has all the bold Southwestern flair you crave, wrapped up in cozy layers of tender chicken, creamy sauce, tangy green chiles, gooey cheese, and classic corn tortillas. Whether you’re feeding a crowd, meal-prepping for the week, or just craving something irresistible and homemade, this layered casserole is a total winner!

Green Chili Chicken Enchilada Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how a few pantry staples and fresh add-ins come together to create layers of flavor and a rich, oven-baked masterpiece. Each ingredient adds its unique magic, making this Green Chili Chicken Enchilada Casserole colorful, creamy, and utterly crave-worthy!

Cooked chicken (2 cups): Shredded or diced rotisserie or leftover chicken makes this casserole super quick and juicy.
Shredded cheddar (2 cups): Melts to golden perfection on top and between every savory layer.
Sour cream (1/3 cup): Adds a lovely tang and keeps the filling delightfully creamy.
Canned diced green chiles (4 ounces): These bring that mild heat and signature Southwestern flavor.
Canned green chili enchilada sauce (15 ounces): The backbone of flavor, binding the casserole together and soaking into every bite.
Corn tortillas (12, 6-inch): Essential for those classic enchilada layers and that wonderful, chewy texture.
Cream of chicken soup (10.5 ounces): Provides extra richness and creaminess with a subtle savory kick.
Salt and pepper (to taste): Don’t skip a little seasoning—this brings every flavor into balance.
Extra sour cream: Optional for topping, adding a cool, creamy finish to each serving.
Salsa: Offers a fresh, zesty contrast on top—mild or hot, you choose!
Shredded lettuce: A crisp, cool garnish that goes perfectly with the warm, melty casserole.
Tomatoes: Chopped fresh tomatoes add sweet juiciness and vibrant color.
Jalapeños: For fans of extra heat, a few slices tucked on top always delight.

How to Make Green Chili Chicken Enchilada Casserole

Step 1: Prep Your Oven and Pan

Begin by preheating your oven to 350 degrees F. Grab an 8-inch square baking dish—this size is just right for those lovely layers. Give it a light spray or brush of oil if you like for easy serving later on.

Step 2: Mix the Creamy Chicken Filling

In a big mixing bowl, combine the cream of chicken soup, sour cream, a third of your enchilada sauce, and a good pinch of salt and pepper. Stir in the shredded chicken and green chiles until everything’s coated and irresistibly creamy. This filling is what makes every bite of your Green Chili Chicken Enchilada Casserole so memorable and moist.

Step 3: Start the First Layer

Pour about 1/4 cup of the enchilada sauce into the bottom of your baking dish and spread it around so the first layer of tortillas won’t stick. Lay down 3 corn tortillas, tearing or cutting them as needed to get full coverage. This is your flavor-packed foundation!

Step 4: Build the Layers

Spoon and spread about 1/3 of the creamy chicken mixture over the tortillas, then drizzle with an additional 1/3 cup enchilada sauce. Repeat, adding another set of 3 tortillas on top for the next layer. This is where the magic starts to happen, and you’ll see those layers come to life!

Step 5: Add Cheese and Keep Layering

For your second layer, spread another third of the chicken mixture, then a generous portion (about 1/3 cup) of enchilada sauce. Top with 1 full cup of shredded cheese before pulling in the next round of tortillas. This is the secret to those perfectly melty, gooey layers that make your Green Chili Chicken Enchilada Casserole so special.

Step 6: Finish the Layers

Spread the last of your chicken filling and top with another 1/3 cup enchilada sauce. Cover everything with the final set of tortillas—this is the last layer, so make it snug and even!

Step 7: Top and Bake

Pour the remaining enchilada sauce evenly over the casserole, making sure every bit of tortilla is sauced to prevent any dryness in the oven. Finally, scatter your last cup of cheddar cheese over the top. Pop it in the oven and let those flavors meld and the cheese bubble, baking for 25 to 30 minutes.

Step 8: Rest Before Serving

Once your casserole is gloriously golden and bubbly, bring it out and let it rest for at least 5 to 10 minutes. This makes slicing and serving so much easier, and gives those gooey layers a little time to set.

How to Serve Green Chili Chicken Enchilada Casserole

Garnishes

Topping is everything! A dollop of cool sour cream, some fresh salsa, a sprinkle of shredded lettuce, juicy chopped tomatoes, or a few sliced jalapeños not only add color and crunch but also perfectly balance the rich, cheesy, and slightly spicy layers of your Green Chili Chicken Enchilada Casserole.

Side Dishes

This casserole loves company. Serve it alongside some fluffy Spanish rice, charro beans, or a crisp green salad. Add some warm tortilla chips and guacamole if you’re going all-out for a fiesta vibe. Every side helps bring out different flavors and keeps dinner exciting!

Creative Ways to Present

You can take this Green Chili Chicken Enchilada Casserole from humble to show-stopping with a few simple tricks. Try serving it in individual ramekins for guests, or line the platter with colorful tortilla chips for a party-friendly presentation. For a weeknight twist, roll the filling in tortillas like taquitos and bake for a grab-and-go treat.

Make Ahead and Storage

Storing Leftovers

If you have extra Green Chili Chicken Enchilada Casserole, simply cover the baking dish with foil or transfer slices to an airtight container. Store in the refrigerator for up to 4 days. The flavors actually get even better as they mingle together, making leftovers especially tasty!

Freezing

This casserole is perfect for freezing. Assemble (but don’t bake) in a freezer-safe dish, wrap tightly in plastic and foil, and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and bake as directed—no need to make dinner from scratch on a busy night!

Reheating

Warm single portions in the microwave, or reheat larger amounts in the oven, loosely covered with foil at 350 degrees F until hot and the cheese is melty again. Add a splash of extra enchilada sauce if it starts to look dry to keep those layers luscious.

FAQs

Can I use flour tortillas instead of corn tortillas?

Yes! Flour tortillas give a softer, milder bite. If you’re partial to their texture, just swap them in—you may need a few less since they’re usually larger, but the Green Chili Chicken Enchilada Casserole will be just as delicious.

What’s the best chicken to use?

Rotisserie chicken or any pre-cooked, shredded chicken is perfect for this casserole—it’s convenient, moist, and soaks up all the creamy, tangy flavors beautifully. If you have leftover grilled or baked chicken, that works great too.

How spicy is this casserole?

The base recipe is mild with a gentle warmth from green chiles and enchilada sauce. If you’d like more heat, add extra green chiles or a pinch of cayenne, or top with sliced jalapeños after baking for extra kick.

Can I make Green Chili Chicken Enchilada Casserole ahead of time?

Absolutely! This casserole is designed to be assembled a day ahead—just refrigerate it before baking, then pop it in the oven when needed. It’s a lifesaver for busy weeknights or entertaining.

Is there a dairy-free option?

You can easily swap in your favorite dairy-free cheese and sour cream, along with a creamy dairy-free chicken soup alternative, to make this Green Chili Chicken Enchilada Casserole just right for all diets.

Final Thoughts

There’s something truly special about sharing a bubbling dish of Green Chili Chicken Enchilada Casserole with people you love. It’s simple, satisfying, and vibrant—sure to become a family favorite. Give it a try and see just how quickly it disappears from your table!