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A close-up of a bubbling green chicken enchilada casserole in a white baking dish, garnished with melted cheese, fresh cilantro, and avocado slices.
Reda

Easy Green Chicken Enchilada Casserole

A cheesy, creamy, and flavorful casserole layering tender shredded chicken, corn tortillas, and a rich green enchilada sauce. The perfect easy weeknight dinner!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Casserole
  • 3 cups shredded cooked chicken rotisserie chicken works great
  • 28 oz green enchilada sauce divided
  • 1 cup sour cream full-fat recommended
  • 4 oz can diced green chiles drained
  • 1/2 cup finely chopped yellow onion
  • 2 cloves garlic minced
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
  • 12 corn tortillas
  • 3 cups shredded Mexican cheese blend or Monterey Jack, divided
For Garnish (Optional)
  • 1/4 cup chopped fresh cilantro
  • 2 green onions sliced
  • 1 avocado diced

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Shallow Bowl
  • Spatula

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, 1 cup of the Mexican cheese blend, sour cream, diced green chiles, chopped onion, minced garlic, cumin, chili powder, salt, and pepper. Mix until everything is well combined.
Assemble the Casserole
  1. Pour about 1/2 cup of the green enchilada sauce into the bottom of the prepared baking dish and spread it evenly.
  2. Pour about 1 cup of enchilada sauce into a shallow bowl. Briefly dip each of the 12 corn tortillas in the sauce, one at a time, ensuring they are lightly coated but not soaked.
  3. Arrange 6 of the sauce-dipped tortillas in a single layer on the bottom of the baking dish, overlapping slightly to cover the surface.
  4. Spoon half of the chicken mixture evenly over the tortilla layer. Drizzle with about 1 cup of the remaining green enchilada sauce and sprinkle with 1 cup of the shredded cheese.
  5. Repeat the layers: Arrange the remaining 6 sauce-dipped tortillas on top, followed by the rest of the chicken mixture. Pour the last of the enchilada sauce over the top and sprinkle with the final 1 cup of cheese.
Bake and Serve
  1. Bake uncovered for 25-30 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden.
  2. Remove the casserole from the oven and let it rest for 10 minutes before cutting and serving. This allows it to set up and makes for cleaner slices.
  3. Garnish with fresh cilantro, sliced green onions, and diced avocado before serving, if desired.

Notes

Time-Saving Tip: Use a store-bought rotisserie chicken to save time on cooking and shredding chicken.
For Best Texture: To prevent tortillas from getting soggy, you can lightly fry them in a skillet with a tablespoon of hot oil for about 15 seconds per side before dipping them in the sauce.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave.
Make-Ahead: Assemble the casserole up to 24 hours in advance (do not bake). Cover tightly with foil and refrigerate. You may need to add 5-10 minutes to the baking time when cooking from cold.