Incredibly simple to make, from just a handful of ingredients, this Green Chile Chicken Enchilada Casserole is absolutely delicious! Top with a dollop of sour cream and some fresh cilantro (and some salsa if you’d like) and serve with a simple salad and dinner is served. 
The great thing about this dish is that you can make it earlier in the day, refrigerate it, then pop it in the oven about 30-40 minutes before you want to eat. The steps for making this casserole are easy:
Start by gathering your ingredients.
In a large bowl, combine shredded chicken (this is a perfect recipe to take a rotisserie chicken shortcut), cream cheese, about half the enchilada sauce, and the green chiles. Not pictured, I also sprinkled in a couple teaspoons of taco seasoning.
Layer, in a large casserole dish: sauce, tortillas, chicken mixture, grated cheese, and sauce. Repeat process.
I did two complete layers and finished with tortillas, sauce, and cheese.
Cover with foil and bake until hot. Remove foil and heat (or pop under broiler) until top begins to brown. Let cool a bit before serving so that it “sets up.”
Top with a dollop of sour cream and some fresh cilantro.
I hope you and your family enjoy this Green Chile Chicken Enchilada Casserole as much as mine did!
Green Chile Chicken Enchilada Casserole
Ingredients
- 1 28 oz can Green Enchilada Sauce (I used Las Palmas) divided (1/2 for mixing w/chicken, 1/2 for layering in cassorole)
- 4 cups Shredded cooked chicken I used rotisserie chicken
- 1/2 8oz block Cream Cheese 4oz, softened
- 4 cups Shredded cheese (Colby Jack or Mexican) reserve 1 cup for top of last layer
- 1 4.5 oz can Green Chiles (Ortega)
- 2 tsp Taco Seasoning
- 12 Yellow corn tortillas
- Chopped fresh cilantro *optional
- Sour Cream *optional
Instructions
- In a large bowl, combine shredded chicken, approx. one half of the enchilada sauce, cream cheese, green chiles, and taco seasoning.
- Coat bottom of a 9x13 baking dish with about 1/2 cup enchilada sauce.
- Layer 4 corn tortillas in baking dish. Cut in half as needed to fit.
- Top tortillas with chicken mixture, sauce, and cheese.
- Make another complete layer (tortillas, chicken, sauce, & cheese)
- End layering with tortillas, sauce, and cheese.
- Preheat oven to 350º. Cover with foil. Bake for 20-30 minutes. Then uncover and continue baking until it starts to bubble and brown on top. If you prefer, you can pop it under the broiler for the final few minutes. Keep an eye on it.
- Let cool enough to let it set up before serving.
- Top with sour cream and fresh chopped cilantro (if desired).
- ENJOY!
If you enjoy Mexican food, you might also enjoy:
Since recipe didn’t provide temp or amount of chicken, I winged it. I baked at 375. Since it’s only my husband and me, I cut recipe in half using half rotisserie chicken. I followed the rest of recipe as written using a little bigger pan than brownie size. I put under broiler for 4 minutes. Turned out great!
I use three chicken breasts