Green Chili Chicken Enchilada Casserole
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
8 servings
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Calories
275 kcal
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Course
Main Course
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Cuisine
Mexican
Green Chili Chicken Enchilada Casserole
Description
Starting with shredded or diced cooked chicken combined with cream of chicken soup, sour cream, green chili enchilada sauce, and diced green chiles creates a flavorful filling. Seasonings of salt and pepper balance the mix. Corn tortillas form the layers in the baking dish, with enchilada sauce brushed on each layer to keep the casserole moist during baking.
The casserole bakes at 350°F until bubbly and cheese is melted. Cheddar cheese adds sharpness and richness topping the layers. The layered assembly ensures a thorough blend of chicken, sauce, and tortillas, producing a harmonious blend of creamy and spicy textures.
Toppings like extra sour cream, salsa, lettuce, tomato, or jalapeños can be added after baking for freshness and personalized heat levels. This casserole offers an easy way to enjoy enchilada flavors in a shareable baked dish.
Ingredients
- 2 cups chicken shredded or diced, cooked
- 2 cups cheddar cheese shredded
- ⅓ cup sour cream
- 4 ounce green chiles drained if needed, canned diced
- 15 ounces green chili enchilada sauce canned
- 12 corn tortilla 6-inch
- 10.5 ounces cream of chicken soup
- salt to taste
- black pepper to taste
Topping Options
- sour cream
- salsa
- lettuce shredded
- tomato
- jalapeños
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl, mix together the cream of chicken soup, sour cream, 1/3 cup enchilada sauce, salt, and pepper. Add chicken and diced green chilis. Mix until everything is combined.
- Pour 1/4 cup enchilada sauce into the bottom of an 8-inch x 8-inch baking pan and spread it out until the bottom is covered. Use 3 tortillas to cover the bottom of the pan. I cut or tear them in half to fill gaps.
- Spread 1/3 of the chicken mixture over the tortillas. Cover chicken mixture with 1/3 cup enchilada sauce. Use 3 more tortillas to cover the first layer.
- Add another 1/3 of the chicken mixture and spread out over the tortillas. Add 1/3 cup of enchilada sauce and 1 cup shredded cheese over the chicken mixture. Using 3 more tortillas, cover the second layer.
- Add remaining chicken mixture and spread over tortillas. Add another 1/3 cup enchilada sauce over chicken mixture. Cover the third layer with remaining tortillas.
- Using remaining sauce, pour over the entire top of the casserole. Try to cover as much of the tortillas as possible to keep them from drying out while the casserole bakes. Spread the remaining cup of cheese over the top of the sauce.
- Bake for 25 to 30 minutes, until cheese is melted and casserole nice and bubbly.
- Remove from oven and let rest for 5 to 10 minutes before serving for easy to serve portions.
Notes
- Nutrition info excludes optional toppings; add separately if tracking calories.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 26g | 9% |
| Protein | 11g | 22% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 38mg | 13% |
| Sodium | 979mg | 41% |
| Potassium | 148mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 783IU | 16% |
| Vitamin C | 6mg | 7% |
| Calcium | 256mg | 26% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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