This Green Chile Chicken Enchilada Casserole combines tender chicken, green chiles, enchilada sauce, and melted cheese in one easy-to-make dinner. Skip rolling traditional enchiladas and enjoy a simple, family-friendly meal that’s perfect for busy weeknights.
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Chicken Enchilada Bake Recipe Tips
If you’re making this casserole for the first time, these simple tips will help you get the best texture, flavor, and results.
- Drain the beans well. This helps ensure extra liquid is not added to the casserole, which can make it soggy.
- Shred your own cheese if possible. Fresh cheese tastes and melts better than pre-shredded cheese.
- Spread the sauce all the way to the edges. Doing this helps prevent dry spots in the casserole.
Ingredients & Estimated Cost
Here are the simple ingredients you will need to make this recipe, along with a few substitution suggestions.
- Green chile enchilada sauce(28 oz can – $3.48): You can use red chile enchilada sauce if needed.
- Shredded Chicken (3 cups – $5.25): I recommend making this Bulk Shredded Chicken recipe. Otherwise, a rotisserie chicken is a great option.
- Pinto beans(15.5 oz can – $0.98): Black beans will also work.
- Frozen corn (1 cup – $0.50): Fresh or canned can also be used.
- Sour cream (½ cup – $0.52): I like using Greek yogurt as a substitute.
- Ground cumin(1 teaspoon – $0.06): Cumin adds to the classic enchilada flavor.
- Ground coriander(1 teaspoon – $0.08): It is ok to leave it out if you do not have any.
- Garlic powder (1 teaspoon – $0.05): Fresh minced garlic can also be used.
- Onion powder (1 teaspoon – $0.05): You can use fresh minced onions instead.
- Salt (1 teaspoon – $0.01): Kosher or table salt is ok to use.
- Ground black pepper (½ teaspoon – $0.03): Freshly ground pepper can be used.
- Yellow corn tortillas (14 – $1.40): White corn tortillas can be used as a substitute.
- Shredded Mexican cheese (3 cups – $2.88): Cheddar or Monterey Jack cheese makes a good substitute.
The recipe cost is calculated based on the required amounts and may vary due to fluctuating grocery prices.
How To Make Green Chile Chicken Enchiladas:
Mix the green chili enchilada sauce with the other ingredients, layer the tortillas, chicken mixture, and cheese, and bake. Let me show you how to make this delicious comfort food.
- Add green chile enchilada sauce to the bottom of the baking dish.
- Combine sour cream, spices, chicken, beans, corn, and enchilada sauce in a medium bowl.
- Layer tortillas into the bottom of the casserole dish.
- Top with ½ of the chicken mixture.
- Layer with 1 cup of cheese.
- Repeat the layers.
- Top with the remaining enchilada sauce.
- Sprinkle with the remaining cheese and bake in a 350°F oven for 25 minutes.
- Cool for 15 minutes before serving with garnishes.
Recipe FAQs
Yes, you can make this 24 hours in advance, cover tightly, and store in the fridge until ready to bake.
Once the cheese is melted and bubbly and the edges are slightly browned, you will know the casserole is done baking.
Spanish Rice and a Mexican Fruit Salad are my two favorite dishes to serve alongside this casserole.
Layered Enchilada Casserole
Recipe Cost 15.29 Serving Cost 1.91Equipment
- 9×13 pan
- mixing bowl
- Wooden spoon
- wire rack
Ingredients
- 28 oz can green chile enchilada sauce
- 3 cups shredded chicken
- 15.5 ounces canned pinto beans rinsed and drained
- 1 cup frozen corn
- ½ cup sour cream
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 14 yellow corn tortillas cut in half
- 3 cups shredded Mexican cheese
FOR SERVING:
- 2 Tablespoons fresh cilantro chopped
- 2 Roma tomatoes chopped
- Crushed tortilla chips or tortilla strips
Instructions
- Move the oven rack to the middle position and preheat to 350°F.
- Evenly spread 1 cup of enchilada sauce into the bottom of a 9×13-inch pan; set aside.
- In a medium bowl mix together 1 cup enchilada sauce, shredded chicken, pinto beans, corn, sour cream, cumin, coriander, garlic powder, onion powder, salt, and pepper until combined.
- In the 9x-13 pan layer 9 tortilla halves on top of the enchilada sauce.
- Place half of the chicken mixture on top of the tortillas.
- Evenly distribute 1 cup of cheese over the chicken mixture.
- Place another layer of 9 tortilla halves followed by the remaining chicken mixture and 1 cup of cheese.
- Layer the last tortilla halves on top followed by the last of the enchilada sauce and the remaining cup of cheese.
- Bake for 25 minutes. The edges will be nice and bubbly.
- Move the casserole to a wire rack and cool for 15 minutes before serving.
- Garnish with fresh chopped cilantro, chopped tomatoes, and tortilla chips or strips (all optional).
Notes
Storage Tips
- Store: Cover any leftovers and refrigerate for up to 4 days for future enjoyment.
- Freeze: This recipe is best enjoyed fresh, as freezing can compromise the texture of the tortillas and filling.
Recipe Tips
- Drain the beans well.
- Shred your own cheese if possible.
- Spread the sauce all the way to the edges.
Amanda says
The taste is incredible in this Easy Green Chile Enchilada Casserole. I can’t believe I made this!
Amanda says
This Green Chile Enchilada Casserole is the best thing I’ve cooked in a long time. Thank you!
Judy says
Can you use flour tortilla instead of corn?
Jess Jankowski says
Definitely! Flour tortillas tend to get a little soggier than corn tortillas do though, so just be aware of that. Enjoy!
Susan Broughton says
We love Mexican food and this sounds delicious!
Jess Jankowski says
I could eat Mexican food almost every night of the week!
MaryB says
Love these quick and easy casserole recipes.
Jess Jankowski says
They really are the best!
Doris Huddleston says
So easy and it was delicious!
Jess Jankowski says
Oh yay! So glad you liked it!
Sapana says
This casserole was so delicious – the family loved it!
Jess Jankowski says
Yassss! So happy to hear that!
Emese says
My two favorite words: Mexican and Casserole. I love dumping delicious ingredients in one pan and pop it in the oven. It is my go-to meal prep move.
Jess Jankowski says
Mine too!! Can never go wrong!
Veena Azmanov says
Perfect, creamy and delicious. I just cant wait to try it.
Jess Jankowski says
Can’t wait to hear how you like it!
Noelle says
I love casseroles, especially in this season! This was perfect, flavors were amazing!
Jess Jankowski says
Casseroles are the best! Glad you loved it!
Sharon says
This green chile enchilada casserole is the perfect dinner for weeknights. So easy and delicious, I know my family will love it.
Jess Jankowski says
Couldn’t agree more! Can’t wait to hear how your family likes it!
Chrysa says
This is so much creamy goodness! It’s going into our regular weeknight rotation.
Jess Jankowski says
Creamy goodness is such a great way to describe it! Enjoy!
wilhelmina says
This was such a hit! Will be making it again!
Jess Jankowski says
Boo-yah! I’m doing a happy dance right now! Thank you for your feedback!