The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Green Chile Enchilada Casserole is some serious comfort food! It’s easy to make and made with real ingredients (no canned soup)! This recipe serves 8 people and will cost $12.93 to make, that’s just $1.62 a serving!
Our Chicken Enchilada Crescent Roll Wreath is a fun twist on a classic recipe that we also recommend trying.
Green chile enchilada casserole is a staple in our homes. Jess grew up in Arizona and has a deep love for all Mexican food. Beth loves having Taco Tuesday every week with some sort of Mexican dish on the menu. And while living in New Mexico for a while, Jill was able to cook with fresh roasted green chilies all the time as they are everywhere in New Mexico! So it was a no brainer that one of our first recipes we wanted to share with you was this quick and easy green chile chicken enchilada casserole.
Green chile chicken enchilada casserole is so simple to put together and is made with quality ingredients so you will not sacrifice taste for time and ease of making this recipe. Bonus! It makes a great leftover meal too. Double bonus! 10 out of our 12 kids love this green chile casserole. Dare we say, that is a triple BONUS?!
GREEN CHILE CHICKEN ENCHILADA QUESTIONS ANSWERED:
What are other easy Mexican dishes?
- Easy Homemade Navajo Tacos
- Easy Taco Pizza
- Machaca Burritos
- Mexican Chicken Rice Bowls
- Zucchini Taco Boats
How to Make Green Chile Enchilada Casserole Recipe:
- To make this green chile enchilada casserole, first mix together the sour cream, ½ cup of chili sauce, and the various spices. Next, stir in the shredded chicken, beans, and green chile enchilada sauce.
- Then, pour 1 cup of the green chili sauce into the bottom of a 9×13-inch baking dish.
- Begin the layers by placing a layer of tortilla halves on top of the green chili sauce and then spread a scoop of half of the chicken mixture on top of the tortillas. Sprinkle 1 cup of shredded cheese over the chicken mixture.
- Repeat the process. Finish it off by placing one more layer of tortillas, the rest of the enchilada sauce, and top it with cheese. Lastly, bake it for 25 minutes and let it cool for 15 minutes before serving and topping with garnishes.
We’re strong believers at Easy Budget Recipes that if you get your kids involved in making food, then they will be more likely to try the food that is served to them. This will eventually lead to them learning to like new foods! Here are some ideas for how to get the kids in the kitchen with you.
How to get the kids involved with this recipe:
- Ages 2-3: Pour in the ingredients as you measure them. Sprinkle the shredded cheese on the layers of the green chile casserole.
- Ages 4-5: Measure the ingredients and pour them into a bowl and mix them.
- Ages 6-8: Shred the chicken, open the canned items, and stir them all together. Cut the tortillas in half. If they mess up, no biggie because no one will see them!
- Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
- Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Discover why we love getting the kids involved in the kitchen and more tips in our How to Get Kids Involved In Cooking article.
The flavor and Recipe Variations:
- Use red enchilada sauce instead of green.
- Stir in black beans instead of pinto beans.
- Use fresh corn or drained canned corn instead of frozen.
- Skip the chicken and stir in 3 cups of sliced zucchini, onions, and bell peppers that have been cooked in a microwave-safe bowl for 4 minutes.
- Instead of shredded Mexican cheese use pepper jack or sharp cheddar.
- Use shredded beef or pork instead of chicken in these enchiladas.
What to Serve with Green Chili Recipe:
- If we are in a rush we grab a bag of tortilla chips and for a quick vegetable we heat up some corn.
More $15 recipes:
- 15-Minute Skillet Tilapia
- American Goulash
- Cheesy Baked Spaghetti
- Cindy’s Easy Sausage Gumbo
- Healthy Greek Mason Jar Salads
- Easy Baked Pork Chops with Apples
- One Pan Cheesy Broccoli Chicken Rice
- Pepperoni Pizza Rolls
- Skillet Lasagna
- Serve: The will keep for about 2 hours at room temperature before they need to be refrigerated.
- Store: Leftovers can be kept, covered in the refrigerator for up to 4 days.
- Freeze: Unfortunately, these enchiladas do not freeze well so I do not recommend it.
How much will this Green Chile Casserole cost:
RECIPE COST: $12.93
COST PER SERVING: $1.62
- 28 oz can green chile enchilada sauce – $2.98
- 3 cups shredded chicken – $3.12
- 15.5 ounces canned pinto beans – $1.00
- 1 cup of frozen corn – $0.98
- ½ cup sour cream – $0.72
- 1 teaspoon ground cumin – $0.03
- 1 teaspoon ground coriander – $0.09
- 1 teaspoon garlic powder – $0.03
- 1 teaspoon onion powder – $0.03
- 1 teaspoon salt – $0.01
- ½ teaspoon ground black pepper – $0.04
- 14 yellow corn tortillas – $0.84
- 3 cups shredded Mexican cheese – $1.92
- 2 Tablespoons fresh cilantro, chopped – $0.12
- 2 Roma tomatoes, chopped – $0.52
- Crushed tortilla chips or tortilla strips – $0.50
To find out more on how we price our recipes, check out Budget Recipes Explained.
- 9×13 pan
- mixing bowl
- wooden spoon
- wire rack
Green Chile Chicken Enchilada Casserole
- 9x13 pan
- mixing bowl
- Wooden spoon
- wire rack
- 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
- 2 Tablespoons fresh cilantro chopped
- 2 Roma tomatoes chopped
- Crushed tortilla chips or tortilla strips
- Move the oven rack to the middle position and preheat to 350°Evenly distribute 1 cup of enchilada sauce into the bottom of a 9x13-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).