The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Craving cheesy enchiladas but short on time? This layered enchilada casserole is your weeknight hero! Tender chicken, flavorful green chiles, and melty cheese combine in a satisfying and easy dish. Skip the rolling and enjoy a fuss-free enchilada experience, perfect for busy families and potlucks!
This casserole costs approximately $13.17 to make. The recipe makes eight servings, and the cost is around $1.64 per serving.
What You’ll Love About Layered Enchiladas:
- Easy Recipe: This recipe is simple to put together, only taking twenty minutes to make and twenty-five minutes to cook. Plus, we use quality ingredients, so you will not sacrifice taste for the time and ease of making this recipe.
- Leftover Friendly: This casserole tastes great the next day as a lunch or leftover meal throughout the week.
- Crowd Pleaser: This casserole is loved by everyone who tries it. It’s a family-friendly meal you can make any night of the week.
Layered Chicken Enchilada Casserole Cost:
- 28 oz can green chile enchilada sauce – $2.69
- 3 cups shredded chicken – $3.90
- 15.5 ounces canned pinto beans – $0.79
- 1 cup of frozen corn – $0.84
- ½ cup sour cream – $0.57
- 1 teaspoon ground cumin – $0.03
- 1 teaspoon ground coriander – $0.46
- 1 teaspoon garlic powder – $0.04
- 1 teaspoon onion powder – $0.03
- 1 teaspoon salt – $0.01
- ½ teaspoon ground black pepper – $0.01
- 14 yellow corn tortillas – $1.12
- 3 cups shredded Mexican cheese – $1.86
- 2 Tablespoons fresh cilantro, chopped – $0.10
- 2 Roma tomatoes, chopped – $0.72
The recipe cost is calculated by the amounts needed for the recipe. To find out more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in March 2024.
How To Make Green Chile Chicken Enchiladas:
***For complete recipe instructions, see the recipe card below.
- Add green chile enchilada sauce to the bottom of a 9×13-inch casserole 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 Variations and Substitutions:
- You can 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 cooked in a microwave-safe bowl for 4 minutes and then drained.
- Instead of shredded Mexican cheese, use pepper jack or sharp cheddar.
- Use shredded beef or pork instead of chicken in these enchiladas.
New Mexico Green Chile Chicken Enchiladas Storage Tips:
SERVE: Due to safety concerns, leaving these enchiladas at room temperature for longer than two hours is not recommended. Refrigerate them promptly to prevent bacterial growth.
STORE: Store any leftovers covered in the refrigerator 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 FAQs:
What is the secret to good enchiladas?
We use corn tortillas instead of flour because they do not soak up as much of the sauce and get soggy as flour tortillas do.
How to make canned green enchilada sauce better?
You can add some fresh lime juice or garlic to the canned enchilada sauce to slightly boost the overall flavor, but this is not necessary for the recipe as the other ingredients will naturally do this.
What are other easy Mexican dishes?
- Easy Homemade Navajo Tacos
- Easy Taco Pizza
- Machaca Burritos
- Mexican Chicken Rice Bowls
- Zucchini Taco Boats
Get Kids Involved With This Recipe:
- Ages 2-3: They can help assemble the casserole by layering the measured ingredients (chicken mixture, cheese) into the baking dish and finishing with a generous sprinkle of cheese.
- Ages 4-5: Your child can assist by measuring the ingredients, pouring them into a bowl, and mixing them.
- Ages 6-8: Ask your child to help shred the chicken, drain and rinse the canned goods, and toss everything together in a bowl. They can also cut the tortillas in half. Don’t worry about perfectly halving the tortillas – they’ll be hidden in the casserole!
- Ages 9-11: While closely supervising throughout the recipe, ensure they read it twice before starting. Then, they can participate in age-appropriate tasks to gain hands-on experience and build confidence in the kitchen.
- Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
Layered Enchilada Casserole Budget Tips
Use our Instant Pot Bulk Shredded Chicken recipe for this recipe. If you prep the chicken before making this recipe, you can freeze it and then pull out the quantity you need. This is an excellent strategy for stretching your grocery budget.
More From Easy Budget Recipes:
Layered Enchilada Casserole
Equipment
- 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).
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!
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!
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!
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!
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!
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!
Sapana says
This casserole was so delicious – the family loved it!
Jess Jankowski says
Yassss! So happy to hear that!
Doris Huddleston says
So easy and it was delicious!
Jess Jankowski says
Oh yay! So glad you liked it!
MaryB says
Love these quick and easy casserole recipes.
Jess Jankowski says
They really are the best!
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!
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!