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–+ servings
The finished casserole in a white pyrex dish.
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5 from 10 votes

Layered Enchilada Casserole

This Green Chile Chicken Enchilada Casserole is an easy weeknight dinner made with layers of chicken, green chile sauce, tortillas, and cheese.
Prep Time20 minutes
Cook Time25 minutes
Cooling Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: New Mexican
Keyword: chicken, enchiladas
Servings: 8 people
Calories: 477kcal
Author: Jess Jankowski
Cost: $15.29

Equipment

  • 9x13 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
US Customary - Metric

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 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).

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.

Nutrition

Serving: 1.25cup | Calories: 477kcal | Carbohydrates: 44g | Protein: 31g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 87mg | Sodium: 1665mg | Potassium: 519mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1186IU | Vitamin C: 6mg | Calcium: 367mg | Iron: 3mg