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+ servings
Close up picture of the green chile enchilada casserole.
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5 from 8 votes

Green Chile Chicken Enchilada Casserole

This Green Chile Enchilada Casserole is some serious comfort food! It’s easy to make and made with real ingredients (no canned soup)!
Prep Time20 mins
Cook Time25 mins
Cooling Time15 mins
Total Time1 hr
Course: Main Course
Cuisine: New Mexican
Keyword: chicken, enchiladas
Servings: 8 people
Calories: 477kcal
Cost: $12.93


  • 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.
    Place a cup of enchilada sauce in the bottom of the pan.
  • 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.
    Mix together the filling in a medium bow.
  • In the 9x-13 pan layer 9 tortilla halves on top of the enchilada sauce.
    Layer with the halved tortillas.
  • Place half of the chicken mixture on top of the tortillas.
    Layer half of the filling over the tortillas.
  • Evenly distribute 1 cup of cheese over the chicken mixture.
    Sprinkle with 1 cup of shredded Mexican Cheese.
  • Place another layer of 9 tortilla halves followed by the remaining chicken mixture and 1 cup of cheese.
    Repeat the previous step.
  • Layer the last tortilla halves on top followed by the last of the enchilada sauce and the remaining cup of cheese.
    Top with the remaining tortillas and enchilada sauce.
  • 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.
    Overhead picture of the finished casserole.
  • Garnish with fresh chopped cilantro, chopped tomatoes, and tortilla chips or strips (all optional).
    Close up picture of the green chile enchilada casserole.


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