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Creamy Green Chile Chicken Enchilada Casserole

A close-up slice of rich, cheesy green chile chicken enchiladas with a golden-brown, bubbly topping.
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Make this easy, comforting casserole featuring tender shredded chicken, zesty green chile sauce, and a creamy cheese filling. It is a perfect weeknight dinner.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) can green chiles, diced
  • 8 ounces cream cheese, softened
  • 1 cup sour cream or plain Greek yogurt
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 (10 ounce) can green enchilada sauce
  • 10–12 corn or flour tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • Cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, diced green chiles, softened cream cheese, sour cream, chicken broth, cumin, garlic powder, salt, and pepper. Mix until everything is well combined and creamy.
  3. Lightly warm the tortillas for a few seconds in the microwave or a dry skillet to make them pliable. This prevents tearing.
  4. Spread a thin layer of the green enchilada sauce across the bottom of the prepared baking dish.
  5. Dip each tortilla briefly into the remaining green enchilada sauce, coating both sides lightly.
  6. Arrange a single layer of tortillas in the dish, overlapping slightly if needed.
  7. Spread half of the chicken mixture evenly over the tortillas. Sprinkle with one-third of the shredded cheese.
  8. Add a second layer of sauce-dipped tortillas. Top with the remaining chicken mixture and another third of the cheese.
  9. Place the final layer of tortillas on top. Pour the remaining green enchilada sauce over the top layer and sprinkle with the remaining cheese.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  11. Let the casserole rest for 5 minutes before slicing. Garnish with fresh cilantro before serving.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking directly from the refrigerator.
  • If you prefer a tangier flavor, substitute half of the sour cream with plain Greek yogurt. This recipe is a great alternative to traditional red sauce enchiladas.
  • If you are interested in structured eating, consider how this recipe fits into your weekly meal planning, perhaps alongside a low-carb option.

Nutrition

Find it online: https://www.unfoldrecipes.com/green-chile-chicken-enchiladas-casserole/