Quick and Easy Green Chile Chicken Enchilada Casserole

Quick and Easy Green Chile Chicken Enchilada Casserole


"I got my picture in the paper for this one! My friends' husbands always fall in love with this when I bring it to parties! My 4 picky kids eat it! If you want to skip the charring step, simply tear the tortillas into fourths so they absorb the sauce better."

Ingredients 2 h {{adjustedServings}} servings 488 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 488 kcal
  • 24%
  • Fat:
  • 25.2 g
  • 39%
  • Carbs:
  • 32.6g
  • 11%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 955 mg
  • 38%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
  2. Season chicken with garlic salt. Arrange in the prepared baking dish. Bake 45 minutes in the preheated oven, until no longer pink and juices run clear. Cool, shred, and set aside.
  3. With metal tongs, char each tortilla half over the open flame of a gas stove burner for about 1 minute, until lightly puffed.
  4. Pour about 1/2 inch enchilada sauce in the bottom of a medium baking dish, and arrange 6 tortillas in a single layer. Top with 1/2 the chicken, 1/3 cheese, 1/2 the sour cream, and 1/3 of the remaining enchilada sauce. Repeat. Coat remaining tortillas thoroughly with remaining enchilada sauce, and arrange on top of the layers. Sprinkle with remaining cheese, and top with any remaining enchilada sauce
  5. Cover, and bake 45 minutes in the preheated oven. Cool slightly before serving.
Tips & Tricks
Quick and Easy Chicken

This tangy chicken dish is ready in about 30 minutes.

King Ranch Chicken Casserole

See how to make a cheesy chicken and corn tortilla casserole.

Rate recipe

Your rating


Reviews 582

  1. 784 Ratings

Michele O'Sullivan

Excellent recipe. I served this tonight for dinner and my family loved it. I used the entire 28 oz. of the green chile enchilada sauce and did not have a soupy casserole. Here's how I prepared this recipe: I used a 9x13 baking dish and greased it with Crisco. To save time, I used two boxes of Tyson's diced chicken breast meat located in the freezer section at the grocery store. I cooked the chicken breast meat in a skillet and used cooking shears to further cut up the diced chicken meat. I seasoned the chicken with garlic salt as instructed. I did not char my tortillas. I tore each tortilla into about 6 pieces. After placing 1/2" of sauce on the bottom of the baking dish, I placed the rest of the sauce into a pie plate to coat the remaining torn tortilla pieces as instructed. I did not pour any of the sauce onto the layers. I found that coating all the remaining torn tortilla pieces completely soaked up all the sauce. Maybe that is how I avoided a soupy casserole as others have experienced. I don't know that for sure though. I added the sour cream to the cooked chicken and mixed it up. I found the mixed chicken and sour cream mixture easier to spread than trying to spread sour cream on top of the chicken and shredded cheese. After baking, I let it sit for about 10 minutes before serving. I am delighted to have found this recipe. I hope you try it.I served this with spanish rice and warmed tortilla chips.

Crystal S

Have made this twice - once following the recipe exactly, which I am rating three stars as it was bland and lacked significant flavor. Secondly, I would give it a five based on changes made to the recipe: 1.) Sauteed red and green bell pepper, white and red onion and fresh garlic together, then chopped the veggies in large pieces and added a handful of fresh cilantro. 2.) Parboiled the chicken in chicken stock, onion and garlic and then cut into mouth size pieces. 3.) Mixed the veggies in with the chicken and added a 4 ounce can of salsa verde. 4.) Added one packet of chicken taco seasonings, 2 teaspoons of cumin, and one small can of green chilis to the chicken/ veggie mix. 5.) Added the sour cream to the chicken/ veggie mixture to make spreading easier. 6.) Used 9 green chili corn tortillas and 9 chipolte corn tortillas in place of regular corn tortillas. 7.) Used a mix of Monterey and Pepper Jack cheese in lieu of straight Monterey Jack. 8.) Let it cook 30 minutes more than the recipe stated to avoid the soupiness other reviewers remarked on. 9.) Added another 1/2 cup of cheese during the last 30 minutes of cook time. Waited until the cheese started to bubble and brown! And a big plus - if you like freezing casseroles, this one is a perfect one to try as I couldn't tell the difference between the one I made and cooked the same day and the one I froze. Definitely a keeper and worthy of 5 stars with the listed alterations.


This recipe is GREAT! I made this recipe twice. The first time I made it exactly the way the directions told me to except I did't char the tortillas, and it didn't turn out soupy or bland, It was perfect. The second time I charred the tortillas, and after cooking the tortilla's turned to mush. It was still yummy, but didn't look nice. So I think I just won't char the tortilla's next time. I would definitely mix the chicken with the sour cream like other reviews suggested. It is too hard to spread the sour cream over the cheese. My favorite mexican dish at restaurants is Enchiladas Verdes, and this recipe can hold it's own against the best Enchiladas Verdes I've ever had before. I highly recommend this recipe.