This green chicken enchilada casserole has a bright green sauce, and cheesy chicken filling, and provides comfort to spare! Layers and layers of deliciousness. Pop it in the oven, then get ready to slice and serve. It’s even tastier than takeout.
When the season changes from summer to fall, I trade my beloved outdoor grill for my casserole dish. When it cools down enough to turn on the oven, it’s time to casserole. Think of this one like stacked enchiladas—all the flavors of your favorite green chicken enchiladas, with the ease of a stacked (instead of a dipped and rolled) tortilla.
Like the best of casseroles, it’s great for a crowd and makes tasty leftovers. It’s great topped with a cool dollop of sour cream. You can even stash a few slices in the freezer for a last-minute meal. All the comfort in a fraction of the time.
After you’ve tried this delicious Mexican-inspired casserole, I hope you try a few more white chicken enchiladas, chicken tortilla casserole, Mexican chicken casserole, and cheesy chicken enchiladas.
Let’s make this!
Green Chicken Enchilada Casserole Ingredients
- Green Enchilada Sauce: This can be purchased in mild or medium spice levels. I use the mild version to keep it kid friendly. It doesn’t have a lot of heat but is nice and zesty.
- Sour Cream: This adds a creamy tanginess that compliments the enchilada sauce perfectly.
- Vegetable Oil: Any neutral-flavored vegetable oil will work.
- Onion: I generally have yellow onions in my pantry and use them. You can also use white onion.
- Jalapeño: Almost all the heat in this pepper is contained in the seeds and ribs of the pepper. To keep it kid-friendly, I remove them. If you like things spicy, I suggest you not remove them all.
- Garlic: The sautéed garlic adds a sweet almost buttery flavor. I like to mince it before sautéing with a garlic press.
- Ground Cumin: Adds an earthy warm herbaceous flavor.
- Dried Oregano: Adds a strongly aromatic, Earthy, pungent flavor.
- Chili Powder: I use McCormick chili powder.
- Ground Coriander: Adds nutty, floral, and citrusy tones.
- Salt + Pepper
- Diced Green Chilies: I use mild diced green chilies that I drain.
- Cooked Chicken: I prefer the tasty convenience of the rotisserie chicken for this recipe, but you can also use baked, grilled chicken, or even canned.
- Monterey Jack Cheese: Creamy white cheese that melts well. If you like things spicier, substitute with Pepper Jack.
- Corn Tortilla: These provide the structure for your layers. You can use flour instead but I think it gets a little gummy.
- Sharp Cheddar Cheese: Adds a little punch of flavor and some nice color to the topping.
Is Green Enchilada Sauce The Same As Salsa Verde?
No, it isn’t. Green enchilada sauce is a sauce made primarily of tomatillos, with green peppers, onions, and garlic. Occasionally cumin is added. It is cooked.
Salsa verde, while made of most of the same ingredients, is not cooked, it’s served raw. The enchilada sauce also has chicken broth or water added to it and salsa verde doesn’t.
- How Long Can You Keep This In The Fridge? Leftovers can be stored in an airtight container in the fridge for 3-4 days.
- Can You Freeze This? Sour cream can tend to get runny and/or chunky in the freezer. Freezing them will change the texture of the sauce.
- Make-Ahead Tips: You can assemble the casserole 24 hours ahead of time and store well wrapped in the fridge.
- Food Safety: If you’d like more info on food safety check out this link.
How To Make Green Chicken Enchilada Casserole
- Whisk together green enchilada sauce and 1 cup of sour cream.
Heat skillet with vegetable oil until hot. Add onion, jalapeño, and garlic and sauté over medium heat until soft and onion is translucent.
Sprinkle cumin, oregano, chili powder, coriander, salt, and black pepper over soft vegetables and continue to cook.
Stir in diced green chilies.
Add cooked chicken and 2 cups of Monterey Jack cheese. Gently fold.
Spread half of the sauce at the bottom of the baking dish.
Arrange 6 tortillas in the bottom of the dish, overlapping the tortillas.
Spoon the chicken mixture over the tortillas.
Arrange the remaining 6 tortillas over the chicken mixture.
Pour the remaining sauce over the tortilla.
Cover and bake. Uncover; top with remaining Monterey jack cheese and cheddar cheese, and bake until bubbly.
See full instructions below.
This is delicious and served with homemade restaurant-style Mexican rice, charro beans, Southwest salad, Mexican corn salad, or my Mexican street corn casserole.
For dessert, Coca Cola cake, pineapple delight, or margarita cake for a wonderful south-of-the-border flavored meal.
More Craveable Casseroles
- Taco Casserole
- Shredded Beef Enchiladas
- Dorito Chicken Casserole
- Chicken Tamale Casserole
- Shrimp Enchiladas
- Bisquick Taco Bake
- Taco Lasagna
Green Chicken Enchilada Casserole
- 1 (16-ounce) can green enchilada sauce
- 1 cup sour cream, at room temperature
- 2 tablespoons corn or vegetable oil
- 1 cup onion, chopped
- 1 jalapeño, ribs and seeds removed and minced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (4.5-ounce) can diced green chilies, drained
- 4 cups cooked chicken, shredded into large chunks
- 3 cups Monterey Jack cheese, shredded and DIVIDED
- 12 (6-inches) corn tortillas
- 1/2 cup cheddar cheese, shredded
- Preheat oven to 350°F (177°C). Spray a 9X13 inch with nonstick cooking spray.
- In a medium bowl, whisk together green enchilada sauce (1 can) and 1 cup room temperature sour cream.
- In a 12-inch skillet, heat vegetable oil (2 tablespoons) until hot. Add onion (1 cup), and jalapeño (1), and sauté over medium heat until soft and onion are translucent. Add garlic (4 cloves) and continue to sauté until fragrant, about 1 minute.
- Sprinkle cumin (2 teaspoons), oregano (2 teaspoons), chili powder (1 teaspoon), coriander (1/2 teaspoon), salt (1/2 teaspoon), and black pepper (1/4 teaspoon) over soft vegetables and continue to cook, stirring constantly, until spices are fragrant about 1-2 minutes. Stir in diced green chilies (1 can).
- Add cooked chicken (4 cups) and 2 cups of Monterey Jack cheese gently folding until the mixture is evenly combined.
- Spread half of the sauce in the bottom of the prepared baking dish.
- Arrange 6 tortillas in the bottom of the dish, overlapping the tortillas. Spoon the chicken mixture over the tortillas. Arrange the remaining 6 tortillas over the chicken mixture. Pour the remaining sauce over the tortilla.
- Cover and bake in preheated oven until heated through, about 40 minutes. Uncover; top with remaining 1 cup of Monterey jack cheese and 1/2 cup cheddar cheese, and bake until bubbly and cheese are golden, about 10 minutes longer. Let stand 15 minutes before serving.
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