Green Chile Chicken Enchilada Casserole

A creamy, cheesy, and flavor-packed Green Chile Chicken Enchilada Casserole layered with tender chicken, green chiles, tortillas, and sour cream sauce the ultimate comforting dinner bake.

Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Yield: 6–8 servings

Ingredients

3 cups cooked shredded chicken 2 cups shredded Monterey Jack or cheddar cheese 1 (10 oz) can green enchilada sauce 1 (4 oz) can diced green chiles 1 cup sour cream 1 small onion, diced 8 corn tortillas, cut in halves or quarters 1 tbsp olive oil ½ tsp cumin ¼ tsp garlic powder Salt and pepper to taste Fresh cilantro, chopped (for garnish)

Instructions

Step 1: Prepare the Base: Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
Step 2: Sauté the Aromatics: In a skillet, heat olive oil. Add onion and cook until soft. Stir in chiles, cumin, garlic, and chicken.
Step 3: Mix the Sauce: Combine sour cream and green enchilada sauce in a bowl until smooth.
Step 4: Layer the Ingredients: Spread sauce, tortillas, chicken, and cheese in layers. Repeat until all ingredients are used, ending with cheese.
Step 5: Bake Until Golden: Bake uncovered for 25–30 minutes until bubbly and golden brown.
Step 6: Garnish and Serve: Top with cilantro and rest for 5 minutes before serving.

Notes

Make ahead: Assemble up to a day in advance and refrigerate before baking. Add-ins: Black beans, corn, or bell peppers add color and flavor. Storage: Refrigerate for up to 4 days or freeze for 2 months. Reheat: Warm in a 350°F oven until bubbly.

Nutrition

Calories: 420
Fat: 26g
Saturated fat: 13g
Sugar: 4g
Sodium: 780mg
Protein: 30g
Carbohydrates: 18g
Fiber: 2g