Green Chilie Chicken Enchilada Casserole
A creamy, cheesy green chili chicken enchilada casserole with layers of tender tortillas, shredded chicken, and Monterey Jack cheese, perfect for comforting family dinners.
Ingredients
Instructions
- Preheat oven to 350°F.
- Heat the cream of chicken soup and diced green chilies in a medium saucepan over medium heat.
- Dip 3 tortillas in the soup and green chili mixture, then place them in the bottom of a 9 x 13-inch baking dish sprayed with nonstick cooking spray.
- Top with a third of the cooked chicken, chopped onion, and shredded Monterey Jack cheese.
- Repeat the layers three more times, ending with a layer of cheese on top.
- Pour the remaining soup with chilies and sour cream over the assembled casserole.
- Bake for 30 to 45 minutes or until bubbly and hot.
Tips & Substitutions
For a creamier texture, consider adding a bit of cream cheese to the soup mixture. You can substitute the Monterey Jack cheese with cheddar for a sharper flavor. If you want to spice it up, add some diced jalapeños or use spicy green chilies. To save time, use rotisserie chicken for the shredded chicken. This recipe is versatile, similar to Chicken Fajita - Chi Chi Style.
Serving Suggestions
Serve this casserole with a side of Mexican rice or a fresh green salad for a complete meal. It pairs beautifully with Texas Tortilla Soup for a hearty dinner. Garnish with chopped cilantro or sliced jalapeños for added flavor. Sour cream and avocado slices can also be offered on the side for extra creaminess.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F oven until heated through, about 20-25 minutes. You can also microwave individual portions, covered, for about 2-3 minutes or until hot. Freezing is not recommended due to the texture of the tortillas.
Nutrition & Diet Analysis (per serving)
Each serving of Green Chilie Chicken Enchilada Casserole contains roughly 412 calories, with 9g protein, 58g carbohydrates, and 17g fat. It is a good source of protein (19% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 1352mg per serving (59% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use flour tortillas instead of corn tortillas?
Yes, you can use flour tortillas if you prefer, but keep in mind that they will yield a different texture. Corn tortillas add a traditional flavor and are more authentic for enchiladas. If you choose flour, you might want to warm them slightly first to prevent them from tearing.
How can I make this dish vegetarian?
To make a vegetarian version, simply omit the chicken and replace it with black beans or sautéed vegetables like bell peppers and zucchini. You can also add additional cheese to enhance the flavor. This variation will still be delicious and filling.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead and store it covered in the refrigerator. Just remember to add a few extra minutes to the baking time if you bake it straight from the fridge. This makes it a great option for meal prep or entertaining.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).