Green Enchilada Chicken Casserole Recipe

Published on March 6th 2022 by Chigoziri Nwachuku.
Last updated on March 20th 2024
This recipe, developed through the collective effort of at least six experts, underwent meticulous research and testing for over three months. Learn more about our process in the art and science behind our recipes. This post may contain affiliate links. Read our Disclosure Policy.
Front shot of Green Enchilada Chicken Casserole in a baking dish

Do you want to enjoy the taste of enchiladas without all the rolling and stuffing? This Green Enchilada Chicken Casserole helps you do this. It has layers of corn tortillas with creamy cheese, sour cream, chicken, and green chile filling. And it's topped with cheddar cheese for even more cheesiness. So it's Mexican comfort food at its best. Top with tortilla chips for even more Mexican flavors.

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Time & Serves

Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Serves
6 persons

Ingredients

  • 1 teaspoon Olive Oil

  • 1 (10.5 oz) can Cream of Chicken soup

  • 1/2 cup Sour Cream

  • 15 ounce canned Green Chili enchilada sauce, divided

  • 1/2 teaspoon Salt

  • 1/2 teaspoon Pepper

  • 1/2 teaspoon Ground Cumin

  • 1/2 teaspoon Garlic Powder

  • 2 cups cooked, shredded Chicken Breast

  • 4 ounces canned Diced Green Chilies

  • 2 cups Cheddar Cheese, shredded, divided

  • 12 (6-inch) Corn Tortillas

Instructions

Preheat oven to 350 °F.

Using olive oil or olive oil spray, grease a 10-inch round ceramic baking dish.

In a large mixing bowl, add cream of chicken soup, sour cream, a third of a cup of enchilada sauce, salt, pepper, ground cumin, and garlic powder, mixing well.

Add shredded chicken, diced green chilies, and one cup of the shredded cheddar cheese to the sour cream mixture, mixing well.

Spread 1/3 cup of the remaining enchilada sauce onto your greased baking dish using a spoon. 

Layer four corn tortillas on top of the enchilada sauce.

Spread a third of the chicken mixture on the tortillas using a spoon.

Repeat this process two more times.

Spread the rest of the enchilada sauce on top of the casserole. Sprinkle with the remaining one cup of cheddar cheese.

Bake in the oven for 30 minutes until the cheese is bubbly. Let's pair it up with a refreshing and healthy Kale Smoothie.

Chigoziri Nwachuku
Author:

Cooking up health and flavor: Chichi's recipes redefine nutritious eating. Healthy food doesn’t have to taste bland!

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Keywords
green enchilada chicken casserole, green sauce, keto, layered, healthy, cheese, instant pot, slow cooker

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