Green Chile Chicken Enchilada Casserole
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Green Chile Chicken Enchilada Casserole – a delicious take on traditional enchiladas! Not too spicy, made with a chicken, beans, rice, and cream cheese mixture, stuffed between layers of corn tortillas and cheese, then topped with cream cheese, more shredded cheese, and green enchilada sauce.
This recipe is an absolute crowd-pleaser with plenty of leftovers – perfect for large families, potlucks, or meal trains!
Green Chile Chicken Enchilada Casserole
Chicken Enchiladas were on the menu for Sunday night, but after a full day of activities, I was not feeling up to putting them together, so I made the next best thing.
An Enchilada Casserole!
This Green Chile Chicken Enchilada Casserole is all the ingredients of enchiladas, but it is layered (like a lasagna) and comes together so much more easily than rolling up the individual enchiladas.
The casserole is a delicious combination of Tex-Mex flavors. The green chile sauce adds a slightly sweet and tangy flavor, while the cream cheese provides a smooth and creamy richness. The end result is a flavorful and comforting enchilada dish that is a perfect hearty meal that provides plenty of leftovers. There’s just something about the combination of green chiles and cream cheese that is just so tasty, it’s comfort food at its best!
Bonus: green chiles are on the mild side, so even kids will love this casserole.
Love Green Chiles too?
Here are a few more green chile recipes to enjoy:
- Green Chile, Chicken and Rice Casserole
- Green Chile Chicken Tacos
- Green Chile Enchilada Soup Recipe
- Hatch Green Chile Burgers
- Slow Cooker Carnitas w/ Caramelized Onions and Green Chiles
- Creamy Green Chile Dip
- Spicy Green Chile Queso
Ingredients + tips in Green Chile Chicken Enchilada Casserole
(Ingredients at a glance, find the full recipe in the printable card at the bottom of the post.)
- Filling: I like to use leftovers from my Taco skillet recipe or this green chicken chile, but if you don’t have any leftovers to use, you will need precooked chicken, (rotisserie, canned, or diced chicken that you have already cooked) pinto beans, pre-cooked rice, salsa, and shredded cheese.
- Shredded Cheese: Monterey jack, Colby jack, cheddar, or any combo works fine. (I used a combo of white cheddar, Monterey Jack, and yellow cheddar.) You’ll need about 3 cups.
- Spices: Taco seasoning and cumin.
- Corn tortillas: You will need about 12. You can use flour if you prefer, but I think corn works better.
- Cream cheese: Full-fat or low-fat works fine. Don’t use fat-free. You want the cream cheese to be softened as it mixes in/spreads better. Whipped cream cheese in the tub will work as well.
- Enchilada Sauce: This recipe calls for green enchilada sauce, but I have used red as well. You need about 15 oz or 1 can. (red or Green -any flavor you prefer)
How to make Green Chile Chicken Enchilada Casserole
1 Make the Filling: In a large skillet, cook (or reheat) 2 cups of chicken (or meat of your choice.) Stir in 2 tablespoons of taco seasoning mix, 1 teaspoon of cumin, 2 cups of rice, 1 can of pinto beans (drained and rinsed), 1 cup of salsa and 1/2 cup of corn, and 1 cup of cheese. Cook over medium heat until thoroughly heated. Stir in 3.5 ounces of cream cheese.
2 Assemble the Casserole: Split 4 corn tortillas in half and layer them on the bottom of a 9 x 13 casserole dish. Spoon half of the meat mixture on top of the tortillas, then cover the mixture with about 1/3 cup of shredded cheese. Follow with these layers: more split corn tortillas, taco skillet mixture, cheese, tortillas, shredded cheese, and spoonfuls of the rest of the softened cream cheese. Then pour the enchilada sauce over the entire casserole.
3 Bake: Cook at 400 degrees for about 30 minutes or until heated through and the cheese is melted on top. Optional step: Halfway through the cooking time, I like to use a silicone spatula and gently spread the cream cheese and enchilada sauce around the top of the casserole. (It helps spread the cream cheese more evenly.) Cool slightly before serving.
Recipe tips
- For a thicker casserole, use a 7 by 9 deep-dish casserole dish. (If you’re worried about the casserole bubbling over, set the dish on a baking sheet in the oven.
- Completely optional, but halfway through the cooking time, I like to use a silicone spatula to smooth the spoonfuls of cream cheese out and mix it a bit with the enchilada sauce.
Variations
- Use this Green Chile Chicken as your casserole filling.
- Use any combo of chicken, pork, ground beef, or turkey as your protein.
- Red enchilada sauce works too.
- Use black beans instead of pinto.
- Use a Spanish rice package instead of white rice.
- To boost the flavor, add an extra can or two of diced green chiles or even diced jalapenos.
- To create a crisp, crunchy topping, sprinkle your casserole with crushed tortilla chips.
Topping Suggestions for your green Chile Enchilada Casserole
- Avocado
- Cilantro
- Diced green onions
- Sour Cream
- Diced Tomatoes
- Black olives
- Diced jalapenos
Storage
Let the casserole completely cool, then cover it with plastic wrap and store it in the fridge for up to 3 days.
FAQ’s
Can Green Chile Chicken Enchilada Casserole be made ahead of time?
Yes, Make the recipe as instructed, up to the point of baking. (If planning to freeze, use a disposable aluminum foil pan, or line your pan with tin foil, once frozen, you can pop the casserole out in the foil and wrap it for the freezer.)
Wrap the uncooked casserole with plastic wrap and place it into the fridge or freezer until you’re ready to bake it. When ready to cook, remove the casserole from the fridge 30-60 minutes before baking. This will help keep the casserole from drying out before it is heated through and also keep your dish from shattering in the oven. If frozen, allow at least 24 hours for the casserole to defrost in the fridge.
Can I Freeze The Leftovers?
To ensure even baking, allow a frozen casserole to defrost completely in the fridge for at least 24 hours.
This Looks Like A Ton Of Food, Can I Cut The Recipe In Half?
Yes, cut the recipe in half and use an 8 by 8 or 9 by 9 casserole dish. The cooking time should not change much.
Can I Use Homemade Enchilada Sauce?
Yes, of course! You need about 1.75 to 2 cups of enchilada sauce.
Can I Use Salsa Verde Instead Of Enchilada Sauce?
In a pinch, yes, you can use salsa verde. However, it is a bit thinner than the enchilada sauce and may migrate more to the bottom of the casserole.
Can I Use Flour Tortillas Instead Of Corn?
Yes, use what you have on hand. However, if purchasing ingredients for this recipe, I think corn tortillas add a better flavor.
Can This Green Chile Chicken Enchilada Casserole Be Made In The Slow Cooker?
Yes, it can. Spray your slow cooker with cooking spray and layer the ingredients according to the recipe. Cook on the high setting for 2½ hours or on the low setting for 4 hours.
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Green Chile Chicken Enchilada Casserole
- Prep Time: 10
- Cook Time: 30
- Total Time: 40
- Yield: serves 10 1x
- Category: main dish
- Method: oven
Description
Green Chili Chicken Enchilada Casserole – a delicious take on traditional enchiladas! Not too spicy, made with a chicken, bean, rice, and cream cheese mixture, stuffed between layers of corn tortillas and cheese, then topped with cream cheese, more shredded cheese, and green enchilada sauce.
Ingredients
Filling:
- 2 cups precooked chicken, (rotisserie, canned, or diced chicken that you have already cooked)
- 1 15 oz can of pinto beans
- 2 cups of pre-cooked rice
- 1 cup salsa
- 1/2 cup corn
- 2 tablespoons of taco seasoning
- 1 teaspoon of cumin
- 12 +/- corn tortillas
- 3 cups shredded cheese, divided – you can use more or less- up to you.
- 8 oz softened cream cheese (divided)
- 15 oz can of green enchilada sauce
Instructions
Make the Filling:
- In a large skillet, cook (or reheat) chicken. Stir in taco seasoning mix, cumin, rice, beans (drained and rinsed), salsa, corn, and 1 cup of cheese.
- Cook over medium heat until thoroughly heated. Stir in 3.5 ounces of cream cheese.
Assemble the Casserole:
- Split 4 corn tortillas in half and layer them on the bottom of a greased 9 by 13 casserole dish.
- Spoon half of the meat mixture on top of the tortillas, then cover the mixture with about 1/3 of the leftover shredded cheese.
- Follow with these layers: 1. more split corn tortillas 2. taco skillet mixture 3. cheese, 4. tortillas 5. shredded cheese 6. spoonfuls of the rest of the softened cream cheese.
- Then pour the enchilada sauce over the entire casserole.
- Cook at 400 degrees for about 30 minutes or until heated through, and the cheese is melted on top.
- Cool slightly before serving.
Notes
- For a thicker casserole, you can use a 7 by 11 casserole dish.
- Completely optional, but halfway through the cooking time, I like to use a silicone spatula to smooth the spoonfuls of cream cheese out and mix it a bit with the enchilada sauce.
- Nutrition calculation is just an estimate. See my calculation here: https://www.myfitnesspal.com/recipe/view/26694852095165
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 406
- Fat: 20
- Carbohydrates: 38
- Fiber: 6
- Protein: 24
Enjoy!
Hope you like it as much as we do!
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