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green chile chicken enchilada casserole

Green Chile Chicken Enchilada Casserole

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jamie Sanders
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40
  • Yield: serves 10 1x
  • Category: main dish
  • Method: oven


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.




  • 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


Make the Filling:

  1. 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.
  2. Cook over medium heat until thoroughly heated. Stir in 3.5 ounces of cream cheese.

Assemble the Casserole:

  1. Split 4 corn tortillas in half and layer them on the bottom of a greased 9 by 13 casserole dish.
  2. Spoon half of the meat mixture on top of the tortillas, then cover the mixture with about 1/3 of the leftover shredded cheese.
  3. 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.
  4. Then pour the enchilada sauce over the entire casserole.
  5. Cook at 400 degrees for about 30 minutes or until heated through, and the cheese is melted on top.
  6. Cool slightly before serving.


  • 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:


  • Serving Size: 1/10 of recipe
  • Calories: 406
  • Fat: 20
  • Carbohydrates: 38
  • Fiber: 6
  • Protein: 24