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Easy Creamy Green Chile Chicken Enchilada Casserole

Close-up of a serving of green chile chicken enchiladas casserole topped with melted cheese and cilantro.
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Make this easy, cheesy, and zesty Green Chile Chicken Enchilada Casserole for a satisfying weeknight dinner. This recipe uses tender shredded chicken and a rich, creamy green chile sauce for true comfort food flavor.

Ingredients

Scale
  • 2 cups shredded chicken (rotisserie works well)
  • 1 (10 ounce) can diced green chiles, undrained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn or flour tortillas
  • 2 cups shredded Monterey Jack or Pepper Jack cheese
  • 1/2 cup chopped fresh cilantro for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix the softened cream cheese, sour cream, chicken broth, cumin, garlic powder, salt, and pepper until smooth. This creates your creamy green chile sauce base.
  3. Stir the shredded chicken and diced green chiles into the sauce mixture until everything is combined.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Spread a thin layer of the chicken and chile mixture on the bottom of the prepared baking dish.
  6. Arrange 6 tortillas over the sauce layer, overlapping slightly if necessary.
  7. Spread half of the remaining chicken mixture evenly over the tortillas. Sprinkle with one-third of the shredded cheese.
  8. Top with the remaining 6 tortillas. Spread the rest of the chicken mixture over this layer.
  9. Pour any remaining sauce from the bowl over the top layer. Sprinkle with the remaining cheese.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  11. Let the enchilada casserole rest for 5 minutes before slicing and serving. Garnish with fresh cilantro.

Notes

  • For a make-ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the bake time if cooking straight from the refrigerator.
  • If you prefer a spicier dish, use hot green chiles or add 1/4 teaspoon of cayenne pepper to the sauce.
  • Using rotisserie chicken makes this a quick dinner idea, cutting down on prep time significantly.

Nutrition

Find it online: https://cookingzenith.com/green-chile-chicken-enchiladas/