This hearty and delicious Green Chile Chicken Enchilada Casserole is super flavorful, loaded with tender chicken, a homemade creamy green chile sauce with roasted jalapenos and cilantro, lots of shredded cheese and baked until the cheese is hot and bubbly.
If you love chicken enchiladas, and you’re all about casseroles, then get ready for a delicious meal that everyone in the family, including you, is going to flip over. This delicious Tex-Mex casserole dish is now a staple in my recipe rotation. It makes a delicious hearty family meal, and it’s perfect for any party or potluck. When my kids were in school, I made casseroles all the time. They were great for an easy weeknight meal, and they made excellent afterschool meals for my kids and their friends. Of course, in Texas, at least 50% of the recipes we make are either Mexican or Tex-Mex, so this particular casserole is in heavy rotation. This dish lasted for about two days when I made it for dinner, and it was completely gone the next day. Once you try it, I’m confident you’ll see why.
Green Chile Chicken Enchilada Casserole
This delicious casserole combines our favorite enchilada flavors like chilies, jalapenos, and sour cream with tender chicken breasts to create a delicious deconstructed enchilada casserole that everyone always loves. That flavorful filling is layered with tortillas and cheese for that classic enchilada flavor we all love, then topped with even more cheese and baked to bubbly perfection. When it’s all said and done, you end up with a casserole that’s rich, hearty, and absolutely loaded with delicious Tex-Mex flavors. You’ll be the hit of every party that you bring this dish to.
Why You’ll Love This Chicken Enchilada Casserole
- It’s super flavorful and a hearty dinner recipe the whole family will love.
- It might not look pretty, but let me tell you, it’s absolutely delicious.
- It pairs nicely with rice and beans for a complete and delicious meal.
Topping Ideas for Chicken Enchilada Casserole
- Fresh cilantro
- Sliced avocado
- Diced red onions
- Pickled red onions
- Sliced green onions
- Sliced radishes
- Fresh or pickled jalapenos
- Sour cream
- Mexican crema
- Extra cheese
Tips and Variations
Tips
- Be sure you spray your casserole dish with nonstick spray to prevent sticking.
- Shred your chicken while it’s as hot as possible (don’t burn yourself). Hot chicken shreds far more easily than cool or cold chicken.
- The easiest way to shred chicken is with shredding claws or two forks.
Variations
- Try using rotisserie chicken to save time.
- You can use chicken thighs in place of breasts.
- Shredded pork or beef work well in this recipe.
- Add pepper jack, cheddar cheese, Mexican blend or your favorite cheese for more cheesy goodness.
FAQ
Can I use fresh green chilies?
Yes, but you’ll have to prep, peel, and seed them before use.
Can green chile chicken enchilada casserole be made in advance?
Mostly. Make the enchilada filling, then save it for the next day when you want to make the casserole. Layer it and bake it then.
Can you freeze leftover chicken enchilada casserole?
Absolutely. It will keep in the freezer for up to 3 months.
How long will this casserole last?
You can store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
Are green chilies hot?
Somewhat. They’re milder than jalapenos, but they do still have a kick to them.
How to Store and Reheat Leftover Chicken Enchiladas
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, place the casserole in an airtight, freezer-safe container or wrap it in its original dish in a double layer of plastic wrap and a layer of foil and freeze for up to 3 months.
To reheat it, place it in a baking dish, cover it with foil, and bake it for 10 to 15 minutes at 350 degrees or until heated through. Or, place a serving in the microwave, cover with a paper towel and heat until hot, 30 seconds at a time.
Ingredients for Green Chile Chicken Enchilada Casserole
This recipe may use a few ingredients, but they’re all simple and easily found at your local grocery store. There’s nothing fancy here. All of these ingredients are all about flavor, not cooking gymnastics.
For the Chicken Mixture
- Boneless skinless chicken breasts
- Onion
- Cloves garlic
- Butter
- Cholula green pepper hot sauce
- Heavy cream
- Tomato chicken bouillon
- Slap Ya Mama seasoning
- Black pepper
- Ground cumin
- Cooked white rice
- Sour cream
- Monterey jack cheese
- Corn tortillas
For the Green Chile Sauce
- Whole green chilies
- Chicken broth
- Roasted jalapenos
- Fresh cilantro
For actual measurements see the recipe card at the end of this post.
How to Make Green Chile Chicken Enchilada Casserole
Making this recipe might look complicated, but it’s actually very easy. It only takes a bit of cooking and layering. It’s actually so simple even beginners can make it.
Step 1: Prep
Preheat the oven to 350 degrees and spray a 13×9 deep baking dish with non-stick cooking spray. Set it aside. Then, use tongs to hold the jalapenos over a medium flame until the skin is blistery. Wrap them in foil for 10 minutes, then cut off the stems and remove the seeds once the peppers are cool enough to handle.
Step 2: Cook the Chicken
Boil the chicken in a large pot until fully cooked and falling off the bone. Remove it from the heat, drain, shred, and return it to the pot.
Step 3: Make the Green Chile Sauce
Add the roasted jalapenos, whole green chilies, chicken broth, and cilantro to a Vitamix or blender and puree.
Step 4: Make the Enchilada Base
Melt butter in a large skillet over medium heat. Then, add the onions and sauté until tender and translucent. Add garlic and continue cooking for another minute or two. Then, add green hot sauce and heavy cream to the skillet and stir to combine.
Step 5: Add Seasonings and Green Sauce
Sprinkle bouillon, Slap Ya Mama seasoning, black pepper, and cumin into the mixture and stir. Then, pour the green chile sauce into the skillet.
Step 6: Cook and Reduce
Cook over low heat for about 10 minutes, stirring constantly until the sauce beings to thicken up.
Step 7: Complete the Chicken Mixture
When the sauce has reduced a bit, remove 1 1/2 cups of it and set it aside. Then, add the shredded chicken to the remaining sauce and stir.
Step 8: Make the Rice Mixture
Combine cooked rice with sour cream and set aside.
Step 9: Assemble the Casserole
Pour a bit of the reserved sauce on the bottom of the baking dish. Then, add a layer of corn tortillas followed by a layer of the white rice mixture. Add a layer of chicken followed by a layer of Monterey jack cheese. Repeat the layering process in the same order starting with tortillas and finish it off with a final layer of tortillas and the remaining shredded cheese.
Step 10: Bake
Bake the casserole uncovered for 30 minutes or until the cheese is hot and bubbly. Enjoy!
Try This Green Chile Chicken Enchilada Casserole Today
This enchilada casserole is absolutely loaded with delicious flavors that will satisfy any Tex-Mex lover. It makes enough to feed and army, and it’s the perfect addition to any potluck or party. Basically, there’s never a wrong time to make it. My family has been in love with it since the first time I made it, and if you give it a try, I know your family will fall in love with it, too!
More Delicious Enchilada Recipes You’ll Enjoy
Cheesy Ground Beef Enchiladas – These delicious enchiladas are made with deliciously seasoned ground beef, enchilada sauce, plenty of cheese, wrapped in flour tortillas and baked until the cheese is hot and bubbly.
Pulled Pork Enchiladas – These hearty and delicious enchiladas are made with leftover pulled pork. two types of cheese, fried onion strings, barbecue sauce wrapped in flour tortillas, topped with enchilada sauce and more cheese, and baked until hot and melty.
Shredded Beef Enchiladas – This enchilada recipe is made with leftover roast. It makes such a quick and easy dinner recipe that the whole family will enjoy. They are so flavorful and delicious.
And, here are some Easy Beef and Bean Enchiladas from Deliciously Seasoned you might enjoy as well.
Green Chile Chicken Enchilada Casserole
Ingredients
- 3 boneless skinless chicken breasts, shredded
- 1 medium onion, chopped
- 3 cloves garlic
- 2 tablespoon butter
- 1 tablespoon Cholula® green pepper hot sauce
- 16 ounce heavy cream
- 1 tablespoon tomato chicken bouillon
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 2 cups cooked white rice
- ½ cup sour cream
- 4 cups Monterey jack cheese
- 18 corn tortillas
For the Green Chile Sauce
- 1 cup chicken broth
- 2 jalapenos, roasted, stem and seeds removed
- 1 bunch fresh cilantro
- 10 ounce whole green chilies, drained
Instructions
- Preheat oven to 350° and lightly spray a 13 x 9 deep baking dish with non-stick cooking spray.
- Boil chicken in a large pot of water. Drain, shred and return to the pan (can use rotisserie chicken).
For the Green Chile Sauce
- Using tongs, roast jalapenos over a medium flame until skin is blistery.
- Wrap jalapenos in aluminum foil for 10 minutes. Once cool enough to handle, cut off stems and remove seeds.
- In a Vitamix or blender, puree roasted jalapenos, cilantro, whole green chilies, and chicken broth.
For the Chicken Filling
- In a large skillet, melt butter over medium heat.
- Add onions and sauté until tender and translucent, then add garlic and continue cooking for another minute or two.
- Add the Cholula green hot sauce and heavy cream to the skillet, stir to combine.
- Next, sprinkle bouillon, Slap Ya mama seasoning, black pepper and cumin. Stir.
- Pour the jalapeno green chile sauce into the skillet and cook over low heat.
- Reduce it down, about 10 minutes, stirring constantly until the sauce starts to thicken up (remove 1 ½ cups of sauce and set aside).
- Add shredded chicken to skillet, stir to combine.
- In a medium bowl, mix cooked rice with sour cream. Set aside.
Assemble the Enchilada Casserole
- Pour a little reserved sauce on the bottom of the prepared baking dish.
- Add a layer of corn tortillas, followed by a layer of white rice mixed with the sour cream.
- Next, add a layer of chicken mixture, layer of Monterey jack cheese, then repeat the layering process again with tortillas, rice, chicken mixture, shredded cheese. Top with corn tortillas, the remaining sauce and the remaining shredded cheese.
- Bake uncovered for 30 minutes or until the cheese is hot and bubbly.
Notes
Nutrition
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Excellent! I didn’t have the hot sauce called for in the recipe. But, I made it exactly as written. Family loved it!
Served it with fresh pico de gallo.
Hi Lillie, I’m so glad you and your family enjoyed this recipe. Thank you so much for sharing! :)
Where do I find d slap yo mama seasoning and tomato chicken bouillon?
Hi Alison, I am able to find both at my local grocery store. I know you can also order them from Amazon too. :)
Though rice is not a traditional ingredient in enchiladas. It’s actually not bad being included with the rest of the yumminess
Thank you so much Velda! It is definitely a delicious addition. I hope you enjoy these enchiladas. :)