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This Green Chile Chicken Enchilada Casserole is a quick and easy dish that brings comfort to your table in just 30 minutes. Bursting with creamy, cheesy goodness and a hint of spice, it’s a family favorite from my first cookbook, 30-Minute One-Pot Meals. Perfect for busy weeknights, it’s a no-fuss recipe that everyone will love.
30 Minute Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole is one of those recipes that quickly became a favorite in my kitchen. It’s a dish that combines the best of creamy, cheesy goodness with a subtle kick from the green chiles. I love how it all comes together in just 30 minutes, making it perfect for those busy weeknights when you need something comforting and delicious on the table fast.
From my first cookbook, 30-Minute One-Pot Meals, this recipe has consistently been a hit both on the blog and in homes everywhere. The simplicity of tossing everything in a single dish means less cleanup and more time to enjoy with family. With the melty Monterey Jack cheese and tender chicken wrapped in soft tortillas, each bite is a little piece of heaven.
I’ve tried to make these enchiladas as simple as possible. Many times I will list cooked chicken breast in my recipes, and what I usually do for this is buy a roast chicken from the grocery store, use the chicken breast in the recipe I’m making and have the rest of the chicken with a salad for another meal. This way you don’t waste anything.
Ingredients You’ll Need
- Chicken – Chicken breast that’s been cooked. Shred it up for this casserole. Easiest thing to do is buy a rotisserie chicken and shred it up.
- Enchilada sauce – We’re using green enchilada sauce today, so pick up a jar of it the next time you’re at the store.
- Green chiles – We’re using 1 small can of green chiles all chopped up. If you have trouble finding some I’ll include a section detailing substitutes below.
- Cheese – Monterey Jack cheese for a melty ooey gooey texture with a bit of heat.
- Sour cream – This is a rich, tangy, and creamy component of our filling. This can be substituted with Greek yogurt.
- Greens – Green onion and cilantro all chopped up fine.
- Tomatoes – Chopped up fine to be sprinkled over top, fresh.
First, preheat your oven to 425℉. Next, mix the cooked, shredded chicken with 8 oz of green chile enchilada sauce, chopped green chiles, and half of the Monterey Jack cheese. In another bowl, stir together the remaining enchilada sauce and the sour cream.
Now, take each tortilla and top it with a couple of tablespoons of the chicken mixture. Roll them up and place them seam-side down in a 9×13-inch baking dish that already has half of the sauce spread in the bottom. Continue this step until all tortillas are filled and snugly arranged in the dish.
Pour the remaining sauce mixture over the top of the rolled tortillas. Then, sprinkle the rest of the Monterey Jack cheese evenly over the entire dish.
Place the casserole in the oven and bake for 25 minutes. The cheese should be melted and bubbly, creating a deliciously golden topping. Finally, take the dish out of the oven and let it cool slightly. Top with chopped cilantro, green onions, and tomatoes for a fresh finish.
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and store it in the refrigerator for up to 24 hours. When you’re ready to bake, just add a few extra minutes to the baking time if needed.
Can’t find green chiles?
No worries! If you can’t find green chiles, you can use roasted poblanos, jalapeños, or even canned diced tomatoes with green chiles (like Rotel) as a substitute. Adjust the amount based on your spice preference.
What if I can’t find green chile enchilada sauce?
If you can’t find green chile enchilada sauce, you can use red enchilada sauce as a substitute. The flavor will be slightly different, but it will still be delicious.
Flour or corn tortillas?
Both work great! Flour tortillas are softer and easier to roll, while corn tortillas add a traditional flavor and texture. Choose whichever you prefer or have on hand. Some people have mentioned that flour tortillas turn out a bit soggier than corn tortillas, but I thought it was just fine.
Expert Tips
- Shred the chicken finely: This helps the filling mix evenly and roll up smoothly in the tortillas.
- Warm the tortillas: Briefly warming the tortillas in the microwave or on a skillet makes them more pliable and easier to roll without tearing.
- Drain the green chiles well: This prevents excess moisture from making the casserole soggy.
- Use freshly shredded cheese: Freshly shredded cheese melts better and creates a creamier texture than pre-shredded cheese.
- Cover with foil if browning too quickly: If the cheese starts to brown too fast, cover the casserole with foil halfway through baking to ensure even cooking.
Leftovers
Store in an airtight container in the fridge for 3 – 4 days. If freezing, store this dish in a freezer bag with the air pressed out. Thaw overnight in the fridge and reheat in the oven when completely thawed. This dish will last up to 3 months in the freezer.
More Enchilada Recipes
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Quick and Easy Green Chile Chicken Enchilada Casserole
This Green Chile Chicken Enchilada Casserole can be on your dinner table in 30 minutes all in one pot! It doesn’t get any easier than these chicken enchiladas, they’re creamy, cheesy and perfect!
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Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
InstructionsÂ
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Preheat the oven to 425℉.
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Mix the chicken with 8 oz of the green chile enchilada sauce, the green chiles and half of the Monterey Jack cheese.
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In another bowl, stir together the remaining enchilada sauce and the sour cream. Pour half of the sauce into a 9×13 inch baking dish.
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Take a tortilla, top with a couple of tablespoons of the chicken mixture, then roll it up and place over the sauce in the baking dish. Continue with all the tortillas until they are all filled and rolled.
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Pour the remaining sauce over the top of the tortillas, then sprinkle the remaining cheese evenly over the top.
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Place the dish in the oven and bake for 25 minutes.
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Top with chopped cilantro, green onions, and tomatoes before serving.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Substitute green enchilada sauce with red enchilada sauce if preferred.
- Warm the tortillas in the microwave for 30 seconds to make them easier to roll.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 350℉ for 15-20 minutes or until heated through.
Nutrition Information
Serving: 1enchiladaCalories: 319kcal (16%)Carbohydrates: 22g (7%)Protein: 18g (36%)Fat: 18g (28%)Saturated Fat: 10g (63%)Cholesterol: 60mg (20%)Sodium: 872mg (38%)Potassium: 250mg (7%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 875IU (18%)Vitamin C: 5mg (6%)Calcium: 316mg (32%)Iron: 2mg (11%)
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
