Green Chile Enchilada Casserole Recipe

Name: Green Chile Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) can green enchilada sauce (preferably Hatch); 6 (6 inch) corn tortillas; 1 1/4 cups cooked chicken breasts, shredded; 1/2 cup bell pepper, chopped; 1/2 cup onion, chopped; 1/2 cup frozen corn; 3 garlic cloves, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons fat free sour cream (to taste); 1 cup reduced-fat cheddar cheese

Servings: persons

1 (14 ounce) can green enchilada sauce (preferably Hatch)
6 (6 inch) corn tortillas
1 1/4 cups cooked chicken breasts, shredded
1/2 cup bell pepper, chopped
1/2 cup onion, chopped
1/2 cup frozen corn
3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons fat free sour cream (to taste)
1 cup reduced-fat cheddar cheese

1
Preheat oven to 350.
2
In a non-stick skillet coated with cooking spray saute onions, garlic, bell pepper, and corn until tender.
3
Remove from heat.
4
Stir in chicken, salt, and pepper, then add 1/2 c of enchilada sauce. Mix well.
5
Spread 1/4 c enchilada sauce on the bottom of an 11x7 inch pan.
6
Spread 4 tortillas with sour cream, then place in pan. Pour half the chicken mixture on top.
7
Add 1/4 cheese and top with two tortillas.
8
Pour 1/4 c enchilada sauce over tortillas, then cover with remaining chicken mixture and 1/4 c cheese.
9
Spread 1 T of sour cream on two tortillas, then place them CREAM SIDE DOWN on top of casserole. You will want to layer them crossways from the two tortillas below (trust me, this works).
10
Spread 1/4 c enchilada sauce on top of tortillas, then sprinkle with remaining 1/2 c cheese.
11
Bake at 350 for 20-25 minutes or until cheese is bubbly.

540

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (14 ounce) can green enchilada sauce (preferably Hatch), 6 (6 inch) corn tortillas, 1 1/4 cups cooked chicken breasts, shredded, 1/2 cup bell pepper, chopped, and more.

Yes, Green Chile Enchilada Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Chile Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions