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 (10 ounce) can Rotel tomatoes & chilies; 2 plum tomatoes (or additional canned); 12 corn tortillas (or more if you have them....); 1 (14 ounce) can green enchilada sauce; 1 (16 ounce) jar salsa (more green chile or regular red); 2 ½ cups chicken (cooked or raw); 1 teaspoon cumin; 1 teaspoon coriander; ½ teaspoon chipotle chili seasoning; ½ teaspoon adobo seasoning, spice; 1 (8 ounce) package low-fat cheese (Mexican or Monterrey Jack); 1 cup onion, chopped; 1 poblano pepper, seeded and chopped; 1 jalapeno, seeded and chopped (leave seeds in if you like it hotter); 1 (4 ounce) can green chilies (or larger!)

Servings: persons

1 (10 ounce) can Rotel tomatoes & chilies
2 plum tomatoes (or additional canned)
12 corn tortillas (or more if you have them....)
1 (14 ounce) can green enchilada sauce
1 (16 ounce) jar salsa (more green chile or regular red)
2 ½ cups chicken (cooked or raw)
1 teaspoon cumin
1 teaspoon coriander
½ teaspoon chipotle chili seasoning
½ teaspoon adobo seasoning, spice
1 (8 ounce) package low-fat cheese (Mexican or Monterrey Jack)
1 cup onion, chopped
1 poblano pepper, seeded and chopped
1 jalapeno, seeded and chopped (leave seeds in if you like it hotter)
1 (4 ounce) can green chilies (or larger!)

1
Saute onions and peppers in a smidge of oil till soft.
2
Saute raw chicken with the onion and peppers if using.
3
(Drain extra oil / juice if chicken was raw).
4
Add spices and cook for a minute or two.
5
If using cooked chicken, add it now to warm only after the onions are soft.
6
Put 1/2 the green enchilada sauce into the bottom of a 9X12 pan.
7
Layer 1/3 ripped corn tortillas on the bottom of the pan.
8
Add the rest of the enchilada sauce, tomatoes, green chiles to chicken mixture and cook till warm.
9
Add 1/2 the cheese to the mixture and take it off the heat and mix.
10
Layer 1/2 of the chicken mixture and then top with ripped tortillas - Twice.
11
Top the casserole with the jar of salsa and top with the balance of the cheese.
12
Cook at 350 until warm -- approximately 15 - 20 minutes.

656

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 (10 ounce) can Rotel tomatoes & chilies, 2 plum tomatoes (or additional canned), 12 corn tortillas (or more if you have them....), 1 (14 ounce) can green enchilada sauce, and more.

Yes, Green Chile Enchilada Casserole falls under the Soups & Stews 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