Green Chili Chicken Enchilada Casserole Recipe

Name: Green Chili Chicken Enchilada Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Shredded Rotisserie Chicken; 1 cup Sour Cream (I Used Low-fat); 2 cans (15 Oz. Size) Green Chile Enchilada Sauce (1 Can Will Be Used With The Chicken, The Other Can Will Be Used With The Tortillas); 1/2 cups Sliced Green Onions, Some Of The Stem Included; 1 can (4 Oz. Can) Diced Green Chiles; 2 teaspoons Cumin; 1/2 teaspoons Salt; 1/4 teaspoons Chipotle Chili Powder; 1/4 teaspoons Ground Black Pepper; 12 whole 6-inch Corn Tortillas, Yellow Or White; 4 cups To 6 Cups Shredded Cheddar-jack Cheese; Finely Chopped Cilantro, For Garnish

Servings: persons

4 cups Shredded Rotisserie Chicken
1 cup Sour Cream (I Used Low-fat)
2 cans (15 Oz. Size) Green Chile Enchilada Sauce (1 Can Will Be Used With The Chicken, The Other Can Will Be Used With The Tortillas)
1/2 cups Sliced Green Onions, Some Of The Stem Included
1 can (4 Oz. Can) Diced Green Chiles
2 teaspoons Cumin
1/2 teaspoons Salt
1/4 teaspoons Chipotle Chili Powder
1/4 teaspoons Ground Black Pepper
12 whole 6-inch Corn Tortillas, Yellow Or White
4 cups To 6 Cups Shredded Cheddar-jack Cheese
Finely Chopped Cilantro, For Garnish

1
Preheat oven to 350 degrees F. Spray 9 x9 baking dish with cooking spray.
2
Set aside.
3
In a large mixing bowl, mix together the shredded chicken, sour cream, 1 can enchilada sauce, green onions, green chiles, cumin, salt, chipotle chile powder, and black pepper.
4
Set aside.
5
Pour remaining can of enchilada sauce in a pie plate.
6
Separate the tortillas into three stacks of four.
7
Tear corn tortillas in half, keeping them in their separate piles.
8
Dip each tortilla from stack #1 in the enchilada sauce, then place on the bottom of the baking dish.
9
You may have to tear some of the enchiladas into fourths to make them fit better in the dish.
10
Spread 1/3 of the chicken mixture over the tortillas.
11
Sprinkle 1-2 cups cheese over the chicken mixture.
12
Repeat the layering process of tortillas, chicken mixture, and cheese twice more, ending with cheese.
13
Bake, uncovered, in a 350 degrees F oven for 1 hour.
14
Remove from oven and allow to sit for 10 minutes before serving.
15
Sprinkle with finely chopped cilantro.

1246

kcal

Calories

Fat

Carbs

114

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 12 ingredients. The key ingredients include: 4 cups Shredded Rotisserie Chicken, 1 cup Sour Cream (I Used Low-fat), 2 cans (15 Oz. Size) Green Chile Enchilada Sauce (1 Can Will Be Used With The Chicken, The Other Can Will Be Used With The Tortillas), 1/2 cups Sliced Green Onions, Some Of The Stem Included, and more.

Yes, Green Chili Chicken 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 Chili Chicken Enchilada Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions