This post may include affiliate links. Thank you for your support.

Cheesy, saucy, and stacked sky-high with irresistible flavor, this green chili chicken enchilada casserole is the delicious, fuss-free dinner your weeknights have been begging for. Imagine layers of tender shredded chicken, roasted green chiles, bright verde salsa, two types of cheeses, and soft corn tortillas all baked together until beautifully bubbly and golden. It’s everything you love about enchiladas—without the rolling. Just stack, bake, and devour!

“Gimme!! Enchiladas are a favourite – and we loved this stacked and baked version!”

– KATHERINE
Overhead photo of green chili chicken enchilada casserole in a white baking dish.

Update: This recipe was originally published in January 2017. I made edits to the article below to include more information about making this green enchilada casserole with chicken at home. 

Hi, friends! Do love the deliciously bold flavor of green chile enchiladas, but NOT the fuss of stuffing and rolling each tortilla? Well then, this enchilada chicken casserole is about to become your new weeknight hero:

Table of Contents

About this green chili chicken enchilada casserole

Think of this chicken green chile enchilada casserole as a layered, stacked version of classic enchiladas verdes, similar to a savory Mexican lasagna. They deliver ALL the traditional flavors, WITHOUT all the extra work. Instead of filling and rolling individual tortillas, you’ll assemble everything in simple layers and bake until bubbly. 

Imagine: gooey cheeses bubbling over layers of tender shredded chicken, bright salsa verde, mildly-spicy roasted green chiles, and soft corn tortillas. Creamy, slightly tangy, beautifully bold, these stacked enchiladas deliver cozy flavors with minimal effort—think 10 minutes of prep, 8 basic ingredients, and one pan type of easy. 

Perfect for weeknight wins, taco Tuesday upgrades, Cinco de Mayo celebrations, and casual gatherings where you want raving culinary reviews, this green chili chicken enchilada casserole is a guaranteed crowd-pleaser you’ll turn to again and again. 

Why you’ll love this recipe!

TL;DR? This gorgeous and deeply satisfying stacked green chili chicken enchilada casserole is:

  • Perfectly Bright, Tangy, and Bold Flavor. Roasted green chiles lend a subtly smoky depth, chicken brings a mild savoriness, salsa verde provides brightness and a gentle heat, while sour cream lends a luxurious creaminess, a duo of cheeses lend rich cheesiness, and soft corn tortillas bring it all together.
  • Layered Texture Perfection. Each bite includes soft corn tortillas soaked in green sauce, tender chicken, creamy filling, and golden, bubbly cheesy. It’s ultra cozy and hearty, without being overly heavy.
  • Quick and Super Easy to Make.This casserole skips the traditional hassle of filling and rolling, which saves a ton of time and effort. Simply stak, bake, and enjoy.
  • Made With Just 8 Basic Pantry Ingredients. A short ingredient list is just what the culinary doctor orders for busy weeknights. Think: canned chiles, rotisserie chicken, jar of salsa, and bag of tortillas.
  • Crowd-Pleasing and Customizable Recipe. Turn them into vegetarian stacked cheese enchiladas, use pulled pork instead of chicken, swap in red enchilada sauce, or try different cheeses and toppings to match your mood or palate. Regardless, this casserole works well for picky eaters, can be made ahead of time, and easily doubles if feeding a crowd.  

Looking for more quick and deliciously easy Mexican dinner recipes? Check out this Mexican Rice with Ground Beef next.

Overhead photo of shredded, cooked chicken, green chiles, salsa verde, sour cream, shredded cheese, and corn tortillas neatly arranged on a kitchen counter.

Ingredients in green enchilada casserole with chicken

This recipe for stacked green chili enchiladas requires less than 10 ingredients. Here’s what you’ll need:

  • Cooked Chicken. Rotisserie chicken, leftover chicken, or those packs of cooked and chopped chicken breasts all work here. And you can chop or shred the chicken, depending upon your preferences. 
  • Green Verde Salsa. The backbone of this green enchilada casserole. I prefer this Mexican salsa verde recipe for deeply satisfying flavor, but a quality store-bought works too. Swap: Green enchilada sauce works too.
  • Red Onion. I love the color and savory flavor red onion bring to the enchiladas party. Swap: Yellow, sweet, or white onions work too.
  • Can Diced Hatch Green Chiles. Add tons of smoky, authentic flavor without any fuss. 
  • Sour Cream. Creates a creamy, luscious filling. Be sure to use full-fat for the best flavor. Swap: If you’re looking for something a little lighter, full-fat Greek yogurt will work.
  • Mexican Queso Oaxaca. This mild white melting cheese, also known as queso quesillo, is like a mix between Monterey Jack and stringy mozzarella. Swap: Block-style mozzarella, freshly shredded.
  • Monterey Jack Cheese. Creamy, mild, and perfectly melty, Monterey Jack will forever be one of my favorite cheeses. Swap: Another mild, melty cheese variety, such as pepper jack cheese, a Mexican blend, or even havarti, or gouda. 
  • Corn Tortillas. White corn tortillas will add authentic chew and flavor. I recommend lightly toasting them to prevent sogginess. But, whatever you do, don’t swap in flour tortillas as they have a tendency to get soggy and gummy when coated in sauce. 

Recipe variations

There are plenty of ways for you to tailor this chicken green chile enchilada casserole recipe to suit your taste and needs:

  • Spicy Verde Version: Add diced jalapeño peppers and/or a pinch of cayenne pepper for an extra kick of heat. And consider pickling jalapeños as a garnish to lend extra spice.
  • Creamy Suiza Style: Add  ½ cup of heavy cream to the green sauce for a creamier twist.
  • Gluten-Free Twist: Be sure to use certified gluten-free corn tortillas and double check to ensure your salsa verde is free from gluten as well.
  • Beef, Pork, or Turkey Swap: Nix the chicken and swap in shredded Mexican beef, pulled pork, or cooked ground turkey.
  • Vegetarian Style: Omit the chicken and use sautéed mushrooms, cooked black beans, and spinach for a hearty veggie-packed green chili enchiladas casserole.
Overhead photo of a green enchilada casserole with chicken garnished with pico de gallo, avocado slices, and a dollop of sour cream.

Professional chef expert tips for perfect results every time!

As a professionally trained and restaurant-experienced chef, here are my top secrets for success:

  • Freshly Shred Cheese. While those bags of pre-shredded cheese sure are convenient, they also contain anti-caking agents and preservatives that prevent the cheese from fully melting. For a casserole with the perfect cheese-pull, you’ll need to purchase blocks of cheese and grate them yourself. 
  • Warm the Tortillas. To prevent cracking and for the best soft texture, quickly heat the tortillas in a dry skillet or wrapped in a damp paper towel in the microwave. 
  • Cut the Tortillas, if Necessary. You can stack the tortillas in the casserole dish however you like. However, I’ve found that cutting some of the tortillas into fourths (for the corners of the pan) and halves for the sides of the pan works best. (Please see the step-by-step video for reference on how I did it.)
  • Let Casserole Rest. After baking, be sure to let the green enchilada casserole rest for at least 10 to 15 minutes so the layers set, the flavors meld, and slicing is cleaner.
  • Garnish Before Serving. Remember, you eat with your eyes first. A flurry of fresh chopped cilantro, scattering of fresh pico, and dollop of sour cream will take this chicken enchilada dish from good to great.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What’s a green chili enchiladas casserole?

Essentially, a chicken enchilada casserole is the irresistibly cozy, oven-baked cousin of traditional enchiladas—imagine: layered, luscious, and bubbling with creamy, cheesy goodness.

Inspired by iconic Enchiladas Suizas, this dish traces its roots to Sanborns in Mexico City. The name “suizas,” meaning “Swiss,” nods to the luxurious addition of dairy—typically a velvety cream or béchamel-style white sauce enriched with melted cheese. Think tender tortillas bathed in vibrant green chile sauce, swirled with cream, and finished under heat until perfectly golden and bubbling.

How is it different from classic enchiladas?

Traditional enchiladas are individually rolled corn tortillas wrapped around a savory filling, then sauced and baked.

A green enchilada casserole, on the other hand, transforms those same delicious components—soft corn tortillas, juicy shredded chicken, roasted green chiles, tangy salsa verde, and creamy sauce—into a beautifully layered bake.

Takeaway: Enchilada casserole is everything you love about green Chile chicken enchiladas—just easier, since instead of rolling, you stack.

What’s the best cheese to use?

I personally like a creamy and mild cheese here, so I typically use Monterey Jack and Queso Oaxaca. However, other good options include Asadero cheese, cheddar cheese, mozzarella, or Havarti cheese.

How do I shred chicken easily?

I personally like to just use two forks to gently pull the meat apart for the juiciest results. However, you can use a stand mixer with the paddle attachment on low to save time—just note is done make for slightly drier chicken.

Can I use flour tortillas?

You absolutely can. However, please note that corn tortillas offer a more authentic flavor and they hold up better to sauce. Unfortunately, flour tortillas will soften much faster.

What if I don’t have salsa verde?

I like to make my own by roasting and blending tomatillos with chiles, garlic, cilantro, and onions. But, you can also simply swap it green enchilada sauce if you prefer. 

What’s the difference between verde and regular enchilada sauce?

Verde sauce (or salsa verde) is made with green chiles and tomatillos, giving it a tangy, fresh, mildly spicy flavor and green color. While red enchilada sauce, on the other hand, is savory, slightly earthy, with a mild-to-hot spicy flavor and red color.

How spicy is this recipe?

Truthfully, that depends upon your palate. However, I personally think this stacked enchilada casserole with chicken is mild to slightly medium in heat. But, you can control the heat by using mild salsa verde or hot salsa verde.

Can I make this green chile chicken enchilada recipe ahead of time? 

Yes, you sure can. You’ve actually got a few choices if you want to meal prep:

  • Fridge Meal Prep: Assemble the enchiladas casserole up to 24 hours in advance, cover tightly, and refrigerate. Then bake according to the recipe instructions, adding 5-10 minutes to the baking time.
  • Freezer Meal Prep: Prep and layer the chicken enchilada casserole, double wrap tightly, and freeze before baking for up to 1 month.
Angled photo showcasing inside layers of a homemade green chile chicken enchilada.

Serving this chicken green chile enchilada casserole

This deliciously gooey and cheesy green chile chicken enchiladas casserole recipe is a great meal all on its own. However, of course it also plays well with other Tex-Mex favorites:

Unique serving suggestions

  • Breakfast Twist: Reheat leftovers, then top with fried eggs and a drizzle of sriracha hot sauce for a bold start to your day. 
  • Deconstructed Dip: Serve the green chile enchilada casserole with crushed tortilla chips and warm chili con queso or guacamole on the side for dip-like fun.
  • Bowl Style: Dish it up over a bed of cauliflower rice or broccoli rice for a veggie-packed bowl. 
  • Side of Slaw: Pair the casserole with a crisp Mexican cole slaw for refreshing contrast and lovely crunch.

Storing leftovers

  • Meal Prep Instructions: You can layer and stack this chicken enchilada recipe up to 3 days before baking or store in the freezer for up to a month. can be covered and refrigerated for up to 3 days before baking, or frozen for up to a month. And, when ready to serve, allow to defrost overnight in the fridge, then bake according to the recipe instructions, adding about 10-12 minutes of bake time.
  • Refrigerator Storage: Allow any leftover green chili chicken enchilada casserole to cool completely to room temperature. Then, cover tightly with plastic wrap and store in the fridge for up to 4 to 5 days.
  • Freezing Instructions: Let the baked enchiladas cool completely and divide into smaller portions. Then, store in airtight, freezer-safe containers in the freezer for up to 1 to 2 months. And, be sure to thaw overnight in the fridge before reheating.
  • Reheating Instructions: Reheat in a 350°F, covered, for about 20 to 25 minutes, or until warm throughout. Alternatively, you can warm individual portions in 1-minute bursts in the microwave. But, please note, approximate times will depend upon the amount you’re reheating. 
Close-up photo of the melty cheese and Mexican garnishes on a chicken green chile enchilada casserole.

This green enchilada casserole with chicken is everything you could love about comfort food. It’s creamy, cheesy, and deliciously layered with vibrant Mexican green chile flavor. Between the easy prep and comforting taste, it’s a dependable recipe I hope you’ll come back to again and again.

I hope you give it a try! But, don’t forget to come back and leave a comment below. I truly love cheering you on in the kitchen.

Until next time, cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More Mexican chicken casserole dinners!

If you love this easy Mexican enchilada bake, try one of these delicious south-of-the-boarder recipes next!

Overhead photo of a green enchilada casserole with chicken garnished with pico de gallo, avocado slices, and a dollop of sour cream.

Green Chili Chicken Enchilada Casserole

5 from 5 votes
Author: Cheyanne Holzworth
Total Time: 40 minutes
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 6 servings
Print Recipe Pin Recipe
Cheesy, saucy, and stacked sky-high with irresistible flavor, this green chili chicken enchilada casserole is the delicious, fuss-free dinner your weeknights have been begging for. Imagine layers of tender shredded chicken, roasted green chiles, bright verde salsa, two types of cheeses, and soft corn tortillas all baked together until beautifully bubbly and golden. It's everything you love about enchiladas—without the rolling. Just stack, bake, and devour!

Equipment

  • 1 9×9-inch Casserole Dish

Ingredients 

  • 12 whole 6-inch Corn Tortillas – Warmed (SEE NOTES)
  • 4 Cups Salsa Verde (SEE NOTES)
  • 2 ½ Cups Cooked Chicken – shredded or chopped (SEE NOTES)
  • 1/3 Cup Red Onion – finely chopped
  • 1 (4 ounce) Can Chopped Green Chiles – drained
  • ¾ Cup Sour Cream – plus more for garnish
  • 1 ¼ heaping Cup Mexican Queso Oaxaca – shredded (substitute: mozzarella)
  • 1 ¼ heaping Cup Monterey Jack Cheese – shredded
  • To Taste Salt and Pepper
  • Optional Garnishes: Pico de Gallo Lime Wedges, Sliced Avocado or Guacamole, Green Onion

Instructions

  • Preheat Oven and Prep Casserole Pan: Arrange the oven rack to the center position and then preheat the oven to 375 degrees F. 
    Spray a 9-inch baking dish with non-stick cooking spray.
  • Start Enchilada Casserole: Spread ½ cup of the salsa verde into the bottom of the prepared baking dish.
    Cut 1 tortilla in ¼ and place them in the corners of the pan.
    Cut 2 tortillas in half and place the tortilla halves in the sides of the pan.
    Finally, layer the last tortilla in the middle.
    Overhead photo of salsa verde and halved corn tortillas stacked into a casserole dish.
  • Stack and Layer with the Good Stuff: Top with half of the chicken, half of the red onion, half of the chiles, half of the sour cream, one third of the remaining salsa and one third of the cheeses.
    Then, repeat that layer completely.
    Finish the enchilada casserole with a final layer of the remaining tortillas, remaining salsa verde, and remaining cheese.
    Overhead photo of salsa and corn tortillas layered with green chiles, chicken, red onions, and cheese in a casserole dish.
  • Bake Chicken Green Chile Enchilada Casserole: Transfer to the oven and bake until sauce is bubbling and cheese is melted, about 25-35.
    Overhead action photo of two hands moving a chicken Chile enchilada casserole from the kitchen counter to a preheated oven.
  • Let Cool Slightly, then Garnish: Remove the casserole from the oven and place on a wire cooling rack. Allow the enchiladas to cool slightly (3-5 minutes) before topping with optional garnishes, such as pico, cilantro, avocado, and sour cream.
    Overhead photo of an enchilada chicken casserole cooling on a kitchen counter.
  • Serve Green Chili Chicken Enchilada Casserole: Cut the casserole into 6 to 8 individual portions and enjoy immediately.
    Straight-on action photo of a spatula lifting an individual slice of green chili chicken enchilada casserole from a baking dish.

Video

[adthrive-in-post-video-player video-id=”rJIYVfYb” upload-date=”2018-02-20T19:40:03+00:00″ name=”Green Chili Chicken Enchilada Casserole” description=”Cheesy, saucy, and stacked sky-high with irresistible flavor, this green chili chicken enchilada casserole is the delicious, fuss-free dinner your weeknights have been begging for. Imagine layers of tender shredded chicken, roasted green chiles, bright verde salsa, two types of cheeses, and soft corn tortillas all baked together until beautifully bubbly and golden. It’s everything you love about enchiladas—without the rolling. Just stack, bake, and devour!” player-type=”default” override-embed=”default”]

Notes

  • Salsa: You can either use store bought or homemade salsa verde.  If using store bought, look for a quality brand you trust, because some of the (cheaper) varieties are quite salty.
  • Chicken: You can either shred or chop the cooked chicken depending of your preference.  And, you can either cook your own chicken, purchase a rotisserie or buy those packs of chopped, cooked chicken breast.  As long as you have about 2 ½ cups of cooked chicken, it doesn’t really matter what route you take, just make or buy what you like.
  • Cheese: I always recommend buying the blocks of cheese and shredding them yourself.  The pre-shredded stuff has preservatives which make the flavor (and texture) sub-par.
  • Tortillas: You will need to warm the tortillas a bit before stacking.  It’s easiest to do this in the microwave:
    • Warming tortillas in the microwave: Place half (6 each) of the tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave the tortillas in 30-second bursts until warmed throughout. Repeat with remaining tortillas.
    • However, you can use the oven if you prefer: Wrap half of the tortillas in aluminum foil and repeat with remaining tortillas. Place in a 350 degree F oven for 15-18 minutes, or until warmed through.
  • Stacking chicken enchiladas: You can stack the tortillas in the casserole dish however you like, but I found cutting some of them into ¼’ths (for the corners of the pan) and ½’s for the sides of the pan works best.  (See the video for reference on how I did it!)
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 216kcal    Carbohydrates: 13g    Protein: 19g    Fat: 8g    Saturated Fat: 3g    Polyunsaturated Fat: 1g    Monounsaturated Fat: 2g    Trans Fat: 0.002g    Cholesterol: 60mg    Sodium: 1155mg    Potassium: 533mg    Fiber: 0.3g    Sugar: 10g    Vitamin A: 1052IU    Vitamin C: 7mg    Calcium: 56mg    Iron: 1mg
Course: entree, Main Course
Cuisine: Mexican

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Please do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.