Chicken Enchilada Casserole with Green Sauce is the ultimate comfort food that brings all the bold, zesty, and cheesy flavors of classic Mexican enchiladas—without the hassle of rolling each tortilla. This layered casserole features juicy shredded chicken, corn tortillas, tangy green enchilada sauce, melted cheese, and fragrant spices baked to bubbling perfection.

Unlike traditional enchiladas, this version is simple, hearty, and family-friendly, making it ideal for busy weeknights or gatherings. It’s essentially a Mexican-style lasagna, with layers of tortillas instead of pasta and enchilada sauce instead of tomato sauce. The end result? A warm, cheesy, and flavorful casserole that’s sure to satisfy everyone at the table.

Why I Love This Recipe

I absolutely love this Chicken Enchilada Casserole because it delivers restaurant-quality flavor with minimal effort. The combination of shredded chicken, creamy cheese, and tangy green enchilada sauce creates a delicious balance of spice, texture, and richness.

Unlike traditional enchiladas, you don’t have to spend time rolling each tortilla—just layer everything and bake. It’s a crowd-pleaser that reheats beautifully, making it perfect for meal prep or entertaining. Plus, the aroma that fills your kitchen while it bakes is simply irresistible.

Why It’s a Must-Try Dish

This casserole is a must-try for anyone who loves Mexican cuisine but wants a time-saving and family-friendly version of enchiladas. It’s warm, comforting, and bursting with bold flavors—perfect for cozy dinners or potlucks.

It’s also high in protein, customizable, and easy to adjust for spice levels or dietary preferences (you can make it gluten-free, low-carb, or vegetarian). The gooey layers of cheese and tender chicken soaked in zesty sauce make every bite heavenly.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Servings and Nutritional Info

• Servings: 6
• Calories: ~450 kcal per serving

Course and Cuisine

• Course: Main Course
• Cuisine: Mexican / Tex-Mex

Ingredients

For the Casserole:

• 2 cups cooked and shredded chicken breast (rotisserie works great)
• 2 cups green enchilada sauce (store-bought or homemade)
• 10–12 small corn tortillas (cut in halves or quarters)
• 1 ½ cups shredded Monterey Jack cheese (or a mix of cheddar and mozzarella)
• 1 cup sour cream (or Greek yogurt for a lighter version)
• ½ cup chopped onion
• ½ teaspoon ground cumin
• ½ teaspoon chili powder
• ½ teaspoon garlic powder
• Salt and pepper to taste
• 1 tablespoon olive oil

For Topping and Garnish:

• Fresh cilantro, chopped
• Sliced jalapeños (optional)
• Diced avocado or guacamole
• Lime wedges

Step-by-Step Preparation Method

Step 1: Preheat the Oven

• Preheat your oven to 375°F (190°C).
• Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.

Step 2: Prepare the Chicken Filling

• In a skillet, heat olive oil over medium heat.
• Add the chopped onion and sauté for 2–3 minutes until translucent.
• Add shredded chicken, cumin, chili powder, garlic powder, salt, and pepper.
• Stir to combine, then pour in ½ cup of the green enchilada sauce to moisten the chicken.
• Mix well and remove from heat.

Step 3: Assemble the Casserole

• Pour a thin layer of green enchilada sauce (about ¼ cup) at the bottom of the baking dish.
• Layer half of the tortillas over the sauce, overlapping slightly.
• Spread half of the chicken mixture over the tortillas.
• Add a few spoonfuls of sour cream and spread gently.
• Sprinkle with ½ of the shredded cheese.
• Repeat the layers (sauce, tortillas, chicken, sour cream, and cheese) until all ingredients are used, finishing with a layer of sauce and cheese on top.

Step 4: Bake the Casserole

• Cover the dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.

Step 5: Rest and Serve

• Let the casserole cool for about 5 minutes before slicing.
• Garnish with fresh cilantro, avocado slices, jalapeños, and a squeeze of lime juice.

How to Serve

Serve hot with Mexican rice, refried beans, or a fresh tomato and corn salad. A drizzle of extra green sauce or sour cream on top enhances the flavor.

It also pairs wonderfully with chips and salsa, guacamole, or a cold glass of horchata or lemonade.

Recipe Tips

1. Use leftover chicken: Rotisserie or grilled chicken saves time and adds great flavor.
2. Warm the tortillas: Microwave for 15–20 seconds to prevent tearing when layering.
3. Avoid sogginess: Don’t oversaturate the tortillas with sauce; just a light coating works best.
4. Add spice: Use extra jalapeños or hot sauce for a kick.
5. Rest before serving: This helps the layers set, making it easier to slice and serve.

Recipe Variations

1. Vegetarian Version: Replace chicken with black beans, corn, and sautéed vegetables.
2. Red Enchilada Version: Swap green sauce for red enchilada sauce for a bolder, smokier flavor.
3. Creamy Version: Add 4 oz of cream cheese to the chicken mixture for extra creaminess.
4. Low-Carb Option: Use low-carb tortillas or thin zucchini slices in place of corn tortillas.
5. Spicy Verde Casserole: Blend roasted tomatillos, jalapeños, garlic, and cilantro for a homemade fiery green sauce.

Freezing and Storage

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Wrap the cooled casserole tightly with foil and plastic wrap, then freeze for up to 3 months.
• Reheating: Thaw overnight in the fridge and reheat at 350°F (175°C) until hot throughout (about 20 minutes).

Special Equipment Needed

• 9×13-inch baking dish
• Large skillet
• Mixing bowls
• Aluminum foil
• Spatula or large spoon

Frequently Asked Questions

Q1: Can I use flour tortillas instead of corn?
Yes, but corn tortillas hold their texture better and are more authentic. Flour tortillas may become slightly softer.

Q2: Can I make this casserole ahead of time?
Definitely! Assemble the casserole up to one day ahead, cover it tightly, and refrigerate. Bake just before serving.

Q3: Can I use store-bought enchilada sauce?
Yes, store-bought green enchilada sauce works perfectly. For a fresher taste, you can also make your own.

Q4: How do I make it gluten-free?
Simply ensure your enchilada sauce and corn tortillas are certified gluten-free.

Q5: Can I use rotisserie chicken?
Absolutely! It’s a great time-saver and adds extra flavor.

Conclusion

Chicken Enchilada Casserole with Green Sauce is a delicious fusion of ease and authentic Mexican flavor. It’s everything you love about enchiladas—savory chicken, tangy sauce, gooey cheese, and soft tortillas—baked into one comforting, no-fuss dish.

Perfect for weeknight dinners, potlucks, or even meal prep, this casserole brings warmth and joy to any table. With its creamy texture, bold flavors, and simple preparation, it’s a must-have recipe for anyone who loves hearty, flavorful comfort food with a Mexican twist.