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Chicken Enchilada Casserole with Green Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner
Cuisine Mexican
Servings 6 servings
Calories 300 kcal

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

Instructions
 

  • Step 1: Preheat the Oven : Preheat your oven to 375°F (190°C). Lightly grease a 9x13-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.