Craving a comforting, flavorful dinner that’s both healthy and easy to prepare? Look no further than this Layered Chicken Enchilada Casserole with Green Chile Sauce. Say goodbye to the fuss of rolling individual enchiladas! This layered dish boasts vibrant Southwestern flavors and a creamy texture, with no cream, sour cream, or canned soups. It’s the perfect solution for busy weeknight dinners.

Why You’ll Love This Green Chile Chicken Enchilada Casserole

Growing up in Colorado with a father who loved Mexican food, my mom, a fantastic cook, often prepared delicious Mexican-inspired dishes at home. I quickly came to love the cuisine’s vibrant flavors. This recipe has been a work in progress for quite some time; I first jotted it down years ago and have been tweaking it ever since, refining the seasonings and technique. I’m finally ready to share the results! 

Here’s why I think you’re going to love this creamy Chicken Enchilada Casserole as much as I do:

  • Easy assembly. Forget the tedious task of rolling individual enchiladas! This casserole features simple layering, making it a breeze to prepare.
  • Flavor explosion. The combination of tender chicken, tangy green chile sauce, Mexican spices, and bright additions like fresh tomatoes, green onions, and cilantro packs a punch of deliciousness.
  • Healthy. Made without cream, sour cream, or canned soups and only 1/2 cup of Cheddar cheese, this casserole is a lighter take on a classic dish.
  • Customizable. Feel free to adjust the heat level by using mild or hot green chiles. You can also add chopped jalapenos, cayenne pepper, or hot sauce to amp up the spiciness even more.
  • Family-friendly. This dish is a guaranteed hit with both kids and adults, making it the perfect option for a family dinner.

Green Chile and Chicken Enchilada Casserole Ingredients

Here’s what you’ll need to create this easy casserole (quantities are included in the recipe card below):

Green Chile Sauce Ingredients

  • Butter and all-purpose flour – these are used to easily make a roux, which is the thickening agent in the sauce. I use salted butter; you can also use unsalted. 
  • Ground cumin and chili powder – two traditional seasonings used in Mexican cooking, they add earthiness and depth to the sauce.
  • Chicken broth – I use 1 teaspoon Better than Bouillon concentrate and 1 cup water for the best flavor. You can use homemade, canned or boxed broth.
  • Plain nonfat Greek yogurt – the secret ingredient in this sauce! It adds creaminess and a touch of tang.
  • Canned diced green chiles – I like mild and Hatch brand; you can use hot chiles or other brands to your taste.
  • Lime juice – freshness and more tang!
  • Kosher salt and fresh ground pepper – enhance all the other flavors in the sauce.

Layered Chicken Enchilada Casserole Ingredients

  • Corn tortillas – the traditional type of tortilla used in enchiladas and the ones I prefer in this recipe. You could also use small flour tortillas.
  • Cooked chicken – chopped or shredded chicken, light or dark meat, will work in this recipe. A great way to use up leftover cooked chicken!
  • Fresh tomatoes – Tomatoes add a bit of color, freshness, and moisture to the casserole’s filling.
  • Green onions – Add a fresh, vibrant flavor. For more intensity, substitute chopped red onion.
  • Fresh cilantro – Adds bright, citrusy tones. Can substitute chopped fresh parsley if you or one of your family has the gene that makes it taste like soap.
  • Sharp Cheddar cheese – My favorite cheese for this casserole, but you can substitute other melty cheeses including Monterey Jack, or Pepper Jack for more spice.
  • Kosher salt and fresh ground pepper – enhance all the other flavors.

Layered Chicken Enchilada Casserole Recipe Variations

While this recipe is delicious as is, you can vary it to suit your tastes and/or what you have on hand. Here are a few suggestions:

  • For more spice, add chopped jalapenos, cayenne pepper, hot sauce, or use hot green chiles.
  • In place of the chicken, use shredded or chopped cooked pork or beef. You could also use cooked ground beef or ground turkey.
  • Instead of Cheddar, substitute Monterey Jack cheese, Pepper Jack cheese, or Colby Jack cheese.
  • For more protein, texture, and color, add 1 (15-ounce) can drained and rinsed black beans.
full view of Layered Chicken Enchilada Casserole with lime and tomato in back

How to Make Green Chile Chicken Enchilada Casserole

Here’s how to easily make this delectable Southwestern dish – first the sauce, then the casserole.

How to Make Green Chile Sauce

  1. Make a roux.
    In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes. Whisking roux of butter and flour for base in Green Chile Sauce
  2. Add seasonings.
    Whisk in cumin and chili powder. whisking seasoning into roux for Green Chile Sauce
  3. Add broth.
    Whisk in chicken broth. whisking green chile sauce, before adding chiles and yogurt
  4. Boil until thickened; add yogurt and chiles.
    Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper. Green chile sauce boiling, before addition of chiles and yogurt

How to Make Chicken Enchilada Casserole

  1. Prep tortillas.
    Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 6 to 8 wedges. One photo with tortillas draining on paper towel, second with tortillas cut into wedges
  2. Layer tortillas and tomatoes.
    Spread 1/3 of the wedges (1 stack’s worth) in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper. two photos, one showing first tortilla layer, second the sliced tomato layer
  3. Add chicken, onions and cilantro.
    Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper. Two photos, first the chicken layer, second the green onion and cilantro layer
  4. Repeat layers.
    Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges. Showing second tortilla layer in casserole
  5. Add green chile sauce; cover and bake.
    Spoon the green chile sauce evenly over the top of the casserole. Cover with aluminum foil and bake for 20 minutes. Two photos, first showing chile sauce layer, second covered casserole in oven
  6. Remove cover, add cheese, finish baking.
    Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and the casserole is bubbly hot.two photos, first showing cheese layer, second showing uncovered casserole in oven
  7. Let rest, garnish and serve.
    Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve.
Plate showing a single portion of Layered Chicken Enchilada Casserole, with the remaining casserole in the back

timesaver Tips

Use leftover or rotisserie chicken.

Make sauce up to 3 days ahead, cover, and refrigerate. Warm on low heat before adding to casserole.

Assemble casserole earlier in the day, cover, and refrigerate.

What to serve with Green Chile and Chicken Enchilada Casserole

I like to serve this casserole with:

full view of Layered Chicken Enchilada Casserole with lime and tomato in back

Storing Leftover Chicken Enchilada Casserole with Green Sauce

Leftovers can be placed in an airtight container and refrigerated for up to 4 days. Casserole can also be frozen for up to 1 month.

Reheating leftover Chicken Enchilada Casserole

Leftovers can be reheated either in the oven for the best texture, or in the microwave for speed:

  • In the oven: Place covered casserole in a preheated 350 degreenf oven for 20 minutes to 25 minutes or until hot.
  • In the microwave: Place a portion on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until hot.

Layered Chicken Enchilada Casserole Recipe FAQs

Should you use corn or flour tortillas for enchiladas?

Corn tortillas are traditional for enchiladas and hold up better in casseroles, while flour tortillas are softer and therefore will add a different texture. I prefer corn tortillas in this enchilada casserole recipe.

Is salsa verde the same as green enchilada sauce?

No, but they are similar and can be used interchangeably in many recipes. Both are made with green chili peppers (sometimes roasted), onions, and garlic. Salsa verde usually also calls for tomatillos and lime juice; sometimes green enchilada sauce can include tomatillos. Salsa verde is usually more chunky in texture while enchilada sauce is thinner.

More Mexican/Southwestern Easy Weeknight Meals

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View of Layered Chicken Enchilada Casserole showing cilantro garnish on top

Chicken Enchilada Casserole with Green Chile Sauce

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Craving a comforting, flavorful dinner that’s both healthy and easy to prepare? Look no further than this Layered Chicken Enchilada Casserole with Green Chile Sauce. Say goodbye to the fuss of rolling individual enchiladas! This layered dish boasts vibrant Southwestern flavors and a creamy texture, with no cream, sour cream, or canned soups. It’s the perfect solution for busy weeknight dinners.

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 4 to 5 servings 1x

Ingredients

Scale

Green Chile Sauce

  • 1 1/2 teaspoons butter
  • 1 1/2 tablespoons all-purpose flour
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup chicken broth (I use 1 teaspoon Better than Bouillon and 1 cup water)
  • 1/2 cup plain nonfat Greek yogurt
  • 1 can (4 ounce) diced green chiles, divided use
  • Juice from 1/2 lime
  • Kosher salt
  • Fresh ground pepper

Chicken Enchilada Casserole

  • 9 (7 inch) corn tortillas
  • 3 medium tomatoes (12 to 14 ounces total), thinly sliced
  • Kosher salt
  • Fresh ground pepper
  • 1 generous cup shredded or chopped cooked chicken (around 8 ounces uncooked)
  • 1/2 cup sliced green onion (white, light green, and some of the dark green portion)
  • 1/4 cup chopped fresh cilantro, divided use
  • 1/2 cup grated sharp Cheddar cheese

Instructions

Preheat oven to 375 degrees. Lightly oil a 1 1/2 to 2-quart baking dish.

Green Chile Sauce

  1. In a medium saucepan, melt butter over medium-low heat. Whisk in flour and cook, whisking constantly, for 3 minutes.
  2. Whisk in cumin and chili powder, then chicken broth. Bring to a boil, reduce to medium, and cook until slightly thickened, stirring constantly.
  3. Remove from heat and whisk in yogurt and 1/2 can green chiles. Add lime juice; season to taste with salt and pepper. Set aside.

Chicken Enchilada Casserole

  1. Dip tortillas in water, one at a time; let drain briefly on paper towel. Stack tortillas into 3 piles of 3 tortillas each; cut each stack into 8 wedges.
  2. Spread 1/3 of the wedges in the prepared baking dish to cover the bottom. Top with half of the tomato slices; season tomatoes lightly with salt and pepper.
  3. Cover tomatoes with half of the chicken and then half of the onions, then 1 1/2 tablespoons of the cilantro. Season lightly with salt and pepper.
  4. Repeat layers – tortillas, tomatoes, chicken, onions, cilantro. Top with the last 1/3 of the tortilla wedges.
  5. Spoon the green chile sauce evenly over the top of the casserole. Cover and bake for 20 minutes.
  6. Remove cover, sprinkle Cheddar cheese evenly over top, and continue baking for 10 minutes, or until cheese is melted and casserole is bubbly hot. ? ?
  7. Remove from oven and let sit for 3 to 4 minutes. Garnish with remaining cilantro and serve. 

Notes

Make ahead: Casserole can be prepared but not baked earlier in the day, covered, and refrigerated. Bring to room temperature before baking. Cooked casserole can be covered tightly and refrigerated for up to 4 days. Reheat in a 350-degree oven.

  • Author: Lee Clayton Roper
  • Category: Main dish
  • Method: Bake
  • Cuisine: Mexican, Southwestern

Nutrition

  • Serving Size: 1 large scoop
  • Calories: 271
  • Sugar: 4 g
  • Sodium: 485.5 mg
  • Fat: 8.2 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 28.8 g
  • Fiber: 5 g
  • Protein: 22.9 g
  • Cholesterol: 63.5 mg

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View of Layered Chicken Enchilada Casserole showing cilantro garnish on top

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About the author

Hi, I'm Lee.

I am inspired by my mother, Sally’s, love of cooking and entertaining to gather friends and family together over great meals and conversation. In fact, I held my first dinner party at the age of 16. Throughout the years, I’ve provided recipes, menu advice and cooking tips to friends seeking uncomplicated and delicious ideas for home entertaining.


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