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Easy Green Chile Chicken Enchilada Casserole

  • Author: Jo-Anna Rooney
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 60 minutes
  • Yield: 6 servings 1x


This Easy Green Chile Chicken Enchilada Casserole is ready in 1 hour! Serve with fresh salsa, slices of avocado, and tortilla chips for dipping.


  • 1 cup sour cream
  • 1 cup green enchilada sauce
  • 2 tbsp green chilis
  • 2 cups cooked and shredded chicken breast
  • 68 corn tortillas
  • 2 cups shredded Monterey Jack cheese
  • cilantro for garnish


  1. Preheat your oven to 350 degrees.
  2. In a bowl, blend together the sour cream and green enchilada sauce.
  3. Stir in the green chilis.
  4. In a deep baking dish (I use a 9×9 circle baking dish), spread out about 1/4 cup of the sour cream mixture.
  5. Then lay out 3 or 4 corn tortillas, depending on how big your dish is, but basically enough to cover the layer of sauce.
  6. Sprinkle on 1 cup of the cooked, shredded chicken, followed by 1 cup of the shredded Monterey Jack cheese.
  7. Pour on half of the remaining sour cream mixture.
  8. Then add the remaining corn tortillas to cover the mixture underneath.
  9. Sprinkle on the remaining chicken.
  10. Pour on the remaining sour cream mixture.
  11. Sprinkle on the remaining 1 cup of shredded cheese.
  12. Bake for 35 – 45 minutes, or until the dish is bubbling and the cheese on top is golden brown.
  13. Serve with salsa, tortilla chips and a green salad!