Green Chili Chicken Enchilada Casserole
Comfort food meets convenience in this quick and cheesy Green Chili Chicken Enchilada Casserole. Layers of tender chicken, melty cheddar, creamy soup, and flavorful green chiles hit every note of a satisfying weeknight dinner.
Equipment
- 1 9x13 inch baking dish
Ingredients
Main ingredients
- 2 cups Cooked chicken shredded or diced
- 2 cups Shredded cheddar cheese
- ⅓ cup Sour cream
- 4 oz Canned diced green chiles drained if needed
- 15 oz Canned green chili enchilada sauce
- 12 6-inch corn tortillas ready to layer
- 10.5 oz Cream of chicken soup
- Salt and pepper to taste
- Sour cream for topping
- Salsa for topping
- Shredded lettuce for topping
- Tomatoes for topping
- Jalapeños for topping
Instructions
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cooked chicken, sour cream, diced green chiles, cream of chicken soup, and half the shredded cheddar. Mix thoroughly. Add salt and pepper to taste.
- Spread a thin layer of green chili enchilada sauce on the bottom of a 9x13 inch baking dish.
- Layer 4 tortillas to cover the base. Spread ⅓ of the chicken mixture evenly over tortillas.
- Repeat layering with more tortillas, chicken mixture, and a drizzle of enchilada sauce. Do this twice more, ending with the remaining chicken on top.
- Pour remaining enchilada sauce over the top and sprinkle with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until bubbly and golden.
- Let casserole rest for 5 minutes before serving. Top with desired garnishes like sour cream or salsa.
Notes
Make ahead tip: Assemble and refrigerate one day in advance, then bake as directed. Use rotisserie chicken and pre-shredded cheese to save even more time.