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Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole


"If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick."
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55 m servings 430 cals
Serving size has been adjusted!
Original recipe yields 6 servings


  • Calories:
  • 430 kcal
  • 21%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 22.7 g
  • 45%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 1322 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.
  3. Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
  4. Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
  5. Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.
  6. Stir green chile salsa into the remaining chicken mixture.
  7. Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.
  8. Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.
  9. Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

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Read all reviews 12
  1. 13 Ratings

Most helpful positive review

My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. On...

Most helpful critical review

not bad, more of a chicken and green chili pot pie.

Most helpful
Most positive
Least positive

My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. On...

I used a rotisserie chicken, white meat only and added a can of tomatoes with chili's as well as a can of green chili's and a can of mild green enchilada sauce to chicken mixture. More sour cr...

This is a delicious recipe. The only thing I changed was adding jalapenos along with the chiles and using the sour cream generously.

This recipe is good just as it is written. Only changes made: used fresh jalapenos (2), used about a cup of sour cream and much more shredded cheese. Great recipe.


My Mexican husband asked me to make enchiladas for dinner, so I knew this dish already had a tough audience. My husband AND children loved this dish, beans an all! I was one proud mom and wife.

I love to make chicken and green chili enchiladas. I added taco seasoning to the sour cream, which is something I always do when making Mexican food. It adds a little extra flavor that my famil...

I love chicken enchiladas with salsa verde so this recipe was perfect. I followed the recipe mostly, my only changes were, I added fresh chopped jalapeño peppers and I seasoned it with salt, oni...

This was so good! I boiled some chicken breasts and used fresh veggies from the garden instead of frozen. I had the mild versions of the green chilies and green taco sauce, since that is what I ...

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