Green Chile Chicken Enchilada Casserole, a quick and easy homemade dinner your family is going to request over and over again.
Serve this delicious chicken casserole with a Mexican salad, a side of Mexican beans and an agave margarita.
Green Chile Chicken Enchilada Casserole Recipe
When you’re craving comfort food for dinner and a simple burger and fries won’t cut it, this green chile enchilada casserole is the next best thing!
The layers of cheese, corn tortillas and juicy chicken make up every bite of this delicious comfort food recipe.
Related: Chicken Poblano Casserole
It’s called “comfort food” for a reason, this homestyle casserole is packed with nostalgic flavors that appeal to and attract anyone who takes a bite.
Ingredients for Green Chile Chicken Enchilada Casserole
Pantry Ingredients
- olive oil – this is regular olive oil, not extra virgin
- chicken broth – makes sure it’s broth not stock
- Better Than Bouillon Base – this is a brand of bouillon, it has a much better flavor than regular bouillon cubes or powder
- salsa verde – you can use fresh or canned
- green enchilada sauce – found in the Hispanic aisle of the grocery store
- green chiles – these are canned, do not drain the juices out
- ground cumin and garlic powder – make sure your spices are fresh for the best flavor
Fresh Ingredients
- white onion – you can substitute yellow onion if that’s what you have
- boneless, skinless chicken breast – cut into cubes, remove any fat
- cream cheese – Philadelphia brand melts the best and I recommend using it (full fat)
- Greek yogurt – for the best flavor use full fat
- lime juice – always fresh lime juice
- corn tortillas – make sure your tortillas are fresh, you use can white or yellow corn tortillas
- Extra sharp cheddar cheese – you can honestly use whatever shredded cheese you like
- cilantro – optional for garnish
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How to Make Green Chile Chicken Enchilada Casserole
Step one: Preheat oven to 350 degrees F.
Step two: In a large skillet, on medium heat, sauté onion in olive oil until tender; about 5 minutes.
Step three: Add chicken, chicken broth, Better Than Bouillon base and cook until chicken is no longer pink.
Step four: Remove chicken with a slotted spoon and set aside, leaving juices in the skillet.
Step five: In the skillet with juices, heat together cream cheese, Greek yogurt, salsa verde, enchilada sauce, green chiles, cumin, garlic powder and lime juice. Mix until creamy, then add chicken back to the skillet, until chicken is heated through.
Step six: In a 9 x 9 baking dish, layer the cut-up tortillas on the bottom of the baking dish covering the bottom. (It will be about 4-5 tortillas for each layer.)
Step seven: Alternate with corn tortillas, creamy chicken mixture, shredded cheese and repeat for three layers ending with cheese.
Step eight: Place casserole dish on a baking sheet before placing in the oven in case it boils over. Bake for thirty minutes or until cheese is bubbling.
Step nine: Wait 15-20 minutes before serving, as the casserole will be easier to cut into pieces once it has cooled slightly.
Step ten: Garnish each slice with cilantro, avocado, sour cream and hot sauce if you choose.
Storage and Freezer Instructions
If you have any leftovers, make sure they are completely cooled before covering and placing in the refrigerator for 2-3 days.
I you want to make an extra casserole for the freezer, make sure it is completely cooled before covering tightly and placing in the freezer for up to six months.
What Substitutions Can I Make?
- Sour cream can be used instead of Greek yogurt, full fat version will give the most flavor.
- Flour tortillas can be used in place of corn tortillas, however, the casserole will be a little more soggy, especially when reheated. You could also make homemade corn tortillas, they are amazing!
- Any type of cheese can be used – Monterey Jack, Peeper Jack, Colby Jack or any mixture.
- You can use rotisserie chicken (shredded) in stead of chicken breast.
Other Casserole Recipes You Might Enjoy:
- Taco Noodle Casserole
- 20 Comforting Casserole Dinners
- Chicken Tortellini Casserole
- Cheesy Chicken Casserole
- Chicken Poblano Casserole
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Green Chile Chicken Enchilada Casserole
Ingredients
- 2 tbsps olive oil
- 1 cup diced white onion
- 3 cups cubed boneless, skinless chicken breast
- 1/2 cup chicken broth
- 1 heaping tbsp Better Than Bouillon chicken base
- 4 oz cream cheese (Philadelphia brand melts the best)
- 1 cup Greek yogurt (full fat)
- 1/4 cup salsa verde
- 1 (10 oz) can green enchilada sauce
- 1 (4 oz) can green chiles
- 1/4 tsp ground cumin
- 1/2 tsp garlic powder
- juice of one lime
- 15 corn tortillas, cut into 4's
- 8 oz shredded Monterey Jack cheese
- 1/4 cup cilantro to garnish, optional
- avocado to garnish, optional
Instructions
- Preheat oven to 350 degrees F.
- In a large skillet, on medium heat, sauté onion in olive oil until tender; about 5 minutes.
- Add chicken, chicken broth, Better Than Bouillon base and cook until chicken is no longer pink.
- Remove chicken with a slotted spoon and set aside, leaving juices in the skillet.
- In the skillet with juices, heat together cream cheese, Greek yogurt, salsa verde, enchilada sauce, green chiles, cumin, garlic powder and lime juice. Mix until creamy, then add chicken back to the skillet, until chicken is heated through.
- In a 9 x 9 baking dish, layer the cut-up tortillas on the bottom of the baking dish covering the bottom. (It will be about 4-5 tortillas for each layer.)
- Alternate with corn tortillas, creamy chicken mixture, shredded cheese and repeat for three layers ending with cheese.
- Place casserole dish on a baking sheet before placing in the oven in case it boils over. Bake for thirty minutes or until cheese is bubbling.
- Wait 15-20 minutes before serving, as the casserole will be easier to cut into pieces once it has cooled slightly.
- Garnish each slice with cilantro, avocado, sour cream and hot sauce if you choose.
Nutrition
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