Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole is my easy, cheesy Tex-Mex-style casserole layered with chicken, green chiles, tortillas, and plenty of melted cheese.

Course Dinner, Main Course

Cuisine Tex-Mex

Keyword chicken enchilada casserole, easy enchilada casserole, Green Chile Chicken Enchilada Casserole, Tex-Mex casserole

Prep Time 20

Cook Time 30

Resting Time 15

Total Time 1 5

Servings pieces

Calories 347kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For accurate ingredient measuring.
skillet To cook the chicken.
baking dish 9x9 To build and bake the enchiladas.

Ingredients

2 tbsps olive oil
1 cup diced white onion or yellow onion
3 cups cubed boneless, skinless chicken breast
1/2 cup low-sodium chicken broth
1 heaping tbsp Better Than Bouillon chicken base or 1 bouillon cube dissolved in 1/4 cup water
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 cheddar or Monterey Jack cheese
1/4 cup cilantro to garnish, optional
avocado to garnish, optional
sour cream optional
my favorite hot sauce, optional

Instructions

Preheat the oven to 350°F.
In a large skillet over medium heat, sauté the onion in olive oil until tender, about 5 minutes. Add the chicken, chicken broth, and Better Than Bouillon base. Cook until the chicken is no longer pink. Remove the chicken with a slotted spoon and set it aside, leaving the juices in the skillet.
2 tbsps olive oil, 1 cup diced white onion, 3 cups cubed boneless, skinless chicken breast , 1/2 cup low-sodium chicken broth, 1 heaping tbsp Better Than Bouillon chicken base
Stir the cream cheese, Greek yogurt, salsa verde, enchilada sauce, green chiles, cumin, garlic powder, and lime juice into the skillet. Cook until the mixture is smooth and creamy. Return the chicken to the skillet and heat through.
4 oz cream cheese , 1 cup Greek yogurt , 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
In a 9x9 baking dish, layer cut-up tortillas to cover the bottom (about 4–5 tortillas per layer). Alternate layers of tortillas, the creamy chicken mixture, and shredded cheese, repeating for three layers and ending with cheese on top.
15 corn tortillas, cut into 4's, 8 oz shredded cheddar or Monterey Jack cheese
Place the baking dish on a baking sheet to catch any spills. Bake for 30 minutes, or until the cheese is melted and bubbling.
Let the casserole cool for 15–20 minutes before slicing and serving. Top with cilantro, sour cream, avocado, and hot sauce if you like.
1/4 cup cilantro to garnish, optional, avocado to garnish, optional, sour cream, my favorite hot sauce, optional

Video

Notes

Tortillas: Fresh corn tortillas work best — avoid ones that feel stiff or dry or make my homemade corn tortillas.

Cheese: Monterey Jack or Pepper Jack cheese can be swapped for cheddar if you want a milder or spicier version.

Resting: The casserole slices cleaner if you let it rest before cutting.

For the best results when making Green Chile Chicken Enchilada Casserole, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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Nutrition