Green Chile Enchilada Casserole Recipe

Craving the taste of New Mexico? This Green Chile Enchilada Casserole delivers authentic flavor, even if you can't get your hands on fresh Hatch chiles! Made with tender chicken, vibrant veggies, and creamy cheese, layered between warm tortillas and smothered in rich green enchilada sauce. This recipe is surprisingly quick to make, perfect for a weeknight meal that tastes like a culinary adventure. If you *do* have Hatch chiles...well, you're in for a treat! (And maybe send some my way 😉)

Prep Time 15 mins

Cook Time 35 mins

Calories 248.5 kcal

Protein 34g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Green Chile Enchilada Casserole

1 1/4 cups green enchilada sauce
8 corn tortillas
2 cups cooked chicken, shredded
1 bell pepper, chopped
1 medium onion, chopped
1 cup frozen corn
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
5 tablespoons fat free sour cream
1 cup reduced fat cheddar cheese, shredded
cooking spray

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Green Chile Enchilada Casserole? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Green Chile Enchilada Casserole

Preheat oven to 350°F (175°C).
In a large non-stick skillet coated with cooking spray, sauté 1 medium onion (chopped), 2 cloves garlic (minced), 1 bell pepper (chopped), and 1 cup frozen corn until tender.
Remove from heat and stir in 2 cups cooked chicken (shredded), 1 teaspoon salt, and 1/2 teaspoon black pepper.
Add 1/2 cup of your favorite green enchilada sauce and mix well.
Spread 1/4 cup enchilada sauce on the bottom of an 11x7 inch baking pan.
Spread 4 corn or flour tortillas with 1/4 cup sour cream and place them in the pan, slightly overlapping.
Pour half of the chicken mixture over the tortillas.
Sprinkle 1/4 cup shredded cheese (Monterey Jack, cheddar, or a blend) over the chicken.
Layer 2 more tortillas on top of the cheese.
Pour another 1/4 cup enchilada sauce over the tortillas, followed by the remaining chicken mixture and 1/4 cup cheese.
Spread 1 tablespoon sour cream on 2 more tortillas and place them, cream-side down, on top of the casserole, layering crosswise over the previous tortillas.
Spread the remaining 1/4 cup enchilada sauce over the top layer and sprinkle with the remaining 1/2 cup cheese.
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly browned.

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

33g

Fat

Carbs

11g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Poultry Chicken Recipes The Americas American Mexican Fall Recipes Baking 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American Casseroles Main Dish Poultry American Southwestern United States Oven Chicken Meat Equipment

Frequently Asked Questions

How long does it take to make Green Chile Enchilada Casserole?

Green Chile Enchilada Casserole takes about 50 minutes from start to finish — roughly 15 minutes to prepare and 35 minutes to cook.

How many calories are in Green Chile Enchilada Casserole?

Green Chile Enchilada Casserole has approximately 248.5 calories per serving, with about 34 g protein, 11 g carbohydrates and 7 g fat.

What ingredients do I need for Green Chile Enchilada Casserole?

The key ingredients for Green Chile Enchilada Casserole are Green Enchilada Sauce, Corn Tortillas, Cooked Chicken Breasts, Bell Pepper, Onion, Frozen Corn. See the full list with measurements above.