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Baked green chili chicken enchilada casserole topped with melted cheese and fresh cilantro

GREEN CHILI CHICKEN ENCHILADA CASSEROLE

A creamy, cheesy casserole packed with tender chicken, green chilies, and bold flavors – perfect for a comforting weeknight dinner.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 1 can 10 oz green enchilada sauce
  • 1 can 4 oz diced green chilies
  • 1 cup sour cream
  • 1 cup chicken broth
  • 8 small corn tortillas cut into quarters
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

  1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  2. Step 2: In a large bowl, combine the shredded chicken, sour cream, green enchilada sauce, diced green chilies, cumin, garlic powder, salt, and pepper. Mix well.
  3. Step 3: Layer half of the quartered tortillas evenly on the bottom of the prepared baking dish.
  4. Step 4: Spread half of the chicken mixture over the tortillas, then sprinkle with half of the Monterey Jack and cheddar cheeses.
  5. Step 5: Repeat the layers with the remaining tortillas, chicken mixture, and cheeses.
  6. Step 6: Pour the chicken broth evenly over the top layer to keep the casserole moist.
  7. Step 7: Bake in the preheated oven for 30-35 minutes, or until the cheese is melted and bubbly.
  8. Step 8: Remove from the oven and let it cool for 5 minutes. Garnish with fresh cilantro before serving.

Notes

For a spicier kick, use hot green enchilada sauce or add a diced jalapeño to the chicken mixture.