These Green Chile Chicken Enchiladas are a creamy, flavorful, layered casserole made with shredded chicken, green chile sauce, melted cheese, and soft corn tortillas. They combine the comforting richness of cream soups with the zesty brightness of green chiles and fresh toppings. Perfect for weeknight dinners or potluck gatherings, this recipe delivers bold Southwestern flavor with minimal effort.
Why You Will Love This Recipe
You’ll love this recipe because it transforms simple ingredients into a hearty, comforting casserole loaded with creamy layers and bold flavor. The green chile sauce adds tang and mild heat, while the shredded chicken and melty cheese make every bite satisfying. It’s perfect for feeding a crowd, easy to assemble ahead of time, and endlessly customizable with your favorite toppings.
Green Chile Chicken Enchiladas
Green Chile Chicken Enchiladas are a beloved Southwestern classic, known for their blend of creamy textures, warm spices, and vibrant chile flavor. This recipe turns traditional rolled enchiladas into an easy layered bake—no rolling required—which makes preparation quicker while still delivering the irresistible comfort of classic enchiladas.
The foundation of this dish is an aromatic mixture of sautéed onions and garlic, which brings savory depth before being blended with shredded chicken, ground cumin, creamy soups, and green chile sauce. The result is a rich, flavorful filling that pairs perfectly with soft corn tortillas.
Layering the tortillas with the chicken mixture, cheese, tomatoes, and green onions creates a stacked enchilada casserole that bakes into a bubbling, melty, golden masterpiece. The addition of fresh produce like Roma tomatoes and green onions adds brightness that balances the richness of the creamy sauce.
This dish shines as a family-friendly dinner, a potluck favorite, or a make-ahead meal. It reheats beautifully, and the toppings—fresh oregano, lettuce, tomatoes, green onions, or sour cream—allow each person to customize their plate. The flavors only improve as they sit, making leftovers just as delicious.
Whether you’re craving classic comfort food or looking to elevate your weeknight menu, this Green Chile Chicken Enchilada Casserole offers warmth, ease, and satisfying Southwestern flavor in every bite.
Servings & Time
Servings: 8–10
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Ingredients
2 teaspoons olive oil
1 cup chopped white onion
1 Tablespoon minced garlic
4 cups shredded chicken
1 (10 oz) can cream of mushroom soup
1 (10 oz) can cream of chicken soup
2 (16 oz) jars green chile sauce
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon black pepper
12 corn tortillas
3 cups shredded Mexican cheese
4 Roma tomatoes, chopped
3 green onions, sliced
1 Tablespoon chopped fresh oregano
FOR SERVING (optional):
Chopped Roma tomatoes
Chopped green onions
Chopped oregano
Shredded Romaine lettuce
Sour cream
Instructions
Move the oven rack to the middle position and preheat the oven to 350°F (175°C); spray a 9×13×3-inch pan with nonstick spray.
Heat olive oil in a skillet over medium-high heat until shimmering.
Add chopped onion and sauté for 5–6 minutes until translucent and lightly browned on the edges.
Add minced garlic and cook for about 1 minute until fragrant.
Transfer the onion mixture to a large mixing bowl.
Add shredded chicken, both cream soups, green chile sauce, cumin, salt, and pepper; stir until fully combined.
Lay 4 corn tortillas across the bottom of the prepared baking dish.
Spread 1/3 of the chicken mixture over the tortillas.
Add 1 cup of shredded Mexican cheese over the chicken layer.
Sprinkle 1/3 of the chopped tomatoes and sliced green onions on top.
Repeat the layering of tortillas, chicken mixture, cheese, tomatoes, and green onions two more times.
On the final layer, omit the cheese and top only with tomatoes and green onions.
Mix the remaining 1 cup of cheese with chopped oregano and set aside.
Cover the casserole with foil and bake for 30 minutes.
Remove the foil, top with the reserved cheese mixture, and bake uncovered for 15 minutes.
Let the enchiladas rest for 10 minutes before serving.
Serve with optional toppings such as tomatoes, green onions, oregano, shredded lettuce, or sour cream.
Tips
Ingredient Substitutions
Substitute rotisserie chicken for convenience.
Replace cream of mushroom soup with cream of celery for a milder flavor.
Use flour tortillas if preferred, though texture will be softer.
Make-Ahead & Storage
Assemble the casserole up to 24 hours in advance and refrigerate until baking.
Store leftovers in an airtight container for 3–4 days.
Reheat in the oven at 325°F for best texture.
Serving Variations
Add roasted green chiles for extra heat and flavor.
Serve with Spanish rice or refried beans.
Garnish with avocado slices or fresh cilantro for brightness.
Avoid Common Mistakes
Don’t skip resting—this helps the layers set for cleaner slices.
Avoid overloading with cheese in early layers to prevent sogginess.
Ensure onions are sautéed fully for deeper flavor.
Green Chile Chicken Enchiladas
Ingredients
- 2 teaspoons olive oil
- 1 cup chopped white onion
- 1 Tablespoon minced garlic
- 4 cups shredded chicken
- 1 10 oz can cream of mushroom soup
- 1 10 oz can cream of chicken soup
- 2 16 oz jars green chile sauce
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 corn tortillas
- 3 cups shredded Mexican cheese
- 4 Roma tomatoes chopped
- 3 green onions sliced
- 1 Tablespoon chopped fresh oregano
FOR SERVING (optional):
- Chopped Roma tomatoes
- Chopped green onions
- Chopped oregano
- Shredded Romaine lettuce
- Sour cream
Instructions
- Move the oven rack to the middle position and preheat the oven to 350°F (175°C); spray a 9×13×3-inch pan with nonstick spray.
- Heat olive oil in a skillet over medium-high heat until shimmering.
- Add chopped onion and sauté for 5–6 minutes until translucent and lightly browned on the edges.
- Add minced garlic and cook for about 1 minute until fragrant.
- Transfer the onion mixture to a large mixing bowl.
- Add shredded chicken, both cream soups, green chile sauce, cumin, salt, and pepper; stir until fully combined.
- Lay 4 corn tortillas across the bottom of the prepared baking dish.
- Spread 1/3 of the chicken mixture over the tortillas.
- Add 1 cup of shredded Mexican cheese over the chicken layer.
- Sprinkle 1/3 of the chopped tomatoes and sliced green onions on top.
- Repeat the layering of tortillas, chicken mixture, cheese, tomatoes, and green onions two more times.
- On the final layer, omit the cheese and top only with tomatoes and green onions.
- Mix the remaining 1 cup of cheese with chopped oregano and set aside.
- Cover the casserole with foil and bake for 30 minutes.
- Remove the foil, top with the reserved cheese mixture, and bake uncovered for 15 minutes.
- Let the enchiladas rest for 10 minutes before serving.
- Serve with optional toppings such as tomatoes, green onions, oregano, shredded lettuce, or sour cream.
Notes
Ingredient Substitutions
- Substitute rotisserie chicken for convenience.
- Replace cream of mushroom soup with cream of celery for a milder flavor.
- Use flour tortillas if preferred, though texture will be softer.
Make-Ahead & Storage
- Assemble the casserole up to 24 hours in advance and refrigerate until baking.
- Store leftovers in an airtight container for 3–4 days.
- Reheat in the oven at 325°F for best texture.
Serving Variations
- Add roasted green chiles for extra heat and flavor.
- Serve with Spanish rice or refried beans.
- Garnish with avocado slices or fresh cilantro for brightness.
Avoid Common Mistakes
- Don’t skip resting—this helps the layers set for cleaner slices.
- Avoid overloading with cheese in early layers to prevent sogginess.
- Ensure onions are sautéed fully for deeper flavor.
