Chicken enchilada casserole with green chili and cheese

Chef’s secret time: I’ll admit I hoarded this trick like a spice rack treasure for years. When I discovered that a layered enchilada casserole with shredded chicken, tangy green chiles, and melty cheese made all the same happy noises as individually rolled enchiladas — but in half the time — I nearly hugged the oven. This dish feels like an insider shortcut that still delivers gooey, golden edges and a saucy, savory center. If you want the flavors of a messy, joyful enchilada night without wrestling tortillas one-by-one, this casserole will become your new go-to. Seriously, tell your friends you “invented” it; I won’t tell.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This casserole gives you all the cozy, cheesy, tangy goodness of enchiladas without rolling a single tortilla. It builds layers of tender, seasoned **chicken**, bright **green chiles**, and stretchy **cheese**, so you get saucy pockets and crispy edges in the same bite. It’s forgiving, crowd-pleasing, and fast enough for a weeknight — and yes, the kitchen will smell like a tiny Mexican street festival.

Ingredients

For the Main Dish:

• 3 cups shredded cooked **chicken** (about 1 rotisserie chicken)
• 1 tbsp olive oil
• 1 small yellow onion, finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• ½ tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• 1 (4 oz) can diced **green chiles**, drained
• 2 cups green enchilada sauce or salsa verde
• ½ cup low-sodium chicken broth (optional, to loosen sauce)
• 8–10 corn tortillas (6-inch), torn into pieces
• 2 cups shredded Mexican blend or cheddar **cheese**
• 1 cup sour cream or Mexican crema (optional, for a creamy layer)

For the Sauce / Garnish (if applicable):

• Fresh cilantro, chopped, for garnish
• Sliced pickled jalapeños or fresh jalapeño rounds
• 1 lime, cut into wedges
• Avocado slices or diced tomato (optional)

How I Make It

Step 1:

Preheat the oven to 375°F. Heat a skillet over medium and add 1 tbsp olive oil. When it shimmers, toss in the diced onion. Listen for that soft sizzle and breathe in the sweet onion smell as it turns translucent (about 4–5 minutes). Add the garlic, cumin, and chili powder and stir until fragrant — you’ll smell the spices bloom.

Step 2:

Stir the shredded chicken into the skillet to warm and pick up the spice flavors. Mix in the green chiles and half of the green enchilada sauce (about 1 cup). If the mixture looks dry, add up to ½ cup chicken broth. Taste and adjust salt and pepper. This is the time to tweak seasoning — don’t skip tasting.

Step 3:

Spread a thin layer of enchilada sauce in the bottom of a 9×13-inch baking dish. Layer half the torn corn tortillas over the sauce, then spoon half the chicken mixture evenly over them. Dot with half the sour cream if using, then sprinkle with 1 cup of the shredded cheese. Repeat: tortillas, chicken, sour cream, and finish with the remaining cheese and a drizzle of the leftover sauce so the top stays saucy and glossy.

Step 4:

Bake uncovered at 375°F for about 25–30 minutes, until the cheese melts and the edges bubble and brown in spots. If you like extra golden spots, broil for the last 1–2 minutes — watch it closely so it doesn’t burn. Look for bubbling sauce and a nicely browned top as your doneness cues.

Step 5:

Let the casserole rest for 5–10 minutes before slicing so it sets a bit and slices cleanly. Finish with a scatter of chopped cilantro, a squeeze of lime, jalapeño slices, and avocado if you like. Serve warm and watch the cheese strings make everyone smile.

Pro Tips

• Warm tortillas in a damp towel in the microwave for 20–30 seconds to prevent cracking and help them layer more like sheets.
• Use rotisserie chicken to save time and add extra flavor — I shred it with two forks while the onions cook.
• If your casserole looks dry, don’t panic: spoon a little extra enchilada sauce or chicken broth around the edges before baking.
• For crispier edges, use a metal baking dish and place it on a lower oven rack so the bottom gets more heat.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap shredded chicken for shredded rotisserie turkey or canned white beans for a vegetarian twist (flavor will get earthier with beans).
• Replace sour cream with plain Greek yogurt to cut fat and add tang (texture slightly thicker).
• Make it dairy-free by using a dairy-free shredded cheese and skipping sour cream — add a squeeze of lime for brightness.
• Use gluten-free corn tortillas to keep the casserole naturally gluten-free (corn is already GF, just check labels).

Variations & Tips

• Spicy: Stir in a chopped chipotle in adobo or extra jalapeños for heat and smoky depth.
• Kid-friendly: Use mild enchilada sauce and omit jalapeños; add corn and black beans for color.
• Vegetarian: Swap chicken for roasted sweet potatoes and black beans; add a handful of spinach before baking.
• Tex-Mex twist: Add a layer of refried beans for extra creaminess and substance.
• Creative twist: Mix crumbled queso fresco into the top before baking for a tangy, salty finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add about 10–15 minutes to the bake time when starting from chilled — bake until bubbly. For freezing, freeze before baking for up to 3 months, thaw overnight, then bake as directed.

Can I double the recipe?

Sure thing. Use two 9×13-inch pans or one large roasting pan. Keep the same oven temperature but add ~10–15 minutes to the bake time if your pan runs deep; rely on bubbling and golden cheese as cues.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Look for bubbling sauce around the edges, melted and golden cheese on top, and a hot center. If you poke the middle with a knife, it should come out very hot to the touch — the internal temp for chicken dishes should reach 165°F.

What if I don’t have ingredient X?

No problem — swap canned green chiles with a jarred salsa verde or a can of diced tomatoes with green chiles. If you lack enchilada sauce, thin salsa verde with a little chicken broth and season to taste.

How I Like to Serve It

I serve this casserole with a bright cabbage slaw or simple romaine salad and lime wedges. Add a cold Mexican beer or a citrusy margarita for weekend vibes. It works for weeknights, potlucks, and lazy Sundays when you want comfort without fuss. Leftovers make a fantastic taco filling too.

Notes

• Store leftovers in an airtight container in the fridge for up to 4 days. Reheat covered at 350°F for about 15–20 minutes or until hot.
• Always cook chicken to a safe internal temp of 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!