Green Chile Chicken Enchilada Casserole

Rating: 4.55 stars
22 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

If you're looking for a green chile chicken enchilada casserole with a kick, this might be the one for you. I found the base recipe scouring the web for something that would taste like my ex-mom-in-law's casserole, which was to-die-for, and I've tweaked it a few times to make it my own. Try throwing in some jalapenos for even more kick.

 By Statler
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat oil in a skillet over medium-high heat; saute green chile peppers, onion, bell pepper, corn, black beans, and garlic until onion and bell pepper are tender, 5 to 7 minutes. Remove skillet from heat.

  • Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.

  • Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.

  • Lightly coat 1 side of 18 tortilla quarters with sour cream and arrange, sour cream-side up, in the casserole dish. Spread 1/2 of the chicken mixture over tortilla layer.

  • Stir green chile salsa into the remaining chicken mixture.

  • Sprinkle 1/2 cup Mexican cheese blend over chicken mixture layer in the casserole dish; top with 10 tortilla quarters. Pour 1/4 cup enchilada sauce over tortilla layer and cover with chicken-salsa mixture; add 1/2 cup Mexican cheese blend.

  • Lightly coat 14 tortilla quarters with sour cream and arrange, sour cream-side down, over the cheese layer. Spread 1 cup enchilada sauce over tortillas and top with remaining cheese.

  • Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

Nutrition Facts

Per Serving:
430 calories; 21.1 g total fat; 56 mg cholesterol; 1322 mg sodium. 39.1 g carbohydrates; 22.7 g protein; Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Marisol Figueroa
Rating: 5 stars
08/21/2014
My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. Once they cooled I peeled each one cut the ends off opened them up rinsed them so that there would be no seeds then chopped into small pieces. Did everything else to the "T" & it was AMAZING!!!! Read More
Helpful
(9)

Most helpful critical review

IMATECHGIRL
Rating: 3 stars
05/12/2019
I had a few problems with this recipe. The taste is good but there is no where near enough chicken mixture for 2 layers in the baking dish. I added a whole can of corn and black beans too so I even had more than I should have. Ultimately there's no reason to bother with layering them tho because the tortillas are all just mush by the time it's all heated through. The large can of enchilada sauce is way to much too. I threw about half of it out. I will try another version of this tho because like I said the taste is good. The chicken mixture is delicious and would be really good as a normal enchilada filling. I think I might also try it with just some tortillas on top and none at the bottom or in the middle because there's just no point in them. Oh and less sauce it was way to saucy. Read More
22 Ratings
  • 5 star values: 16
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Marisol Figueroa
Rating: 5 stars
08/21/2014
My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. Once they cooled I peeled each one cut the ends off opened them up rinsed them so that there would be no seeds then chopped into small pieces. Did everything else to the "T" & it was AMAZING!!!! Read More
Helpful
(9)
Marisol Figueroa
Rating: 5 stars
08/21/2014
My first time trying this recipe. I altered it a bit. I roasted 4 green chillies & 2 Jalapeños (instead of using cans) then I put them in a plastic bag so that the steam would soften them up. Once they cooled I peeled each one cut the ends off opened them up rinsed them so that there would be no seeds then chopped into small pieces. Did everything else to the "T" & it was AMAZING!!!! Read More
Helpful
(9)
Sarah Heverly
Rating: 5 stars
08/13/2014
This is a delicious recipe. The only thing I changed was adding jalapenos along with the chiles and using the sour cream generously. Read More
Helpful
(4)
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Bobbie Naquin
Rating: 5 stars
03/14/2015
I used a rotisserie chicken white meat only and added a can of tomatoes with chili's as well as a can of green chili's and a can of mild green enchilada sauce to chicken mixture. More sour cream and cheese. Perfect! Read More
Helpful
(4)
heathermurguia
Rating: 5 stars
07/31/2014
Delicious! Read More
Helpful
(3)
Lee Stoltenberg
Rating: 5 stars
09/29/2014
This recipe is good just as it is written. Only changes made: used fresh jalapenos (2) used about a cup of sour cream and much more shredded cheese. Great recipe. Read More
Helpful
(3)
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ALO
Rating: 5 stars
08/06/2014
My Mexican husband asked me to make enchiladas for dinner so I knew this dish already had a tough audience. My husband AND children loved this dish beans an all! I was one proud mom and wife. Read More
Helpful
(2)
ClammerNana
Rating: 5 stars
09/04/2015
I love to make chicken and green chili enchiladas. I added taco seasoning to the sour cream which is something I always do when making Mexican food. It adds a little extra flavor that my family enjoys. I made this with canned whole green chili's and Mexican white cheese. I loved the corn bell pepper and beans with the chicken to add more texture. I used a green chili enchilada sauce with mango salsa mixed into it as that is what I had on hand. Sometimes we need to tweak recipes to use what we have at home rather than run off to the grocery store. This time it happened to turn out absolutely marvelous. Read More
Helpful
(1)
mylogin
Rating: 3 stars
05/27/2015
I followed the recipe rather closely with exception of making my own enchilada sauce & was disappointed by how bland it was despite the many different ingredients. The recipe did make a lot so as long as I am putting extra salsa on it it should be okay but was hoping that wouldn't be necessary. I'm uncertain if I'll make this recipe in the future but if I do I'll certainly include much more spice. Read More
Monica G. Meek
Rating: 4 stars
08/22/2016
I love chicken enchiladas with salsa verde so this recipe was perfect. I followed the recipe mostly my only changes were I added fresh chopped jalapeño peppers and I seasoned it with salt onion powder and garlic powder for a little more flavor. My family loved it too. Read More
IMATECHGIRL
Rating: 3 stars
05/12/2019
I had a few problems with this recipe. The taste is good but there is no where near enough chicken mixture for 2 layers in the baking dish. I added a whole can of corn and black beans too so I even had more than I should have. Ultimately there's no reason to bother with layering them tho because the tortillas are all just mush by the time it's all heated through. The large can of enchilada sauce is way to much too. I threw about half of it out. I will try another version of this tho because like I said the taste is good. The chicken mixture is delicious and would be really good as a normal enchilada filling. I think I might also try it with just some tortillas on top and none at the bottom or in the middle because there's just no point in them. Oh and less sauce it was way to saucy. Read More
More Reviews