Skip to main content New<> this month
Get the Allrecipes magazine

Green Chile Chicken Enchilada Casserole

Rated as 4.58 out of 5 Stars
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."
Added to shopping list. Go to shopping list.

Ingredients

55 m servings 430
Original recipe yields 6 servings

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Stir chicken, 1/2 cup enchilada sauce, and black pepper into vegetable mixture.
  4. Spread 1/4 cup enchilada sauce in the bottom of an 11x17-inch casserole dish.
  5. 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.
  6. Stir green chile salsa into the remaining chicken mixture.
  7. 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.
  8. 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.
  9. Bake in the preheated oven until cooked through and cheese is bubbling, 20 to 25 minutes.

Nutrition Facts


Per Serving: 430 calories; 21.1 39.1 22.7 56 1322 Full nutrition

Explore more

Reviews

Read all reviews 15
  1. 19 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

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. On...

Most helpful critical review

not bad, more of a chicken and green chili pot pie.

Most helpful
Most positive
Least positive
Newest

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. On...

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 cr...

This is a delicious recipe. The only thing I changed was adding jalapenos along with the chiles and using the sour cream generously.

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.

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.

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 famil...

I added a lot more cheese because I favor the cheesier cassarole. This is a great tasting and easy recipe. My friends over for dinner loved it.

Really gooos.. deff make again