Green Chicken Chile Enchilada Casserole


If you like green chile peppers you'll love this green chicken enchilada casserole layered with corn tortillas, shredded chicken, and Monterey Jack cheese.

Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
1 9x13-inch casserole


  • 3 cups shredded cooked chicken

  • 2 (14 ounce) cans green enchilada sauce

  • 1 (15 ounce) can diced tomatoes

  • 1 large onion, chopped

  • 1 (27 ounce) can chopped green chile peppers

  • 12 (6 inch) corn tortillas

  • 3 cups shredded Monterey Jack cheese


  1. Preheat the oven to 400 degrees F (200 degrees C).

  2. Combine shredded chicken, enchilada sauce, diced tomatoes, and onion in a large saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer for 15 minutes.

  3. Spoon 1/3 of the chicken mixture into the bottom of a 9x13-inch casserole dish. Lay 6 tortillas over top. Cover with 1/2 of the remaining chicken mixture, 1/2 of the green chile peppers, 1/2 of the Monterey Jack cheese, the remaining tortillas, remaining chicken mixture, remaining chile peppers, and remaining cheese.

  4. Bake in the preheated oven until hot and bubbly, 15 to 20 minutes.

Nutrition Facts (per serving)

453 Calories
24g Fat
31g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 453
% Daily Value *
Total Fat 24g 30%
Saturated Fat 13g 63%
Cholesterol 94mg 31%
Sodium 1496mg 65%
Total Carbohydrate 31g 11%
Dietary Fiber 6g 21%
Total Sugars 6g
Protein 30g
Vitamin C 80mg 398%
Calcium 414mg 32%
Iron 3mg 19%
Potassium 687mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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