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Creamy Green Chile Chicken Enchilada Casserole

Close-up of a serving of green chile chicken enchiladas casserole topped with melted cheddar cheese.
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This recipe translates the bold, zesty flavor of green chiles into an easy, cheesy casserole format perfect for a weeknight dinner. You get tender shredded chicken and a rich, creamy sauce with minimal effort.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 1 (10 ounce) can green chiles, diced, undrained
  • 1 (4 ounce) can green chiles, diced, undrained
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup chicken broth
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 12 corn or flour tortillas (6-inch)
  • 2 cups shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • Cilantro, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees F. Lightly grease a 9×13 inch baking dish.
  2. In a large bowl, combine the shredded chicken, both cans of diced green chiles, softened cream cheese, sour cream, chicken broth, cumin, garlic powder, salt, and pepper. Mix until everything is fully incorporated and creamy. This is your filling.
  3. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable. This prevents tearing when you roll them.
  4. Dip each tortilla into a small amount of the filling mixture or a little extra sauce if you have it, then spread about 1/4 cup of the chicken mixture down the center of each tortilla. Roll the tortilla up tightly.
  5. Place the rolled enchiladas seam-side down in the prepared baking dish. You may need to cut some in half to fit snugly.
  6. Pour any remaining filling mixture evenly over the rolled tortillas.
  7. Combine the Monterey Jack and cheddar cheeses. Sprinkle the cheese mixture generously over the top of the enchiladas.
  8. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden brown.
  9. Let the casserole rest for 5 minutes before cutting and serving. Garnish with fresh cilantro.

Notes

  • For a make-ahead meal, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if cooking straight from the refrigerator.
  • If you use rotisserie chicken, shredding it is faster and adds flavor.
  • If you prefer a thinner sauce, add an extra 1/4 cup of chicken broth to the filling mixture.

Nutrition

Find it online: https://kitchenslang.com/green-chile-chicken-enchiladas/