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Cheesy Green Chile Chicken Enchilada Casserole

Green Chile Chicken Enchilada Casserole: A flavorful and cheesy Mexican-inspired casserole perfect for dinner! Try it tonight and indulge in the spicy, creamy goodness!

This Cheesy Green Chile Chicken Enchilada Casserole is a flavorful, spicy twist on traditional enchiladas. With tender chicken, creamy cheese, and a kick of green chile heat, it’s a comforting, crowd-pleasing dish that’s sure to become a family favorite.

Ready Time

45 mins


6 servings


  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 can (4 ounces) of chopped green chilies
  • 1 can (10 ounces) of enchilada sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8-10 corn tortillas
  • 1 cup shredded cheddar cheese (divided)
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup chopped fresh cilantro (optional)


Preheat your oven to 375°F (190°C).

In a large skillet, heat one tablespoon of oil over medium-high heat.

Add the chicken and cook until browned, about 5-6 minutes.

Remove the chicken from the skillet and set it aside.

Add another tablespoon of oil to the skillet, then add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute.

Stir in the chopped green chilies, cumin, paprika, cayenne pepper (if using), salt, and black pepper.

Cook for 1 minute.

Add the cooked chicken back into the skillet and stir to combine with the green chile mixture.

In a large bowl, combine the cooked chicken mixture, enchilada sauce, and 1/2 cup of the shredded cheddar cheese.

Mix well.

In a separate pan, warm the tortillas over medium heat for about 30 seconds on each side.

This will make them more pliable and easier to roll.

To assemble the casserole, spread a thin layer of the enchilada sauce in the bottom of a 9×13-inch baking dish.

Arrange 4 tortillas on the bottom of the dish, overlapping them slightly.

Spoon about half of the chicken mixture over the tortillas, followed by half of the remaining cheddar cheese and half of the Monterey Jack cheese.

Repeat the layers, starting with the tortillas, then the remaining chicken mixture, and finally the remaining cheese.

Cover the dish with aluminum foil and bake for 25 minutes.

Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Remove from the oven and sprinkle with chopped cilantro (if using).

Let it rest for 10-15 minutes before serving.


For a crispy tortilla, make sure to warm them properly before assembling the casserole, as it will make a big difference in the final texture.

If you like a little heat in your dish, don’t skip the cayenne pepper.

If not, feel free to omit it.

Use leftover chicken or cook the chicken ahead of time to save time on the day of assembly.

Shredded cheese can be mixed together in advance, and you can also prep the green chile mixture a day before to save time.

You can customize the amount of cheese to your liking, but keep in mind it’ll impact the calories and flavor.

Don’t overfill the tortillas with the chicken mixture, as it’ll make them difficult to roll and may result in a messy casserole.

Nutrional Value

  • Calories: 420
  • Total Fat: 24g
  • Saturated Fat: 10g
  • Cholesterol: 60mg
  • Sodium: 450mg
  • Total Carbohydrates: 26g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 28g
Cheesy Green Chile Chicken Enchilada Casserole
Cheesy Green Chile Chicken Enchilada Casserole

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