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Creamy Green Chile Chicken Enchilada Casserole

Close-up of baked green chile chicken enchiladas topped with melted orange and white cheese and fresh cilantro.
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Make this easy, cheesy, and zesty green chile chicken enchilada casserole for a comforting weeknight dinner. It uses shredded chicken and a creamy sauce for maximum flavor.

Ingredients

Scale
  • 2 cups shredded cooked chicken (rotisserie chicken works well)
  • 1 (10 ounce) can green enchilada sauce
  • 8 corn or flour tortillas
  • 8 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 cup shredded Monterey Jack cheese, divided
  • 1/2 cup shredded cheddar cheese
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, mix the softened cream cheese, sour cream, 1/2 cup of the Monterey Jack cheese, minced garlic, cumin, salt, and pepper until smooth. This is your creamy filling.
  3. In a separate bowl, combine the shredded chicken with half of the green enchilada sauce. Mix well to coat the chicken evenly.
  4. Warm the tortillas briefly in the microwave or a dry skillet to make them pliable.
  5. Dip each tortilla into the remaining green enchilada sauce, coating both sides.
  6. Lay a tortilla flat. Spread about 2 tablespoons of the cream cheese mixture down the center, then top with about 1/4 cup of the sauced chicken mixture. Roll the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas.
  7. Pour any remaining green enchilada sauce over the rolled enchiladas.
  8. Sprinkle the remaining 1/2 cup Monterey Jack cheese and the cheddar cheese evenly over the top.
  9. Bake for 20 to 25 minutes, or until the casserole is bubbly and the cheese is melted and lightly golden.
  10. Let the casserole rest for 5 minutes before cutting. Garnish with fresh cilantro before serving.

Notes

  • For a spicier dish, use hot green chile sauce or add a diced jalapeño to the chicken mixture.
  • You can assemble this entire casserole ahead of time, cover it, and refrigerate for up to 24 hours. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • This recipe is great for meal prep; leftovers reheat well in the microwave.

Nutrition

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