Green Chili Enchilada Chicken Bake

This Green Chili Chicken Enchilada Casserole Recipe will become a favorite in your household because of its flavor and textures.

It will easily feed a family of six people. It’s also great for potluck dinners.

Add your favorite toppings and sides, and you will have a meal that may last more than one night.

It’s also great for potluck dinners.

Read on to learn more!

Scroll to bottom for printable recipe card.

Why I love Green Chili Enchilada Chicken Bake?

• This is a very easy recipe to make, and my family loves it.
• I don’t have to go to any specialty stores to obtain the ingredients.
• I can use fresh chicken breasts, or buy pre-cooked, shredded chicken to save time.
• The ingredients are budget-friendly.
• This recipe is easy to modify in that I can enhance it with additional spices and/or cheeses.
• It pairs well with refried beans and Spanish rice. Enhance it with sour cream, guacamole, and fresh tomatoes!

What is the secret to good enchiladas?

The secret to good enchiladas is fresh, tender meat and tortillas. Fresh tortillas won’t break or crack when you roll them into a tube.

What cheese is best for enchiladas?

Both Monterey Jack and cheddar are great choices. You can use one or both to achieve the flavor and texture you want.

What type of onion is best for enchiladas?

White or yellow onions will work for enchiladas because they will enhance the flavor without overpowering the dish.

How to Serve Green Chili Enchilada Chicken Bake?

You can eat them alone or serve them with Spanish rice and refried beans. They are best served on a dinner plate, but you can use large, shallow pasta bowls.

Cooking Tips:

• Cook the chicken in a crockpot or multi-cooker with chicken broth or stock, plus seasonings (1T ancho Chile pepper, 2 tsp. Cumin, 3 to 5 cloves of garlic, and 2 to 3 squirts of lime juice) on high for 4 to 5 hours or until you can shred the meat with a fork.
• Prep the other ingredients while the chicken is cooking so that all you have to do is fill and roll the enchiladas.

Variations:

You can add chopped or mushed avocado to the jarred green sauce to enhance its flavor. If you want to make your own green sauce, you can do that.

If you want extra spice, you can use pepper jack cheese. Add corn and black beans to add texture and flavor.

Ingredients:

• Flour tortillas
• Shredded chicken
• Green chilis
• Green enchilada sauce
• Monterey jack cheese shredded
• Sour cream
• Parsley, green onion, and chopped tomato for garnish

How to make this Green Chili Enchilada Chicken Bake:

Step 1. Preheat the oven to 425 degrees.

Step 2. In a bowl, mix together the enchilada sauce, the chicken, the chilis, and the cheese.

Adding enchilada sauce.

Adding the chilis.

Step 3. Place the sour cream and remaining enchilada sauce in a bowl and stir to combine.

Adding the enchilada sauce.

Adding the sour cream.

Step 4. Layer ½ of the sour cream mixture in the bottom of a 9×13 baking dish.

Step 5. Fill 10 of the tortillas with the chicken filling, and roll closed. Layer on top of the sour cream sauce in the casserole dish.

Filling tortillas. 

Layer tortillas in the casserole.

Adding the cream sauce.

Step 6. Top the enchiladas with the remaining sour cream sauce and sprinkle with the other half of the cheese.

Step 7. Bake for 25 minutes.

Step 8. Top with chopped parsley, green onions, and tomatoes for garnish before serving.

Serve warm!

Green Chili Enchilada Chicken Bake

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 5

This Green Chili Chicken Enchilada Casserole Recipe will become a favorite in your household because of its flavor and textures. It will easily feed a family of six people. It’s also great for potluck dinners. Add your favorite toppings and sides, and you will have a meal that may last more than one night. Read on to learn more!

4.50 from 2 votes

Review Recipe

Ingredients 

• 10 medium flour tortillas
• 10 oz. Shredded chicken
• 4 oz. Can green chilis chopped
• 16 oz. Can green enchilada sauce
• 12 oz. Monterey jack cheese shredded
• 1 C. Sour cream
• Parsley, green onion, and chopped tomato for garnish

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Instructions

• Preheat the oven to 425 degrees.
• In a bowl, mix together 8 oz. of the enchilada sauce, the chicken, chilis, and ½ of the cheese.
• Place the sour cream and remaining enchilada sauce in a bowl and stir to combine.
• Layer ½ of the sour cream mixture in the bottom of a 9×13 baking dish.
• Fill 10 of the tortillas with the chicken filling, and roll closed. Layer on top of the sour cream sauce in the casserole dish.
• Top the enchiladas with the remaining sour cream sauce and sprinkle with the other half of the cheese.
• Bake for 25 minutes.
• Top with chopped parsley, green onions, and tomatoes for garnish before serving.
• Enjoy!

Nutrition

Calories: 689kcal | Carbohydrates: 47g | Protein: 39g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Cholesterol: 128mg | Sodium: 1318mg | Fiber: 5g | Sugar: 7g

Author: Laura

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How to store Green Chili Enchilada Chicken Bake?

Let the green chili chicken enchiladas cool down before you place it in your refrigerator. Cover the dish in foil to trap the flavors and smells so that they won’t permeate onto your other foods.

How to reheat Green Chili Enchilada Chicken Bake?

You can reheat the green chili chicken enchilada casserole in the oven at 375º for 30 minutes, or reheat a serving in your microwave.

How much does Green Chili Enchilada Chicken Bake last on the fridge?

If well-covered, you can enjoy the leftovers for about four to five days. After that, the meal begins to lose some of its flavor. The chicken may start to dry out, as well.

Can I make ahead Green Chili Enchilada Chicken Bake?

Yes, you can! You can cook the chicken up to a day in advance and shred it. You can also prep the onions and cheese(s) you want to use.

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