Green Chili Enchilada Chicken Bake

Green Chile Chicken Enchilada Casserole, a quick and easy homemade dinner your family is going to request over and over again.

They’re filled with chicken, sour cream, cheese, and green chiles. SO GOOD!

This easy, quick recipe is one of our favorite family dinners!

Prep Time: 15 minutes – Cook Time: 25 minutes – Servings: 5

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

How to make this Green Chili Enchilada Chicken Bake:

Step 1. Preheat the oven to 425 degrees.

Step 2. In a bowl, mix together 8 oz. of the enchilada sauce, the chicken, chilis, and ½ of the cheese.

a. Adding enchilada sauce

b. Adding chilis

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

a. Adding enchilada sauce

b. Adding 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.

a. filling tortillas 

b. layer tortillas in the casserole

c. Adding 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.

Now, ready to serve!

Enjoy!

Now, remember to save this recipe on Pinterest for later!

Green Chili Enchilada Chicken Bake

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 5

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 9x13 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

Serving: 1g | Calories: 689kcal | Carbohydrates: 47g | Protein: 39g | Fat: 38g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Cholesterol: 128mg | Sodium: 1318mg | Fiber: 5g | Sugar: 7g

Author: Laura

More enchilada ideas?

Crock Pot Chicken Enchilada Casserole

Sour Cream Enchiladas

Homemade Easy Chicken Enchiladas Recipe