Green Chile Chicken Casserole is an easy, cheesy, delicious meal your family will devour! This enchilada casserole recipe is thrown together in minutes and then baked to bubbly perfection. It’s loaded with corn tortillas, green chiles, rotisserie chicken, black beans, tomatoes, sour cream, and more!
Green Chile Enchilada Casserole
Make weeknight dinners fun AND easy with this green chile chicken enchilada casserole!
It’s filled with green chiles, rotel, black beans, cheese, enchilada sauce, tortillas, and more. This Mexican chicken casserole really has it all!
The best part of this dish, is it’s like eating your favorite chicken enchiladas, but it’s much easier to prep! The whole family is going to love this one.
This casserole is perfect for busy weeknights because it’s so easy to whip up. The layers of flavors are simple yet incredibly tasty, and it’s easy to save leftovers!
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Ingredients
- Cream of Chicken Soup: This adds a thick and creamy texture to the casserole!
- Sour Cream: substitute a low fat option if you prefer.
- Heavy Cream
- Green Chiles: use a can of diced green chiles, undrained (you want the added liquid in there).
- Rotel: use a can of Rotel with green chiles, undrained.
- Enchilada Sauce: a green sauce is ideal for this recipe, but you can use your favorite sauce here.
- Beans: use black beans, pinto beans, or substitute refried beans.
- Cheese: use shredded Mexican-blend cheese, or your favorite cheese.
- Tortillas: Corn tortillas have a nice texture amidst the layers of this casserole, but you could use flour tortillas if you prefer.
- Chicken: a rotisserie chicken, shredded and diced, really speeds up this recipe!
- Garnish & Toppings: I used cherry tomatoes and fresh cilantro on top. You could also add more sour cream, black olives, jalapeños, and more.
How To Make Green Chile Chicken Casserole
Be sure to see the recipe card below for full ingredients & instructions!
- Combine ingredients to make the creamy sauce mixture: soup, sour cream, green chiles, heavy cream, rotel, enchilada sauce, and black beans.
- Layer ingredients to assemble the casserole in a baking dish.
- Bake uncovered until everything is fully heated through and the cheese is bubbly.
- Serve hot and enjoy!
As you can see, this is such a simple and straightforward recipe. Throwing together a weeknight casserole is the easiest way to get dinner on the table!
Recipe Variations
- Add a crunch: For an element of crunch and texture, add a handful of crushed tortilla chips on top before baking.
- Beans: Not a fan of black beans? Swap them out for pinto beans, or spread a layer of refried beans on top of the chicken mixture in the pan.
- Swap out the cheese: I love the ease of the premixed Mexican blend, but feel free to experiment with any of your favorite cheeses to make it your own. Pepper jack is a great option for some spice!
- Add some heat: Amp up the spiciness with some diced jalapeños instead of (or in addition to) the green chiles. You can also add in some cayenne powder.
A pre-cooked rotisserie chicken is the easiest and quickest option. However, you can also make your own shredded chicken and spice it how you like.
Start with the sauce mixture, then tortillas, chicken, sauce, tortillas, chicken, sauce, and finally the cheese.
This takes about 35-40 minutes to bake at 350F. The chicken should be pre-cooked, but you want to make sure it’s hot and reaches 165F.
Recipe Tips and Notes
- It’s easy to swap out ingredients (like the beans, cheese, and chiles) in this casserole if needed. Add more of the ingredients you love, and skip the ones you don’t.
- Fully preheat the oven before baking.
- Make sure the chicken has been cooked before adding it into the casserole.
- Store leftovers in the fridge up to 4 days, or the freeze up to 3 months.
Can I make green chile chicken casserole ahead of time?
Absolutely! It’s so easy to throw this together and bake, so you don’t have to worry about time constraints. However, you can prep or even bake it ahead of time if needed.
Combine sauce ingredients, then assemble and layer everything into the casserole dish. You can then cover the dish and keep it in the fridge until you’re ready to bake. Or follow instructions below to freeze.
Can I freeze this cheesy chicken casserole?
One of my favorite things about casseroles is how easy they are to freeze. You can freeze before or after baking.
- Unbaked: Assemble ingredients as listed, then wrap the dish in multiple layers of foil or plastic wrap. Thaw before baking. Leave off the final layer of cheese before freezing, and add it on top to bake.
- Baked: Let it cool completely, then store portions in freezer-safe containers, and freeze up to 3 months. Thaw before reheating.
More Chicken Casseroles We Love
- Chicken Tortilla Casserole
- Chicken Zucchini Casserole
- Tater Tot Chicken Casserole
- Chicken Broccoli Pasta Bake
- Chicken Alfredo Bake
Trust me when I say this green chile chicken enchilada casserole is life changing. It’s the epitome of comfort food with a Mexican twist that will blow you away!
You’ll savor every bite and already be planning the next time you’ll make it from the moment you first dig in. It’s a fan favorite in my house and I know it will be in yours too.
Green Chile Chicken Casserole Recipe
Ingredients
- 10.5 ounces Cream of Chicken Soup 1 can
- ¼ cup Sour Cream
- ½ cup Heavy Cream
- 4 ounces Diced Green Chiles undrained
- 10 ounces Rotel Tomatoes tomatoes with green chiles, undrained
- 10 ounces Green Enchilada Sauce
- 15 ounces black beans fully drained and rinsed
- 3 cups Mexican Blend Cheese divided
- 12 small Corn Tortillas
- 2 pounds Rotisserie Chicken shredded and diced
- Cherry Tomatoes and Fresh Cilantro for garnish
Instructions
- Preheat oven to 350°F. Grease a 9×13 baking dish or spray with nonstick spray.
- In a large bowl, stir together the soup, sour cream, heavy cream, green chiles, Rotel, enchilada sauce, and black beans. Stir until smooth.10.5 ounces Cream of Chicken Soup, ¼ cup Sour Cream, ½ cup Heavy Cream, 4 ounces Diced Green Chiles, 10 ounces Rotel Tomatoes, 10 ounces Green Enchilada Sauce, 15 ounces black beans
- Carefully stir in 2 cups cheese until fully combined. Set aside.3 cups Mexican Blend Cheese
- Spoon 1 cup of the sauce mixture into the bottom of the baking dish. Spread out onto a thin layer.
- Top with 6 of the corn tortillas, making a layer.12 small Corn Tortillas
- Top the tortillas with half of the shredded chicken.2 pounds Rotisserie Chicken
- Top chicken with half of the remaining sauce mixture, approximately 2 cups.
- Top with the remaining 6 tortillas, then the rest of the chicken, then the rest of the sauce.12 small Corn Tortillas
- Top with the remaining 1 cup shredded cheese.3 cups Mexican Blend Cheese
- Bake, uncovered, for 35-40 minutes or until fully bubbly and hot.
- Top with tomatoes cilantro, and anything else you like. Then serve enjoy!Cherry Tomatoes and Fresh Cilantro for garnish
Notes
- It’s easy to swap out ingredients (like the beans, cheese, and chiles) in this casserole if needed. Add more of the ingredients you love, and skip the ones you don’t.
- Fully preheat the oven before baking.
- Make sure the chicken has been cooked before adding it into the casserole.
More Mexican Chicken Recipes!
- Mexican Chicken Sheet Pan Nachos
- Shredded Chicken Enchiladas
- Cilantro Lime Chicken Tacos
- Baked Chicken Fajitas
- Easy Southwest Chicken Bake
- Chicken Mole
Using rotisserie chicken was the perfect short cut!
YES!! Love rotisserie chicken.
This recipe checks all the boxes for my family!! Love it!! thanks for sharing
Thanks for checking it out:)
I love that this recipe was a Mexican twist on chicken casserole, two of my favorites together! I loved it!
AGREE!
Always love how easy your recipes are! Seriously, all delicious recipes need to be this easy! XOXO
Thank you Trang! That is seriously so sweet.
the perfect weeknight dinner!
So glad you love it!
I am positive I will love this recipe but I have two questions:
1) How is this different from King Ranch casserole?
2) I am really trying to watch my sodium intake, cream of canned soups have SO MUCH SODIUM, do you have a substitute?
Thanks Cathy
You can try reduced-sodium options!
I would love to try this BUT I’m allowed 1200mg of sodium a day and a serving of this is 1150…that is horrible for people that need to watch their sodium intake. I’m going to search around and see if I can find a safer version.
This was great! We thought the sauce in particular was creative and delicious, and I’ll definitely be making this one again.
Thanks for testing it out, Helen!
This recipe looks delicious. Why can’t I pin your recipes?
There are a few places to pin this. If the top “pin this recipe for later” bar is not working for you, try scrolling down to the recipe card and pinning from there! You can also use the Pinterest browser extension to pin this recipe!