Green chile chicken casserole is an easy, cheesy, delicious meal my family always devours! This recipe comes together in minutes and is baked to bubbly perfection. I loaded it up with corn tortillas, green chiles, rotisserie chicken, black beans, tomatoes, sour cream, and more!
Green Chile Chicken Casserole Recipe
This green chile chicken casserole makes my weeknight dinners fun and easy. It’s filled with green chiles, Rotel, black beans, cheese, enchilada sauce, tortillas, and more. The best part of this dish is it’s like eating my favorite green chile chicken enchiladas, but it’s much easier to prep! It’s a fan favorite in my house, and I know it will be in yours too.
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How to Store and Reheat
Store leftover green chile chicken casserole in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Reheat covered in a 350°F oven for 20-30 minutes, or until warmed through.
How to Freeze
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.
Notes and Tips
- Fully preheat the oven before baking.
- Make sure the chicken has been cooked before adding it to the casserole.
- A rotisserie chicken, shredded or diced, really speeds up this recipe!
- 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.
- Green enchilada sauce is ideal for this recipe, but you can use your favorite sauce here.
- Corn tortillas have a nice texture amidst the layers of this casserole, but you could use flour tortillas if you prefer.
- 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.
Top Reader Review
“This recipe checks all the boxes for my family!! Love it!! thanks for sharing” -Cheryl S.
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 (1 can)
- 10 ounces Rotel tomatoes undrained (1 can)
- 10 ounces green enchilada sauce (1 can)
- 15 ounces canned black beans drained and rinsed (1 can)
- 3 cups shredded Mexican blend cheese divided
- 12 small corn tortillas
- 2 pounds rotisserie chicken shredded or diced
Optional Garnishes
- Cherry tomatoes
- Fresh cilantro
Equipment
- 9×13-inch Baking Dish
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch 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 canned black beans
- Carefully stir in 2 cups cheese until fully combined. Set aside.3 cups shredded 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 shredded Mexican blend cheese
- Bake, uncovered, for 35-40 minutes or until fully bubbly and hot.
- Top with tomatoes cilantro, and anything else you like.Cherry tomatoes, Fresh cilantro
Notes
How to Make Green Chile Chicken Casserole Step by Step
Mix the Sauce: Preheat your oven to 350°F and grease a 9×13-inch baking dish or spray with nonstick spray. In a large bowl, stir together 10.5 ounces (1 can) of cream of chicken soup, ¼ cup of sour cream, ½ cup of heavy cream, 4 ounces (1 can) of diced green chiles, 10 ounces (1 can) of Rotel tomatoes, 10 ounces (1 can) of green enchilada sauce, and 15 ounces (1 can) of drained and rinsed canned black beans. Stir until smooth.
Add the Cheese: Carefully stir in 2 cups of shredded Mexican blend cheese until fully combined. Set aside.
Spread the Sauce: Spoon 1 cup of the sauce mixture into the bottom of the baking dish. Spread out onto a thin layer.
Top with Tortillas: Top with 6 of the small corn tortillas, making a layer.
Top with Chicken: Top the tortillas with 1 pound of shredded rotisserie chicken.
Add More Sauce: Top chicken with half of the remaining sauce mixture, approximately 2 cups.
Layer the Casserole: Top with the remaining 6 tortillas, then the remaining 1 pound of the chicken, then the rest of the sauce.Top with the remaining 1 cup of shredded cheese.
Bake the Casserole: Bake, uncovered, for 35-40 minutes or until fully bubbly and hot. Top with tomatoes cilantro, and anything else you like.
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!