My green chile chicken casserole is an easy, cheesy, and flavorful meal that’s perfect for weeknight family dinners! With layers of tender rotisserie chicken, black beans, green chiles, corn tortillas, enchilada sauce, and melty cheese, it comes together quickly and bakes up nice and bubbly in the oven.
Top Reader Reviews
This was great! We thought the sauce in particular was creative and delicious, and I’ll definitely be making this one again.
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Using rotisserie chicken was the perfect short cut!
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Green Chile Enchilada Bake with Shredded Chicken
Inspired by my green enchiladas, this casserole starts with a creamy sauce made from sour cream, heavy cream, cream of chicken soup, green chiles, Rotel tomatoes, green enchilada sauce, and black beans. I layer that rich and chunky filling with lightly toasted corn tortillas, shredded rotisserie chicken, and cheese for a casserole bake that’s rich, hearty, and perfectly balanced. I love that I can throw this green chile casserole together with simple pantry staples and leftover chicken, so I barely even have to think about dinner!
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Avoid a Mushy Casserole!
To prevent a soggy green chile chicken casserole, I like to lightly toast the corn tortillas in a dry skillet for 30-60 seconds per side before layering. This step helps the tortillas hold up to the sauce while still staying tender after baking. I’ve tested this technique across different brands of tortillas, and it makes a noticeable difference in texture, especially in multi-layer casseroles like this one.
Green Chile Chicken Casserole Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 10.5 ounces cream of chicken soup (1 can)
- ¼ cup sour cream
- ½ cup heavy cream
- 4 ounces diced green chiles (1 can, undrained)
- 10 ounces Rotel tomatoes (1 can, undrained)
- 10 ounces green enchilada sauce (1 can*)
- 15 ounces canned black beans (1 can, drained and rinsed)
- 3 cups shredded Mexican blend cheese (divided)
- 12 small corn tortillas (**)
- 2 pounds shredded cooked chicken (or diced)
Optional Garnishes:
- cherry tomatoes
- fresh cilantro
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 shredded cooked 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
- Fully preheat the oven before baking to ensure even cooking.
- I recommend bringing the sour cream and heavy cream to room temperature for 30-60 minutes before adding them to the sauce if time allows. It helps everything combine better.
- If time allows, toast each tortilla for 30-60 seconds per side to help prevent them from turning soggy.
- Make sure the chicken has been cooked before adding it to the casserole.
- 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.
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Store, Freeze, 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. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 20-30 minutes, or until warmed through.
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