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5 from 5 votes

Green Chile Chicken Casserole Recipe

Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Servings: 8
Calories: 626kcal
Author: Becky Hardin - Easy Chicken Recipes


  • 10.5 ounces Cream of Chicken Soup
  • 1/4 cup Sour Cream
  • 1/2 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 lbs Rotisserie Chicken shredded and diced
  • Cherry Tomatoes and Fresh Cilantro for garnish


  • Preheat oven to 350F. Grease a 9x13 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.
  • Carefully stir in 2 cups cheese until fully combined. Set aside.
  • 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.
  • Top the tortillas with half of the shredded 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.
  • Top with the remaining 1 cup shredded cheese.
  • Bake, uncovered, for 35-40 minutes or until fully bubbly and hot.
  • Enjoy!



Calories: 626kcal | Carbohydrates: 39g | Protein: 50g | Fat: 30g | Saturated Fat: 14g | Cholesterol: 174mg | Sodium: 1150mg | Potassium: 964mg | Fiber: 8g | Sugar: 6g | Vitamin A: 1030IU | Vitamin C: 5.4mg | Calcium: 373mg | Iron: 3.2mg