Green Chile Chicken Casserole Recipe
This easy green chile chicken casserole is made with green chiles, Rotel, enchilada sauce, shredded chicken, and tortillas, then baked to bubbly perfection under a layer of cheese!
Servings: 8 people
Calories: 614kcal
Equipment
- 9x13-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 9x13-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
Video
Notes
*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.
Tips:
- 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.
Nutrition
Serving: 1serving | Calories: 614kcal | Carbohydrates: 35g | Protein: 49g | Fat: 31g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 173mg | Sodium: 1505mg | Potassium: 396mg | Fiber: 7g | Sugar: 5g | Vitamin A: 907IU | Vitamin C: 10mg | Calcium: 365mg | Iron: 3mg