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!
10ouncesRotel Tomatoestomatoes with green chiles, undrained
10ouncesGreen Enchilada Sauce
15ouncesblack beansfully drained and rinsed
3cupsMexican Blend Cheesedivided
12small Corn Tortillas
2poundsRotisserie Chickenshredded and diced
Cherry Tomatoes and Fresh Cilantro for garnish
Instructions
Preheat oven to 350°F. 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.
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
Video
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.
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.
Storage: Store leftovers in the fridge up to 4 days, or freeze up to 3 months.