Green Chile Enchilada Casserole
Make weeknight dinners fun AND easy with this green chile chicken enchilada casserole! It’s filled with green chiles, rotel, black beans, cheese, enchilada sauce, tortillas, and more. This Mexican chicken casserole really has it all! The best part of this dish, is it’s like eating your favorite chicken enchiladas, but it’s much easier to prep! The whole family is going to love this one. This casserole is perfect for busy weeknights because it’s so easy to whip up. The layers of flavors are simple yet incredibly tasty, and it’s easy to save leftovers!
Ingredients
Cream of Chicken Soup: This adds a thick and creamy texture to the casserole! Sour Cream: substitute a low fat option if you prefer. Heavy Cream Green Chiles: use a can of diced green chiles, undrained (you want the added liquid in there). Rotel: use a can of Rotel with green chiles, undrained. Enchilada Sauce: a green sauce is ideal for this recipe, but you can use your favorite sauce here. Beans: use black beans, pinto beans, or substitute refried beans. Cheese: use shredded Mexican-blend cheese, or your favorite cheese. Tortillas: Corn tortillas have a nice texture amidst the layers of this casserole, but you could use flour tortillas if you prefer. Chicken: a rotisserie chicken, shredded and diced, really speeds up this recipe! Garnish & Toppings: I used cherry tomatoes and fresh cilantro on top. You could also add more sour cream, black olives, jalapeños, and more.
How To Make Green Chile Chicken Casserole
As you can see, this is such a simple and straightforward recipe. Throwing together a weeknight casserole is the easiest way to get dinner on the table!
Recipe 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.
Can I make green chile chicken casserole ahead of time?
Absolutely! It’s so easy to throw this together and bake, so you don’t have to worry about time constraints. However, you can prep or even bake it ahead of time if needed. Combine sauce ingredients, then assemble and layer everything into the casserole dish. You can then cover the dish and keep it in the fridge until you’re ready to bake. Or follow instructions below to freeze.
Can I freeze this cheesy chicken casserole?
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.
More Chicken Casseroles We Love
Chicken Tortilla Casserole Chicken Zucchini Casserole Tater Tot Chicken Casserole Chicken Broccoli Pasta Bake Chicken Alfredo Bake
Trust me when I say this green chile chicken enchilada casserole is life changing. It’s the epitome of comfort food with a Mexican twist that will blow you away! You’ll savor every bite and already be planning the next time you’ll make it from the moment you first dig in. It’s a fan favorite in my house and I know it will be in yours too.
